Banana Pudding Cheesecake

5 from 6 votes

This stunning no bake Banana Pudding Cheesecake recipe is rich and creamy and combines the classic flavors of banana pudding and cheesecake in one fabulous dessert! Made with a vanilla wafer crust, creamy cheesecake, fresh bananas, homemade pudding and whipped cream, this dessert is a show-stopping treat perfect for any occasion!

Course Dessert

Cuisine American

Keyword banana cream cheesecake, banana pudding cheesecake, banana pudding cheesecake reicpe, no bake banana cream pudding cheesecake, no bake banana pudding cheesecake

Prep Time 45

Chill Time 7

Total Time 7 45

Servings servings

Calories 719kcal

Author Trish - Mom On Timeout

Ingredients

Crust

11 ounces vanilla wafers
8 tablespoons unsalted butter melted

Pudding

⅓ cup granulated sugar
2 tablespoons all-purpose flour
⅛ teaspoon fine sea salt
1 ½ cups heavy whipping cream
½ teaspoon banana extract or vanilla extract
2 large egg yolks room temperature, lightly beaten

Cheesecake

16 ounces cream cheese softened, full fat, brick style
½ cup granulated sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Whipped Cream Topping

2 cups heavy whipping cream
1 ½ cups powdered sugar
2 whole bananas sliced

Garnish (Optional)

banana chips
¼ cup vanilla wafers crushed

Instructions

Crust

Lightly spray a 9-inch springform pan with cooking spray.
Using a food processor, pulse the vanilla wafers into fine crumbs. (Or finely crush in a ziploc bag with a rolling pin.)
11 ounces vanilla wafers
Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.
8 tablespoons unsalted butter
Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.
Refrigerate the crust for at least 30 minutes.

Pudding

In a medium-size bowl, whisk together the sugar, flour and salt.
⅓ cup granulated sugar, 2 tablespoons all-purpose flour, ⅛ teaspoon fine sea salt
Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and banana or vanilla extract.
1 ½ cups heavy whipping cream, ½ teaspoon banana extract
Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
After about 5 minutes, when the mixture is warm but not boiling, pour ¼ cup of the cream mixture into the lightly beaten eggs and whisk vigorously to temper.
2 large egg yolks
Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.
After several minutes, the pudding will start to thicken and bubble. Remove from heat.
Cover the top of the pudding with plastic wrap making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick to allow the heat to escape.
Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.

Cheesecake

Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.
16 ounces cream cheese
Slowly add the sugar and continue beating until combined.
½ cup granulated sugar
Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.

Whipped Cream Topping

Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
2 cups heavy whipping cream
Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
1 ½ cups powdered sugar

Assembly

Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.
2 whole bananas
Carefully spread the chilled pudding over the top of the bananas using an offset spatula.
Spread the whipped cream on top reserving about 1 ½ cups to pipe along the border.
Top with crushed vanilla wafers and banana chips if desired.
banana chips, ¼ cup vanilla wafers
Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.

Notes

Storage Information

This cheesecake should be stored in the refrigerator until ready to serve. Leftovers should be stored in an airtight container and refrigerated for up to 3 days.

Can I use store-bought pudding instead of homemade?

Yes! While homemade pudding adds incredible flavor, instant banana or vanilla pudding can be a time-saving substitute.

Do I have to use a springform pan?

It’s highly recommended for easy removal if you are planning on serving it on a cake stand like I did here. If not, a deep 9-inch pie dish or square baking dish will work!

How can I keep the bananas from turning brown?

The cheesecake and the pudding layers envelop the fresh bananas which helps to prevent browning. If you are worried, you can toss the bananas in lemon juice or even orange juice before adding to the cheesecake.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

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