There’s no need to turn on the oven for this dessert! No-Bake Banana Pudding Cheesecake is just like classic banana pudding but with tangy layer of cheesecake. It has a vanilla wafer crust, no-bake cheesecake, vanilla pudding, fresh bananas and whipped cream.
Today is a special day, my little old cookbook is weighing is turning 3 months old today!! She (it’s a she) is still weighing in at 1.4 lbs, 224 pages and 80 mouthwatering recipes that don’t require you to turn on the oven.
Of course no-bake treats are most commonly associated with summer time because as the temperatures rise, we are less inclined to turn on the oven. Well I’m here to show you just how amazing desserts can be without baking.
When fall and winter come around, everyone thinks about pies, cookies and comfort foods but there’s still a place in my heart for no bake treats. I’m the one still making pumpkin mascarpone cheesecakes, apple pie lasagna and truffles for gifts. My friend Shawn recently made my Gingersnap Turtle Icebox Cake which is so perfect for your holiday get togethers.
Today I’m sharing one of my favorite recipes from my cookbook. My No-Bake Banana Pudding Cheesecake is one of the first recipes I shared and this has also been shared by a number of my blogging friends.
This recipe was also featured on QVC and it’s David approved (see the happy dance!).
So what makes this so amazing? It layers upon layers of amaziness. It starts with a vanilla wafer crust and then a thin layer of tangy cheesecake. Then comes a layer of homemade vanilla pudding, some slides bananas and homemade whipped cream. You’re going to need an extra large fork to get through all of this!
The combination of the banana pudding and no bake cheesecake are an unexpected surprise but every time I serve this people flip out because it’s that good. Trish’s husband even said “This cheesecake is off the chain!!”
This isn’t the quickest recipe to throw together but I like to do it in steps so that I can assemble it once everything is ready to go. Usually I make the pudding the night before and prepare the ingredients for the crusts. Then the next day I make the cheesecake and assemble it. I always add the bananas and whipped cream right before serving. They will keep in the refrigerator but I prefer fresh bananas.
For this recipe, I use my trusty springform pan, but if you wanted to build this in a 9-inch square pan, that would work too. You just need one that is at least 3 inches tall to accommodate all those yummy layers. If you aren’t feeling comfortable making the crust, I’ve also got you covered with the perfect no-bake crust tutorial. I even made a video!
Because I love you guys, I want to giveaway a copy of my cookbook to celebrate my book turning 3 months old! See all the details below. If you already have a copy of the book and you want a signed official copy sticker, send an email to julianne at beyondfrosting dot com with your address and I’ll drop one in the mail.
Giveaway will end on Sunday October 23rd 12:01 am EST. One winner will be selected at random and will be connected via email. If no response is received within 48 hours, a new winner will be chosen. Only one entry per person. Duplicate entries will be deleted. Approximate prize value $24.00. Giveaway open to readers in USA and Canada.
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- For the Pudding:
- 2 large egg yolks, slightly beaten
- 1/3 cup (64 g) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- Dash of salt
- 1 ½ cups (355 ml) heavy whipping cream
- ½ tsp vanilla extract
- For the crust:
- 11 oz (312 g) vanilla wafers
- 8 tbsp (115 g) unsalted butter
- For the cheesecake:
- 16 oz (454 g) cream cheese, softened
- ½ cup (96 g) granulated sugar
- 2 tbsp (30 ml) heavy whipping cream
- 1 tsp vanilla extract
- For the topping:
- 2 cups (473 ml) heavy whipping cream
- 1 ½ cups (195 g) powdered sugar
- 2 whole bananas, sliced
- 6-8 vanilla wafers, crushed
- For the pudding: Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl.
- In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
- Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
- After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper.
- Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.
- Strain pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
- Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
- In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.
- For the cheesecake: Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
- Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
- Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
- Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.
- For the topping: Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups of the whipped cream for piping edge on cake.
- To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
- Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.
Prep time includes refridgeration for all the layers to set.
You might also like:
No-Bake Funfetti Pudding Pie
Thanks to all my friends who also shared this recipe: