No-Bake Banana Cream Cheesecake Pudding Recipe

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

• Make the pudding: Measure ingredients first. Whisk the egg yolks in a small bowl. In a medium saucepan, combine sugar, flour and salt, then add the heavy cream and vanilla. Heat over medium-low, whisking constantly. Once warm (not boiling), temper the yolks by whisking in about 1/4 cup (59 ml) of the warm cream, then pour the yolk mixture back into the saucepan. Continue whisking over medium-low until the pudding thickens and bubbles, then remove from heat.
• Strain the pudding through a fine sieve into a medium bowl to remove any lumps. Press plastic wrap directly onto the surface and poke a few holes. Let cool 30 minutes at room temperature, then refrigerate for 2 hours until cold.
• Make the crust: Grease a 9-inch springform pan lightly. Pulse vanilla wafers into fine crumbs in a food processor. Melt the butter and mix into the crumbs until fully combined. Press the mixture firmly into the bottom of the pan to form an even crust.
• Make the cheesecake layer: Beat cream cheese on medium-high until light and fluffy, 2 to 3 minutes. Gradually add the granulated sugar, scraping the bowl as needed. Add 2 tablespoons heavy cream and 1 teaspoon vanilla and beat until smooth. Pour the filling into the prepared crust, cover, and chill for 2 hours.
• Make the topping: Chill the mixing bowl and whisk for 5–10 minutes. Beat 2 cups heavy cream on medium-high until bubbly, then slowly add the confectioners’ sugar and beat until stiff peaks form. Reserve about 1 1/4 cups (296 ml) of whipped cream for piping a border.
• Assemble: Slice bananas about 1/4 inch thick and arrange them in a single layer from the outside toward the center on top of the cheesecake. Pour the chilled pudding over the bananas and smooth. Spread whipped cream over the pudding, pipe a decorative border with the reserved whipped cream, and garnish with crushed vanilla wafers. Refrigerate another 4 hours so everything sets before serving.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.