Description
This no-bake banana pudding cheesecake is a luscious and creamy dessert that combines a buttery cookie crust with smooth pudding and mascarpone cheese layers, topped with fresh bananas and whipped cream swirls. Perfect for a make-ahead treat, it requires minimal cooking and sets overnight for a refreshing and indulgent finish.
Ingredients
Pudding Mixture
- 14 ounces sweetened condensed milk
- 2 egg yolks
- 1 tablespoon cornstarch
Crust
- 6 ounces Nilla wafers
- 6 sheets graham crackers
- 3 tablespoons brown sugar
- ½ cup melted butter
- ½ teaspoon salt
Gelatin Mixture
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 2 teaspoons unflavored gelatin powder
Whipped Topping & Filling
- 3 cups heavy cream (divided into 2 cups and 1 cup)
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese, softened
- ½ teaspoon salt
- 2-3 medium sized bananas
- 2 tablespoons powdered sugar
Instructions
- Prepare the pudding mixture: In a double boiler over medium heat, whisk together the sweetened condensed milk, egg yolks, and cornstarch. Stir continuously until the mixture starts to simmer and thickens. Remove from heat, transfer to a small bowl, and cover with plastic wrap to prevent a film from forming. Chill in the refrigerator.
- Make the crust: In a food processor, pulse Nilla wafers, graham crackers, brown sugar, and salt until fine crumbs form. Add melted butter and pulse again to combine. Press the crumb mixture firmly into the bottom and up halfway along the sides of a 9-inch springform pan. Refrigerate.
- Prepare the gelatin mixture: In a small bowl, heat water and vanilla extract until simmering (microwave suggested). Sprinkle gelatin powder over the mixture and stir well. Let it sit to bloom while making the filling.
- Chill crust: Place the springform pan with crust in the refrigerator for at least 30 minutes to set.
- Make the cheesecake filling: In a large mixing bowl, combine 2 cups of heavy cream, cream cheese, mascarpone cheese, and salt. Beat with an electric mixer until smooth. Add the chilled pudding mixture and continue beating until smoothly combined.
- Incorporate gelatin: Reheat the gelatin mixture for 10-15 seconds until smooth and fluid. Slowly add to the cheesecake filling and beat until fully incorporated.
- Assemble the cheesecake: Spoon half of the cheesecake filling evenly over the chilled crust. Slice bananas and layer them evenly on top of the filling. Carefully spread the remaining cheesecake filling over the bananas, smoothing the surface.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 8 hours, preferably overnight, to allow it to set properly.
- Make whipped cream topping: Beat the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form. Transfer to a piping bag and pipe swirls around the edges of the cheesecake.
- Garnish and serve: Decorate the top with extra Nilla wafers or preferred toppings. Slice the cheesecake with a clean knife and serve chilled.
Notes
- Ensure eggs are pasteurized or from a trusted source since they are used in a no-bake pudding mixture.
- Press crumbs firmly into the pan to avoid a crumbly crust.
- Gelatin must be fully dissolved and incorporated for proper setting.
- Use ripe but firm bananas to prevent browning and mushiness in the layers.
- Refrigerate the cheesecake overnight for best texture and flavor development.
- To slice cleanly, dip the knife in hot water and wipe dry between cuts.
- This recipe can be modified with gluten-free cookies to suit dietary needs.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
