Banana Pudding Cheesecake

Why You’ll Love This Recipe

This Banana Pudding Cheesecake brings the best of both worlds: the smooth, creamy texture of cheesecake paired with the sweet, comforting flavor of banana pudding. The vanilla wafer crust provides the perfect crunch to contrast the luscious layers of banana slices, rich cheesecake, and homemade pudding. Plus, it's no-bake, which means it’s easy to prepare and perfect for warm weather or whenever you’re craving something delicious without turning on the oven. It's a crowd-pleaser that looks as stunning as it tastes, and it’s great for any special occasion or simply a weekend treat!

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

Garnish (Optional)

• Banana chips

• ¼ cup vanilla wafers, crushed

• 2 whole bananas, sliced

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Crust:

1. Lightly spray a 9-inch springform pan with cooking spray.

2. In a food processor, pulse the vanilla wafers into fine crumbs. Alternatively, crush them in a ziplock bag using a rolling pin.

3. Combine the crushed wafers with the melted butter in a medium bowl, mixing until the butter is fully incorporated.

4. Press the crumb mixture into the bottom and slightly up the sides of the prepared pan to form a thick crust.

5. Refrigerate the crust for at least 30 minutes to set.

Pudding:

1. In a medium-size bowl, whisk together sugar, flour, and salt.

2. Add half a cup of heavy whipping cream and whisk until smooth. Then add the remaining heavy whipping cream and the banana or vanilla extract, continuing to whisk until well combined.

3. Transfer the mixture to a saucepan and cook over medium-low heat, whisking continuously. After about 5 minutes, when the mixture is warm but not boiling, add a small portion (¼ cup) of the cream mixture to the lightly beaten eggs to temper them, whisking vigorously.

4. Slowly pour the egg mixture back into the saucepan and continue whisking. Once the pudding thickens and begins to bubble, remove it from the heat.

5. Cover the pudding with plastic wrap, ensuring the wrap is in direct contact with the surface. Poke holes in the wrap with a toothpick to let steam escape.

6. Let the pudding cool for 30 minutes at room temperature before transferring it to the refrigerator to chill for 2 more hours.

Cheesecake:

1. Beat softened cream cheese on medium-high speed for about 3 minutes until light and fluffy.

2. Slowly add sugar and continue beating until smooth.

3. Add the heavy whipping cream and vanilla extract, beating until the mixture is creamy.

4. Pour the cheesecake filling into the chilled crust and refrigerate for 2 hours.

Whipped Cream Topping:

1. Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes.

2. Pour the heavy whipping cream into the bowl and beat on medium-high speed until it begins to thicken.

3. Gradually add powdered sugar and continue beating until stiff peaks form.

Assembly:

1. Slice the bananas ¼-inch thick and arrange them on top of the chilled cheesecake.

2. Carefully spread the cooled pudding over the bananas using an offset spatula.

3. Add the whipped cream on top, reserving about 1 ½ cups to pipe along the border of the cake.

4. Garnish with crushed vanilla wafers and banana chips if desired.

5. Refrigerate for an additional 2 to 4 hours to allow the cheesecake to set properly.

Servings and Timing

• Servings: 12 servings

• Prep Time: 45 minutes

• Chill Time: 7 hours

• Total Time: 7 hours 45 minutes

Storage/Reheating

This cheesecake must be stored in the refrigerator until ready to serve. Leftovers can be kept in an airtight container for up to 3 days. Due to its no-bake nature, it’s best served chilled, and there’s no need to reheat it. Simply pull it out of the fridge, slice, and enjoy!

FAQs

1. Can I use store-bought pudding instead of homemade?

Yes! You can substitute store-bought banana or vanilla pudding for the homemade version. Instant pudding works as a time-saving alternative.

2. Do I have to use a springform pan?

Using a springform pan is recommended for easy removal, especially if you plan on serving the cheesecake on a cake stand. However, a 9-inch pie dish or square baking dish will also work.

3. How can I prevent the bananas from turning brown?

The cheesecake and pudding layers help protect the bananas from browning. If you're concerned, you can toss the banana slices in a bit of lemon juice or orange juice before layering them on the cheesecake.

4. Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance and let it chill in the fridge until you're ready to serve.

5. Is there an alternative to banana extract?

You can use vanilla extract as a substitute for banana extract if you prefer, though banana extract enhances the banana flavor in the pudding.

6. How long should I chill the cheesecake?

Chill the cheesecake for at least 7 hours total—2 hours after adding the cheesecake layer, and an additional 2 to 4 hours after assembling the final layers.

7. Can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free vanilla wafers for the crust. Ensure that the other ingredients, like the pudding mix or heavy cream, are gluten-free as well.

8. What can I use as a garnish?

You can garnish with banana chips, crushed vanilla wafers, or even extra banana slices. For extra crunch, toasted coconut flakes also make a great topping.

9. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. For best results, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it in the fridge overnight before serving.

10. How can I make the pudding thicker?

If your pudding isn’t thickening as expected, make sure you’re cooking it over low to medium heat and stirring consistently. If needed, you can add a little cornstarch mixed with cold water to help it thicken faster.

Conclusion

This Banana Pudding Cheesecake is a delightful dessert that combines the rich flavors of banana pudding with the smoothness of cheesecake. It's no-bake, easy to prepare, and guaranteed to impress at any gathering. With its creamy texture, delicious layers, and beautiful presentation, it's a must-try for banana pudding lovers and cheesecake enthusiasts alike!