This Banana Pudding Cheesecake is made with a graham cracker crust, loads of mashed bananas, and is seriously good!
If you are excited about this recipe you will get really happy when you see this recipe for banana pudding or this strawberry banana julius, but honestly, this banana pudding cheesecake currently has my heart. You guys…. I have seriously done something here! Like, SERIOUSLY. I can’t stop eating this cheesecake. It may just be the best thing I have ever created! I would love to say that I shared this with everyone I know but I can’t do that when I am too busy stuffing my face with banana cheesecake, sorry not sorry. You seriously need to start making this NOW. Let’s gooooo!
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INGREDIENTS YOU NEED
Crust:
- 2 cups gluten free graham cracker crumbs
- 7 tbsp unsalted butter melted
Cheesecake:
- 24 oz cream cheese room temperature
- 1 cup monk fruit
- 3.4 oz instant banana pudding mix
- 1 tsp vanilla extract
- 1/4 cup plain greek yogurt
- 3 large eggs
- 2 medium bananas mashed
Topping:
- 1 cup whipping cream
- 5 tbsp powdered sugar
- 1/2 tsp vanilla extract
- sliced bananas for garnish
Instructions To Make Banana Pudding Cheesecake
Crust:
- Preheat oven to 325 degrees F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and a little bit up the sides of your prepared springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with a few layers of tin foil so that the water from the water bath cannot get in. Set aside. Reduce oven temperature to 300 degrees F.
Banana Cheesecake:
- In a large bowl, beat the cream cheese, sugar, and pudding mix on low speed until well combined and smooth. Mixture will be sticky. Scrape down the sides of the bowl.
- Add the greek yogurt and vanilla extract, mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add the mashed banana and mix on low speed until well combined. Mixture will be lumpy
- Pour the cheesecake batter into your cooled crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 30-45 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
Topping:
- Once your cheesecake is cooled and ready to serve, remove the cheesecake from the springform pan.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Optional: Place a layer of sliced bananas directly on top of cheesecake.
- Spread your topping all over the top of your cheesecake. Add more banana slices for optional garnish.
- Cheesecake is best when stored well covered in the fridge for 4-5 days.
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Banana Pudding Cheesecake
This Banana Pudding Cheesecake is made with a graham cracker crust, loads of mashed bananas, and is seriously good!
Ingredients
Crust:
- 2 cups gluten free graham cracker crumbs
- 7 tbsp unsalted butter melted
Cheesecake:
- 24 oz cream cheese room temperature
- 1 cup monk fruit
- 3.4 oz instant banana pudding mix
- 1 tsp vanilla extract
- 1/4 cup plain greek yogurt
- 3 large eggs
- 2 medium bananas mashed
Topping:
- 1 cup whipping cream
- 5 tbsp powdered sugar
- 1/2 tsp vanilla extract
- sliced bananas for garnish
Instructions
Crust:
- Preheat oven to 325 degrees F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and a little bit up the sides of your prepared springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with a few layers of tin foil so that the water from the water bath cannot get in. Set aside. Reduce oven temperature to 300 degrees F.
Banana Cheesecake:
- In a large bowl, beat the cream cheese, sugar, and pudding mix on low speed until well combined and smooth. Mixture will be sticky. Scrape down the sides of the bowl.
- Add the greek yogurt and vanilla extract, mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add the mashed banana and mix on low speed until well combined. Mixture will be lumpy
- Pour the cheesecake batter into your cooled crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 30-45 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
Topping:
- Once your cheesecake is cooled and ready to serve, remove the cheesecake from the springform pan.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Optional: Place a layer of sliced bananas directly on top of cheesecake.
- Spread your topping all over the top of your cheesecake. Add more banana slices for optional garnish.
- Cheesecake is best when stored well covered in the fridge for 4-5 days.
Nutrition
Serving: 1sliceCalories: 163kcalCarbohydrates: 7gProtein: 4gFat: 13gFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Banana Pudding Cheesecake
Can I freeze this banana cheesecake?
You bet! I would freeze it without any of the toppings though, add that on when you defrost the cheesecake. Freeze in an airtight container for up to 6 months.
How do I store banana cheesecake?
You can freeze or store in an airtight container in your fridge for 4 or 5 days. If you are adding banana garnish on top of your whipped topping, I would wait to add those slices until your are ready to eat though.
Do I have to add the topping?
Technically, no. You can enjoy the cheesecake as is but I find the whipped topping escalates this recipe to brand new heights.
What else can I top banana cheesecake with?
Great question! You can get creative! Some amazing suggestions are: sugar free caramel sauce, drizzled peanut butter, etc.
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i dont anything to say except OMG
Thank you!! 🙂