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 yolks
- 1 tablespoon cornstarch
- 11 oz box Nilla wafers
- ½ cup unsalted sweet cream butter
- 1 teaspoon kosher salt
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 teaspoons unflavored powdered gelatin
- 3 cups cold heavy cream
- 8 oz cream cheese softened
- 8 oz mascarpone cheese softened
- 3 large ripe bananas quartered
- ½ medium lemon
- 2 tablespoons powdered sugar
- 1 small package of mini Nilla wafers
Instructions
- Pour 14 oz of sweetened condensed milk into a small saucepan. Add two large egg yolks and a tablespoon of cornstarch and whisk as you bring the mixture to a boil. Stir constantly, until mixture thickens to a pudding consistency.14 oz can sweetened condensed milk, 2 large egg yolks, 1 tablespoon cornstarch
- Pour the pudding into a fine-mesh strainer over a medium metal (or heatproof) bowl. Use a spatula to press it through the strainer, Press a sheet of plastic wrap over the top of the pudding and refrigerate until cooled (about 2 hours).
- Put the Nilla wafers into a food processor and process until finely ground. Transfer ½ cup to a small bowl for later.11 oz box Nilla wafers
- Add butter and ½ teaspoon kosher salt to the crumbs in the food processor. Transfer mixture into the bottom of springform pan. Press crumbs evenly into the bottom and about an inch up the sides of the springform pan. Refrigerate or freeze crust for about 30 minutes.½ cup unsalted sweet cream butter, 1 teaspoon kosher salt
- Put one tablespoon of water and one tablespoon of vanilla extract in a small, microwave-safe bowl. Sprinkle two tablespoons of the powdered gelatin over the top and set aside for 5 minutes.1 tablespoon water, 1 tablespoon vanilla extract, 2 teaspoons unflavored powdered gelatin
- As the gelatin is blooming, transfer cooled pudding into the food processor or blender. Add two cups of cold, heavy cream, cream cheese, mascarpone, and ½ teaspoon of kosher salt. Process on medium speed for 1 minute until smooth.3 cups cold heavy cream, 8 oz cream cheese, 8 oz mascarpone cheese, 1 teaspoon kosher salt
- Microwave gelatin mixture for about 15 seconds. The gelatin should melt and the liquid should be the consistency of warm corn syrup.
- While the gelatin is warm, pour it into the food processor or blender and continue blending for another two minutes. The mixture should now be smooth and creamy.
- Transfer half the cheesecake batter to the set Nilla wafer crust and spread evenly with a spatula.
- Peel and thinly slice 2 ½ large ripe bananas into ¼ pieces and arrange on top of the filling in a circular pattern. Brush a little lemon juice on the bananas to keep them fresh.½ medium lemon, 3 large ripe bananas
- Sprinkle remaining ¼ cup of cookie crumbs over the layer of bananas. Top the cheesecake with the remaining batter and spread into an even layer. Cover entire cake with plastic wrap and allow to set in the refrigerator for about 24 hours.
- Remove the springform pan and put the entire cheesecake on a serving platter. Whip 1 cup of cold, heavy cream with the powdered sugar until thick and fluffy with stiff peaks (2-3 minutes).2 tablespoons powdered sugar
- Pipe dollops of whipped cream around the edge of the cheesecake. Sprinkle additional cookie crumbs and use mini-Nilla wafers to garnish.1 small package of mini Nilla wafers
- Place back into the fridge until ready to serve. Garnish with fresh slices of banana when ready to serve.
- Enjoy!