No Bake Banana Cream Pudding Cheesecake

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!

Cook techniques

Making a Cookie Crust

To create a cookie crust, pulse vanilla wafers into fine crumbs using a food processor and combine with melted butter. Press the mixture firmly into the bottom and sides of a springform pan to ensure it holds together.

Cooking Pudding

When preparing the pudding, cook the mixture over medium-low heat while continuously whisking. This ensures a smooth texture and prevents lumps. Gradually temper the egg yolks by mixing them with a small amount of the warm pudding before adding them back to the saucepan to avoid scrambling.

Beating Cream Cheese

Use an electric mixer on medium-high speed to beat softened cream cheese until light and fluffy. This process incorporates air, creating a smoother texture, essential for achieving a creamy cheesecake.

Whipping Cream

Chill your mixing bowl and whisk attachment before whipping cream. This helps to stabilize the cream, making it easier to achieve stiff peaks. Gradually add powdered sugar while beating to sweeten the cream effectively.

Layering Ingredients

For layering, slice bananas evenly and arrange them on top of the cheesecake before spreading the chilled pudding. This method gives each slice a balanced flavor and texture.

Chilling for Set Time

After assembling the cheesecake, refrigerator chilling is crucial for setting the layers and ensuring they hold their shape when sliced. Aim for at least 2 to 4 hours of chilling.

FAQ

Can I make this cheesecake in advance?

Yes, this no-bake cheesecake can be prepared a day in advance. Just ensure it is well covered and stored in the refrigerator to maintain freshness.

How do I prevent bananas from browning?

Sprinkle a little lemon juice over the sliced bananas to slow down the oxidation process and keep them looking fresh.

Can I use a different type of cookie for the crust?

Absolutely! While vanilla wafers are traditional, you can use other cookie types such as graham crackers or chocolate cookies for a different flavor profile.

Is it necessary to use heavy cream for the whipped topping?

Yes, heavy whipping cream is recommended for the whipped topping as it whips up well and creates a rich, stable topping.

Can I freeze the No Bake Banana Cream Pudding Cheesecake?

While it is possible to freeze this cheesecake, the texture may change upon thawing. It is best enjoyed fresh, but if you do freeze it, thaw in the refrigerator before serving.

What size pan should I use?

A 9-inch springform pan is recommended as it allows for easy removal of the cheesecake and provides enough space for layering the ingredients.

Conclusion

Indulging in this No Bake Banana Cream Pudding Cheesecake not only offers a delightful blend of flavors and textures but also provides a refreshing treat suitable for any gathering. The creamy layers combined with the crunchy crust and fresh bananas ensure that each slice is as enjoyable as the last. With its easy preparation and alluring appearance, this cheesecake will surely impress your guests and become a favorite in your dessert repertoire.

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