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.
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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.
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.
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.
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.
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
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.
Yield: 12
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
- Preheat oven to 375 degrees.
- In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
- 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
- In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
- Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
- Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
- 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.
- Remove from heat, and stir in vanilla extract.
- Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
- Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
- Refrigerate cheesecake until cold or overnight.
- Serve with whip cream, and additional sliced banana.
Nutrition Facts
Calories
553.92Fat
23.63Sat. Fat
13.23Carbs
81.48Fiber
1.77Net carbs
79.71Sugar
64.57Protein
7.30Sodium
277.46Cholesterol
121.50The 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.
A few other favorite desserts are:
- Coconut Pudding Cheesecake
- Butterscotch Banana Pudding Pie
- Coconut and Pineapple Dessert from Lovefoodies
- Lemon Ice Cream from Life Currents
- Lemon Pudding Cheesecake
- Lemon Cheesecake Crumb Bars
- Thick and Creamy Banana Pudding from Nums The Word
- No Bake Chocolate Cheesecake from Savory Experiments
- Amish Peanut Butter Pie from Noshing With The Nolands
48 comments
Oh my goodness Serena! This cheesecake looks so good, I just wish I could have a slice right now!
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!
This sounds oh so very tasty! I am craving a slice for sure!
This looks totally easy but totally amazing. The best combo ever!
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.
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!!
Hello, is it plain flour or self raising you use? It looks delicious :)
Hi Lauren. Plain Flour! Thanks so much! Serena
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!
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!
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
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.
I just made this gluten free can' wait to try it
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!
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.
I would like to try this recipe and cannot seem to find graham crackers in Australia. What could I substitute them for please?
added a small pacek of chocolate pudding mix and made it a choco bananna delite
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?
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
Is that whole eggs or just the yolks used?
3 Egg Yolks. Thanks, Serena
Do you add the Pudding to the Cream Cheese while it's still hot ?
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.
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
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.
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
I love meringue! What a beautiful addition!
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.
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.
Thank you. I will try that.
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!!
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
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.
Your welcome! I'm glad everyone loved it! Thanks for taking the time to come back and comment!
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
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.
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
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 :-)
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.
I've made this dessert twice. I make a Nilla Wafer crust. It's a big hit!!
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.
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.
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.
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.
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.
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.
I would like to make this for Christmas this year and I see the recipe calls for putting this in a pie plate. Does it need to be a regular or deep dish? Thank you!
Hi, I use a regular Pie Plate but there is probably enough filling to accommodate a deep dish. Thanks, Serena
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