Introduction
Indulge in this No Bake Banana Cream Pudding Cheesecake! This delightful dessert consists of a luscious cookie crust, creamy cheesecake, fresh bananas, velvety pudding, and a cloud of whipped cream. Perfect for gatherings, each bite offers a wonderful explosion of flavors and textures, making it an ideal treat for any occasion.
Detailed Ingredients with measures
For the Crust:
– 11 oz vanilla wafers
– 8 tbsp unsalted butter, melted
For the Pudding:
– 2 large egg yolks, lightly beaten
– 1/3 cup granulated sugar
– 2 tbsp all-purpose flour
– Dash of salt
– 1.5 cups heavy whipping cream
– 1/2 tsp banana or vanilla extract
For the Cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 tbsp heavy whipping cream
– 1 tsp vanilla extract
For the Whipped Cream Topping:
– 2 cups heavy whipping cream
– 1.5 cups powdered sugar
– 2 whole bananas, sliced
– 1/4 cup vanilla wafers, crushed for garnish
– Banana chips optional, for garnish
Prep Time
3 hours
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 3 hours
Yield: 10 servings
Instructions
1. Prepare the Crust:
Lightly spray a 9-inch springform pan with cooking spray. In a food processor, grind the vanilla wafers into fine crumbs. In a medium bowl, combine the melted butter with the crumbs and mix until fully incorporated. Press the crumb mixture into the bottom and up the sides of the prepared pan to create a thick crust about 1/2 inch up the sides. Refrigerate the crust for at least 30 minutes to set.
2. Prepare the Pudding:
In a medium bowl, whisk together the sugar, flour, and salt. Whisk in 1/2 cup of heavy whipping cream until no lumps remain. Then whisk in the remaining heavy cream and vanilla extract. Transfer the mixture to a medium 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 warm mixture into the lightly beaten egg yolks and whisk vigorously. Immediately pour the egg mixture into the saucepan, continuing to whisk. Cook until the pudding thickens and bubbles, then remove from heat. Cover the top of the pudding with plastic wrap making sure it touches the surface and poke 5 holes in the plastic with a toothpick. Let cool for 30 minutes at room temperature, then refrigerate for an additional 2 hours.
3. Prepare the Cheesecake:
In a mixing bowl, beat the softened cream cheese on medium-high speed until light and fluffy for about 3 minutes, scraping down the bowl as needed. Gradually add the sugar and continue beating until combined. Add 2 tbsp of heavy whipping cream and vanilla extract, beating until the mixture is smooth and creamy. Pour the cheesecake filling into the chilled crust, cover, and refrigerate for 2 hours.
4. Prepare the Whipped Cream Topping:
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour 2 cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until bubbly and starting to thicken. Gradually add the powdered sugar and continue beating until stiff peaks form.
5. Assembly:
Slice the bananas into 1/4-inch thick slices and layer them on top of the chilled cheesecake. Carefully spread the chilled pudding over the bananas using an offset spatula. Spread the whipped cream over the pudding, reserving 1.5 cups to pipe along the border. Sprinkle the top with crushed vanilla wafers and banana chips if desired. Refrigerate for an additional 2 to 4 hours to allow the cheesecake to set properly.
6. Serve:
Slice and serve chilled. Enjoy the delightful No Bake Banana Cream Pudding Cheesecake!
Tips
For added flavor, you can sprinkle some lemon juice on the banana slices to prevent browning. Ensure the cream cheese is softened for easy mixing and a smooth texture. This no-bake cheesecake is a crowd-pleaser and perfect for warm weather gatherings!
Detailed Directions and Instructions
Prepare the Crust:
Lightly spray a 9-inch springform pan with cooking spray. In a food processor, grind the vanilla wafers into fine crumbs. In a medium bowl, combine the melted butter with the crumbs and mix until fully incorporated. Press the crumb mixture into the bottom and up the sides of the prepared pan to create a thick crust about 1/2 inch up the sides. Refrigerate the crust for at least 30 minutes to set.
Prepare the Pudding:
In a medium bowl, whisk together the sugar, flour, and salt. Whisk in 1/2 cup of heavy whipping cream until no lumps remain. Then whisk in the remaining heavy cream and vanilla extract. Transfer the mixture to a medium 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 warm mixture into the lightly beaten egg yolks and whisk vigorously. Immediately pour the egg mixture into the saucepan, continuing to whisk. Cook until the pudding thickens and bubbles, then remove from heat. Cover the top of the pudding with plastic wrap, ensuring it touches the surface, and poke 5 holes in the plastic with a toothpick. Let cool for 30 minutes at room temperature, then refrigerate for an additional 2 hours.
Prepare the Cheesecake:
In a mixing bowl, beat the softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as needed. Gradually add the sugar and continue beating until combined. Add 2 tablespoons of heavy whipping cream and vanilla extract, beating until the mixture is smooth and creamy. Pour the cheesecake filling into the chilled crust, cover, and refrigerate for 2 hours.
Prepare the Whipped Cream Topping:
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour 2 cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until bubbly and starting to thicken. Gradually add the powdered sugar and continue beating until stiff peaks form.
Assembly:
Slice the bananas into 1/4-inch thick slices and layer them on top of the chilled cheesecake. Carefully spread the chilled pudding over the bananas using an offset spatula. Spread the whipped cream over the pudding, reserving 1.5 cups to pipe along the border. Sprinkle the top with crushed vanilla wafers and banana chips if desired. Refrigerate for an additional 2 to 4 hours to allow the cheesecake to set properly.
Serve:
Slice and serve chilled. Enjoy this delightful No Bake Banana Cream Pudding Cheesecake!
Notes
Tip for Bananas:
For added flavor, you can sprinkle some lemon juice on the banana slices to prevent browning.
Tip for Cream Cheese:
Make sure the cream cheese is softened for easy mixing and a smooth texture.
Tip for Gatherings:
This no-bake cheesecake is a crowd-pleaser and perfect for warm weather gatherings!
