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Banana Pudding Cheesecake

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This no-bake Banana Pudding Cheesecake combines the creamy texture of cheesecake with the comforting flavors of banana pudding, all topped with whipped cream and garnished with banana chips and vanilla wafers. It's an indulgent, crowd-pleasing dessert perfect for any occasion.

Ingredients

11 ounces vanilla wafers

8 tablespoons unsalted butter, melted

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

16 ounces cream cheese, softened, full fat, brick style

½ cup granulated sugar

2 tablespoons heavy whipping cream

1 teaspoon vanilla extract

2 cups heavy whipping cream (for topping)

1 ½ cups powdered sugar

Banana chips (optional, for garnish)

¼ cup vanilla wafers, crushed (for garnish)

2 whole bananas, sliced

Instructions

  1. Lightly spray a 9-inch springform pan with cooking spray.
  2. In a food processor, pulse the vanilla wafers into fine crumbs, then mix with the melted butter.
  3. Press the crumb mixture into the bottom and sides of the pan to form a thick crust. Refrigerate for at least 30 minutes to set.
  4. Whisk together sugar, flour, and salt in a medium bowl. Add half a cup of heavy whipping cream and whisk until smooth, then add the remaining cream and banana extract. Whisk until well combined.
  5. Cook the mixture over medium-low heat, whisking continuously, until it begins to bubble and thicken. Remove from heat and temper the egg yolks with a small amount of the mixture before adding them back into the pan. Cook until thickened and bubbly. Cover with plastic wrap and cool for 30 minutes, then chill in the refrigerator for 2 hours.
  6. Beat softened cream cheese on medium-high speed for 3 minutes until fluffy. Add sugar and continue beating until smooth, then add whipping cream and vanilla extract. Beat until creamy.
  7. Pour the cheesecake filling into the chilled crust and refrigerate for 2 hours.
  8. Chill a mixing bowl and whisk attachment. Beat the heavy cream until it thickens, then gradually add powdered sugar and beat until stiff peaks form.
  9. Slice the bananas and arrange them on top of the cheesecake. Spread the cooled pudding over the bananas, then top with whipped cream.
  10. Garnish with crushed vanilla wafers and banana chips, if desired. Refrigerate for 2 to 4 more hours to set.

Notes

  • This dessert must be refrigerated for several hours to allow the layers to set properly.
  • To prevent bananas from browning, toss slices in a little lemon or orange juice before layering.
  • Use a springform pan for easy removal, though other pans can also work.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This cheesecake can be made ahead and stored in the fridge for up to 2 days before serving.

Nutrition

Find it online: https://recipesbyjanet.com/banana-pudding-cheesecake/