No Bake Banana Pudding Cheesecake

A delicious combination of two favorite desserts from scratch Banana Pudding and Cheesecake making this No Bake Banana Pudding Cheesecake a family favorite in our house. A graham cracker crust is filled with an easy Banana Pudding Cheesecake filling filled with fresh banana. Top with lightly sweetened whipped cream and sliced banana for a show stopping dessert.

 For more delicious from scratch Banana Pudding recipes make sure to try traditional Homemade Banana Pudding,  Baked Banana Pudding Cheesecake, and Mini Banana Pudding Cheesecakes.

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.

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.

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

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.

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

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.

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.

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

Add vanilla pudding and mix until well combined.

Scrapes sides of bowl well.

Several have asked can I add even more Banana flavor? Sure add 1/2 cup Mashed Bananas to the Vanilla Pudding mixture. 

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

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

Cover with remaining cheesecake mixture and refrigerate until cold or overnight. Serve with lightly sweetened whipped cream and additional sliced bananas. 

To store Banana Pudding Cheesecake cover and keep refrigerated for up to 3 days.

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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Banana Pudding Cheesecake, Dessert, Pudding, Cheesecake, no bake cheesecake

American

Yield: 12

Author: Serena

Banana Pudding Cheesecake

Banana Pudding Cheesecake is made with a graham cracker crust with fresh bananas and homemade banana pudding. It's an easy no bake cheesecake recipe.

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 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 g

Sat. Fat

13.23 g

Carbs

81.48 g

Fiber

1.77 g

Net carbs

79.71 g

Sugar

64.57 g

Protein

7.30 g

Sodium

277.46 mg

Cholesterol

121.50 mg

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.

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©2014 Serena Bakes Simply From Scratch

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