No Bake Banana Cream Pudding Cheesecake & Giveaway

No Bake Banana Cream Pudding Cheesecake combines everything you love about banana pudding and cheesecake in one irresistible dessert!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Cooling Time 5 30

Total Time 6 5

Servings 9-inch cheesecake (about 8 to 10 slices)

Calories 8644kcal

Author Ashley C.

Ingredients

For the pudding:

2 large egg yolks slightly beaten
1/2 cup 64 g granulated sugar
2 tablespoons 16 grams all-purpose flour
Dash of salt
1 1/2 cups 355 ml heavy whipping cream
1/2 teaspoon vanilla extract

For the crust:

11 ounces 312 g vanilla wafers
8 tablespoons 115 g unsalted butter

For the cheesecake:

16 ounces 454 g cream cheese, softened
1/2 cup 96 g granulated sugar
2 tablespoons 30 ml heavy whipping cream
1 teaspoon vanilla extract

For the topping:

2 cups 473 ml heavy whipping cream
1 1/2 cups 195 g confectioners' sugar
2 whole bananas sliced
6 to 8 vanilla wafers for garnish crushed

Instructions

To make the pudding, measure out all of the ingredients prior to starting. Place the egg yolks in a separate bowl. In a medium-size saucepan, add the 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 1/4 cup (59 ml) 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 the pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.
Strain the 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.
To make 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 to 60 seconds until the butter is melted. In a separate medium-sized 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.
To prepare the cheesecake layer, beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add the granulated sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy. Pour the cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.
To make the topping, prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the confectioners' sugar and continue beating on high speed until stiff peaks form. Separate out 1 1/4 cups (296 ml) of the whipped cream for piping an edge on the cake.
To assemble the cheesecake, slice the bananas about 1/4 inch thick. Start by aligning them on the outside of the cheesecake and work in toward the middle. Pour the chilled pudding over the top of the sliced bananas and smooth out with a spatula. Add the whipped cream over the top of the pudding and spread smoothly. Use the prepared whipped cream to pipe a border along the top of the cheesecake. Garnish with crushed vanilla wafer cookies. Refrigerate for another 4 hours before serving to allow all of the ingredients to set properly.

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