No-Bake Banana Pudding Cheesecake
The whole family will love this no-bake banana cheesecake recipe! Sweet layers of vanilla wafer crust, fresh bananas, vanilla cheesecake, and banana pudding.
Servings 10 servings
Ingredients
- 14 oz can sweetened condensed milk
- 2 large egg using yolks
- 1 tablespoon cornstarch
- 11 oz box Nilla wafers
- 1 small package of mini Nilla wafers
- ½ cup unsalted sweet cream butter
- 1 teaspoon kosher salt divided
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 teaspoons unflavored powdered gelatin
- ½ medium lemon
- 3 cups cold heavy cream divided
- 8 oz cream cheese softened
- 8 oz mascarpone cheese softened
- 3 large ripe bananas divided
- 2 tablespoons powdered sugar
Instructions
- Fit a fine-mesh strainer over a medium heatproof bowl (preferably metal).
- Pour 14 oz of sweetened condensed milk, 2 large egg yolks, and 1 tablespoon of cornstarch in a small saucepan and whisk to combine.
- Bring the mixture to a boil over medium-high heat while whisking constantly, and occasionally scraping down the sides of the saucepan with a spatula.
- Continue boiling and whisking until thickened to the texture of pudding.
- Scrape the mixture into the strainer and press through the strainer with the flexible spatula.
- Press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until completely cooled, about 2 hours.
- Place the Nilla wafers in a food processor fitted with the blade attachment.
- Process until finely ground, about 20 seconds.
- Transfer 1/2 cup to a small bowl and reserve for sprinkling.
- Add the butter and 1/2 teaspoon of kosher salt to the remaining crumbs in the food processor.
- Transfer the mixture to a 9-inch springform cake pan.
- Press the crumbs evenly into the bottom, and about 1 inch up the sides. Refrigerate or freeze for at least 30 minutes to firm up.
- Place 1 tablespoon water, and 1 tablespoon vanilla extract in a small microwave-safe bowl and sprinkle 2 teaspoons powdered gelatin over the top.
- Set aside for at least 5 minutes to fully bloom.
- Juice 1 tbsp of lemon juice from the lemon, then set to the side.
- Transfer the cooled pudding to the food processor or blender.
- Add 2 cups of the cold heavy cream, 8 ounces cream cheese, 8 ounces mascarpone cheese, and the remaining 1/2 teaspoon kosher salt.
- Process until smooth, about 1 minute.
- Microwave the gelatin mixture until the gelatin is melted and the mixture is the consistency of warm corn syrup, about 15 seconds.
- Turn the food processor on and pour the gelatin mixture through the feed tube while it’s still warm.
- Continue blending until smooth and creamy, 1 to 2 minutes.
- Transfer half of the batter into the crust and spread it into an even layer with an offset spatula. Peel and thinly slice 2 1/2 large ripe bananas in ¼ inch pieces.
- Arrange the slices evenly on top of the filling in a circular pattern.
- Brush the lemon juice onto the bananas.
- Sprinkle the reserved 1/4 cup cookie crumbs evenly over the bananas.
- Top with the remaining batter and spread into an even layer.
- Cover with plastic wrap and refrigerate until set, about 24 hours
- Once set, remove the springform pan and place the cheesecake onto a serving plate
- When ready to serve, place the remaining 1 cup cold heavy cream and 2 tablespoons powdered sugar in the bowl of a stand mixer.
- Beat with the whisk attachment on medium-high speed until thick and fluffy, 2 to 3 minutes. Scoop the whipped cream into a piping bag.
- Pipe dollops all around the edge of the cheesecake.
- Sprinkle the rest of the cookie crumb in the center, and around the whipped cream.
- Place a mini Nilla wafer onto the top of the whipped cream.
- Place back into the fridge until ready to serve.
- Enjoy!