Combine two of your favorite desserts into one decadent treat with this recipe for Banana Pudding Cheesecake. It’s creamy, sweet, delicious and No-Bake!
Easy Banana Cheesecake Recipe
When I’m in the mood for something sweet, I have difficulty choosing between one dessert. I’m definitely the kind of person who loves sweets! If you’re like me, you may spend a lot of time contemplating what to make for your next dessert, especially if you have a few favorites.
For me, the decision to make banana pudding or cheesecake is such a tough one because they’re two of my absolute favorites. But what if I told you that you no longer need to choose between the two as I did in the past? With this Banana Pudding Cheesecake recipe, you can have the best of both worlds.
Yep, that’s right. This cheesecake recipe combines two flavors into one, enabling you to enjoy that signature taste of banana pudding while also savoring the flavor of creamy texture of cheesecake that literally melts in your mouth with every bite. This Banana Pudding Cheesecake has quickly become one of my all-time favorite desserts, and I have a feeling it will become your favorite, too!
Ingredients You’ll Need
It’s easy to prepare this delicious dessert with a few ingredients, such as the following:
- Graham Cracker Crumbs: Use these crumbs to prepare a homemade crust combined with melted butter and sugar.
- Heavy Whipping Cream: A must-have for the pudding, the heavy cream provides flavor and texture. You’ll also need it for the cheesecake!
- Vanilla Extract: Use a 1/2 teaspoon of vanilla extract when preparing the pudding mixture. Use an additional teaspoon of vanilla extract to prepare your cheesecake.
- Cream Cheese: Soften 16 ounces of cream cheese for your cheesecake filling.
- Granulated Sugar: Use granulated sugar with your cream cheese to give it a sweeter taste.
Other important ingredients for this no-bake dessert include flour, kosher salt, sliced bananas, banana chips, powdered sugar, and crushed nilla wafers, which you will use to garnish this cheesecake.
How to Make Banana Pudding Cheesecake
This is a very simple dessert to make. The longest part is waiting for the cheesecake to chill.
- Step 1: Start with the crust. Spray your pie pan with some baking spray before combining your crust ingredients (making sure you crush them into fine crumbs). Press half the crust into the pan, using the remaining along the sides of it. Set it in the freezer while you work on the banana pudding and cheesecake.
- Step 2: Make your pudding. Whisk your sugar, flour, and salt in a mixing bowl before adding the heavy whipping cream and continuing to mix until smooth. Add the rest of your heavy whipping cream and vanilla extract, mix again, and then cook in a saucepan on medium-high heat. Be sure to mix continuously during this time. Next, add 1/4 cup of the cream mixture to your lightly beaten eggs and begin whisking quickly. Pour the egg mixture into the saucepan and keep whisking until it thickens up. Once it bubbles, remove it from the heat, cover it with plastic wrap, and poke holes into the plastic with a toothpick. Allow your pudding to cool for at least 30 minutes, then place in the fridge to chill for two hours.
- Step 3: Prepare the cheesecake batter. Now that you’re done with the pudding, you can beat your cream cheese in a mixing bowl while slowly adding your granulated sugar into the mix. Toss in the heavy whipping cream and vanilla extract and continue to stir until you get a smooth, clump-free consistency. Pour the creamy cheesecake filling on top of the pie crust, spread it evenly, and put it in the fridge for two hours.
- Step 4: Build your pudding cheesecake. After allowing the ingredients to chill, it’s time to build the pudding cheesecake, adding your pudding mix to the crust with the cheesecake filling. Don’t forget to add your sliced bananas to really raise your banana flavor, whipped cream, and crushed wafers right on top.
- Instead of using graham cracker crumbs to create the crust, you can use a Nilla wafer crust (using vanilla wafer cookies) or any crushed cookies. Choose any cookies that you personally prefer, such as Oreos or Chips Ahoy! A vanilla wafer crust is also a popular alternative for this recipe.
- You can drizzle some caramel syrup or chocolate syrup over your Banana Pudding Cheesecake when assembling it. These syrups will go great with your cheesecake and bananas.
- If you want to make it a fruitier dessert, add some sliced strawberries, raspberries, or blueberries on top of the fresh banana slices.
- Use banana instant pudding mix or vanilla pudding mix instead of making it from scratch.
More Delicious Cheesecake Recipes
Banana Pudding Cheesecake
- 3 cups graham cracker crumbs
- 1/2 cup sugar
- 12 tablespoons unsalted butter melted
- 2 8 ounce cream cheese softened
- 1/2 cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 5 cups heavy whipping cream
- 3 cups powdered sugar
- 5 whole bananas sliced
- 1/4 cup vanilla wafers crushed, for garnish
- banana chips for garnish – optional
For the Crust
- Spray springform pan with baking spray and line the bottom with parchment paper
- Combine the ingredients into a medium bowl
- Press half the graham cracker crust into the springform pan. Press the remaining crust up along the sides
- Place into the freezer while you make the pudding and cheesecake topping
- In a medium-size bowl, whisk together the sugar, flour, and salt.
- Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain.
- Whisk in remaining heavy whipping cream and vanilla 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 1/4 cup of the cream mixture into the lightly beaten eggs and whisk quickly to temper the pudding.
- 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.
- Let cool for 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 2 hours.
- Using a large bowl, beat softened cream cheese on medium-high speed until light and fluffy.
- Gradually add the sugar and continue beating until combined.
- Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
- Pour cheesecake filling into the chilled pie crust and spread evenly.
- Place into the fridge for 2 hours to allow the cheesecake to set
Whipped Cream Topping
- Using a large bowl, chill the mixing bowl and whisk attachment in the freezer for 20 minutes.
- Pour heavy whipping cream into the large bowl and beat on medium-high speed until the heavy cream starts to thicken slightly
- Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
- Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.
- Carefully spread the chilled pudding over the top of the bananas using a rubber spatula.
- Spread the whipped cream on top, reserving about 2 cups to pipe the entire top
- Top with crushed vanilla wafers and banana chips if desired.
- Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.