Banana Pudding Cheesecake

Saturday, June 28, 2014
Banana Pudding Cheese is made with a graham cracker crust with fresh sliced bananas, and homemade banana pudding. It's so deliciously creamy and easy no bake cheesecake recipe.

A slice of Banana Pudding Cheesecake with a graham cracker crust topped with whipped cream and a slice of banana on a white plate with a  banana pudding cheesecake in a pie plate in the background.



This weeks Sunday Supper theme is a Big Virtual Picnic and I couldn't think of something better to bring to a picnic than a Banana Pudding Cheesecake.

For the the banana cream pie lover I don't think dessert gets much better than this.

Banana cream pie meets no bake cheesecake. Colt said it's so good it doesn't even need the whip cream.


Just for the record Colt already put in his order for another Banana Pudding Cheesecake for our Birthday, it's that amazing! Since we share a Birthday it was a huge relief we both agreed on dessert this year.

Banana Cheesecake is a favorite dessert recipe for the Thanksgiving or Christmas dessert table. The cream cheese cuts the sweetness of the banana pudding from scratch recipe making it a favorite after dinner dessert. We actually make this recipe for Banana Pudding Cheesecake year around.

Here's how to make Banana Pudding Cheesecake.

A Graham Cracker Crust in a glass pie plate with a stainless steel measuring cup sitting in the pie crust that was used for pressing the graham cracker crust into the pan.


To make a Graham Cracker Crust for Banana Pudding Cheesecake in a large bowl combine 12 whole graham cracker crumbs and 1/4 cup sugar. Mix until well combined.

Add 7 tablespoons melted butter and stir until combined.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate. I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.

Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

Cool completely. 

Alternatively you could make a Flaky Pie Crust or Sour Cream Pie Crust to fill with the easy no bake Banana Pudding Cheesecake filling mixture.

Homemade Banana Pudding with Cream Cheese is also delicious placed in individual parfait glasses and topped with Nilla Wafers if you don't feel like making a crust.

3 whole Egg Yolks in a small blue bowl.

To make Banana Cream Pie Pudding whisk together 3 egg yolks in a medium sized bowl and set aside.

A large sauce pan with sugar, flour and a pinch of salt with a stainless steel whisk.


In a large sauce pan whisk together :
  • 2/3 cup Granulated Sugar
  • 1/3 cup All-Purpose Flour
  • a pinch of Salt 
Until well combined.


Milk slowly whisked into flour sugar mixture to make Banana Pudding.


Slowly whisk in 2 cups milk. Bring mixture to a simmer and cook until mixture thickens over medium heat.

Stir mixture continually until thickened.

Cream mixture being stirred into eggs in a blue bowl.


Slowly add 2 cups of the thickened cooked milk mixture to the egg yolks while mixing to temper egg yolks.

This prevents the eggs from curdling.

Vanilla being stirred in Banana Pudding filling in a stainless steel saucepan using a stainless steel whisk.


Pour egg yolk mixture back into milk mixture and return to a simmer, cook an additional 3-5 minutes while stirring until thick enough to hold it's shape on spoon.

Remove from heat and whisk in 1 1/2 teaspoons vanilla extract.

Whipped Cream Cheese with pudding mixture added to mixing bowl.


Cream 16 ounces room temperature cream cheese until smooth and creamy.

Add vanilla pudding and mix until well combined.

Scrapes sides of bowl well.

Banana Pudding Cheesecake filling in Graham Cracker Crust.


Add enough pudding cheesecake mixture to cover the bottom of the crust.

Layers of Bananas for Banana Pudding Cheesecake in a Graham Cracker Crust from Serena Bakes Simply From Scratch.


Add 3-4 sliced bananas to the bottom of the crust.

Cover with remaining cheesecake mixture and refrigerate until cold or overnight.

Banana Pudding Cheesecake is definitely one of my favorite things.

 We make it for summer, Thanksgiving, Christmas, Easter, just because it's a Tuesday. 

You really can't go wrong with Banana Pudding with cream cheese.

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Southern
Yield: 12
Author: Serena
Banana Pudding Cheesecake
No Bake Banana Pudding Cheesecake from scratch.https://3.bp.blogspot.com/-GjuaUQebRgc/WK5nK7u913I/AAAAAAAAgLE/x48bCTtVnzsNZu3xP7C5FvngZVfsR53EQCLcB/s1600/Banana%2BPudding%2BCheesecake%2B%25282%2Bof%2B1%2529.jpg2017-04-05
Banana Pudding Cheesecake

Banana Pudding Cheesecake

Banana Pudding Cheesecake is an easy to make no bake dessert recipe from Serena Bakes Simply From Scratch.
Prep time: 20 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 50 M

Ingredients

Graham Cracker Crust
  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar
  • 7 tablespoons Butter, Melted
Banana Pudding Cheesecake Filling
  • 2/3 cup Granulated Sugar
  • 1/3 cup All-Purpose Flour
  • 1 pinch Sea Salt
  • 2 cups Milk
  • 3 whole Egg Yolks, Whisked
  • 1 1/2 teaspoons Vanilla Extract
  • 16 ounces Cream Cheese, Room Temperature
  • 4 whole Bananas, Sliced
For Serving
  • Sweetened Whipped Cream
  • Additional Sliced Bananas

Instructions

Graham Cracker Crust
  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
  3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Banana Pudding Cheesecake Filling
  1. In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
  2. Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
  3. Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
  4. Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold consistency on spoon.
  5. Remove from heat, and stir in vanilla extract.
  6. Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
  7. Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
  8. Refrigerate cheesecake until cold or overnight.
  9. Serve with whip cream, and additional sliced banana.

Nutrition Facts

Calories

553.92

Fat

23.63

Sat. Fat

13.23

Carbs

81.48

Fiber

1.77

Net carbs

79.71

Sugar

64.57

Protein

7.30

Sodium

277.46

Cholesterol

121.50

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

Did you make this recipe?
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A few other favorite desserts are:

46 comments

  1. Oh my goodness Serena! This cheesecake looks so good, I just wish I could have a slice right now!

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  2. Holy yum! This sounds so good! I love cheesecake and banana pudding so you pretty much just made my dream dessert. And I love that you don't actually have to bake it too!

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  3. This sounds oh so very tasty! I am craving a slice for sure!

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  4. This looks totally easy but totally amazing. The best combo ever!

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  5. I am attempting to make this later today top go with Christmas dinner. I hope it turns it right. But it looks oh so yummy.

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  6. Serena, this is one of the prettiest banana pies I have seen and I love the addition of cream cheese. Terrific job! This just might go on my Easter dessert table this year. Wow!!

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  7. Hello, is it plain flour or self raising you use? It looks delicious :)

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  8. Hi Serena, I just had to drop you a note to tell you how much we LOVED this recipe...that pudding, all it really needs is a spoon ;) but the bananas and graham cracker crust just take it to unimaginable levels of yumminess! This has just become a new family favorite; thank you so much for the recipe!

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    1. Hi Susan, Thank you so much for taking the time to let me know you loved it as much as we do! It totally makes my day when I can make other peoples families as happy as mine!

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  9. Bonjour, je cherche à comprendre deux des ingrédients : pudding au fromage et pudding à la vanille ???
    Merci pour votre réponse.. cette recette est très .... alléchante Bien à vous

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    Replies
    1. I was informed from a friend you might need Mon Chou for the Cream Cheese and the Vanilla Pudding is Creme Patisserie. I hope this makes sense to you. Please let me know if I can be of any further assistance.

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    2. added a small pacek of chocolate pudding mix and made it a choco bananna delite

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  10. I just made this gluten free can' wait to try it

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    1. I would love to hear what you used for your thickener in the pudding incase anyone else is looking for gluten free options! Thanks so much for sharing!

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    2. I used 1/4 cup of cornstarch mixed with the egg yolks and a little of the milk. Tempered it with some of the hot liquid then added it to the hot liquid to finish cooking. This is a keeper for sure.

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  11. I would like to try this recipe and cannot seem to find graham crackers in Australia. What could I substitute them for please?

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    1. Hi Jane. I use almond flour crust for all my pies and cheesecakes since I am gluten free. Almond flour,butter, and brown sugar. Bake 350° for 7- 10 minutes depending on stove.

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  12. I would love to try this for new years day but 1 question it says pour milk in with flour and sugar simmering...but then it says add 2 cups milk with egg yolks so how much milk gets added to flour and sugar?

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    1. Hi! I'm sorry if I worded that in a confusing way. It's 2 cups Milk total. It's 2 cups of the milk mixture (so the pudding mixture) thats been cooking gets whisked into the egg yolks. Would it make more sense when you read it if I changed it to pudding mixture? I'm sorry to have confused you! Thanks for taking the time to let me know! -Serena

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  13. Is that whole eggs or just the yolks used?

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  14. Do you add the Pudding to the Cream Cheese while it's still hot ?

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    1. Hi Harriett! Yes you add the pudding to the cream cheese while it's still hot. Let me know if you have any more questions. Thanks, Serena.

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  15. Ok this looks so yummy! This may sound silly...but will the bananas start to brown if I leave it in the fridge overnight?? Thanks so much

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    1. No it actually gets better after a night in the fridge. The flavor of the bananas really flavors the pudding cheesecake mixture. Just make sure the bananas are fully cover with the pudding cheesecake mixture and cover tightly with plastic wrap.

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  16. Made your pie. I saved the egg white and made a meringue. added it to the pie and sprinkled it with some graham wafer crumbles that I saved, looks delicious, in the fridge now waiting to be eaten

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  17. I made this weekend and it was delicious. But was too runny, compared to your pictures. I followed the instructions exactly. And refrigerated overnight. Any suggestions? Because I am making this again per many requests.

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    1. The last simmer of the pudding, cook it a little longer. If you look at the last picture of cooking the pudding you can see it almost holds shape even though it is soft the whisk strokes stay in the pudding. It can really be a 30 second to a minute difference in cooking.

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    2. Thank you. I will try that.

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  18. Hi! Would this freeze well? Looking to make some freezer items before the arrival of a baby and wondering how this would work out? Thanks!!

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    Replies
    1. I haven't tried freezing it so I can't give you a definitive answer. I worry it might change the texture since it's a no bake cheesecake. I do know that my Creamy Lemon Cheesecake Crumb Bars or key lime freeze exceptionally well. Congratulations on the new addition and hope everything goes smoothly. -Serena

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  19. I made this to take to a New Years Day celebration with family and they all loved it. I've never made home-made pudding before and was nervous, but it was easy and turned out great! Definitely a keeper. Thanks for sharing.

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    1. Your welcome! I'm glad everyone loved it! Thanks for taking the time to come back and comment!

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  20. Just made this and it was delicious. I wanted bananas in the custard so I sautéed them with butter in a pan until translucent and then mixed them into the custard. I topped it off with fresh whipped cream and it was a hit! - Val

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  21. If I made this on a Friday night and left in the fridge until Sunday Lunch time, would the banana still be good or would it brown completely? I am heading out of town and do not have time to make sunday. I see below where you advised someone to not freeze.

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    Replies
    1. It should be fine, just make sure to have them completely covered in the pudding so the air can't touch them. Also press plastic wrap or parchment paper over the top. It really is one of those pies that improves in flavor after a day. Thanks, Serena

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  22. Found this on Pinterest. I've been craving a good banana pudding since leaving the southern states. My first love is cheesecake, and now to find it combined with banana pudding...... I'm in heaven ! Thank you so much for the recipe :-)

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  23. Just wanted to let you know how delicious this pie is. My husband loves banana pudding amd cheese cake, and when i saw this recipe you combined both of his favorotes. Thanks so much, we both really enjoyed this pie.

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  24. I've made this dessert twice. I make a Nilla Wafer crust. It's a big hit!!

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  25. I have made this a few times and it is AMAZING!!!! Wondering though if I can make it in a cheesecake springform pan instead of a pie plate and if it will still hold together and not fall apart.

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    1. Hi Lori! I haven't tried it, but I have seen a reader or two do it. I do worry it would be a bit messy once cut. I would make sure to run the crust up the sides.

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  26. Thanks for this recipe, I have made it twice now! Thanksgiving and now for New Year's Eve. I have done it with a Nilla wafer crust but removed the sugar from the crust since the wafers are already so sweet. I needed about 2/3 the box of wafers for the crust.

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  27. If you were wanting to make a lager batch to fit in a 9x13, would you just double the batch? I have made this once before and I worry that if I just double it might be a over abundance.

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    Replies
    1. I think 1 1/2 recipe would probably be enough for a 9x13. You could double it if you don't mind having a thicker filling layer.

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