Today is such an exciting day! I get to debut the first recipe from my new cookbook No-Bake Treats I’ve chosen a very special recipe to share with you today and it’s my No-Bake Banana Pudding Cheesecake. I’ve been raving about this cheesecake since the first time I made it.
First let me tell you guys a little about my book. This has been a year in the making, and to see it finally come to light is the best feeling in the world. In my cookbook, you’ll find 80 recipes including cheesecakes, icebox cakes, pies, tarts, ice cream, cookies & bars and parfaits. Every recipe in the book does NOT require any baking at all. Is it hot where you live? No problem! We’re giving the oven a break this summer.
In the cookbook, there are classic no-bake recipes like Grasshopper Pie and Pina Colada Cheesecake. There are tarts including Raspberry Margarita Cream Tarts and Lemon Cream Pie Tarts. In the frozen treats chapter, you’ll find 12 different types of ice creams, cakes and popsicles. Then for the more adventurous eater, you want to try the Blackberry White Chocolate Truffle Cheesecake, The Cookie Dough Lover’s Icebox Cake or the Salty Peanut Butter S’mores Tart. I am drooling just thinking about all these recipes!
Let’s bring it back to this cheesecake though. It starts with a Nilla Wafer crust, then a layer of tangy cheesecake, fresh sliced bananas and homemade pudding. It’s all topped with a generous layer of whipped cream and more Nilla Wafers on top. One slice is just not enough.
I recommend reading all the way through the recipe before you begin, the pudding needs time to chill. Sometimes I make the pudding and the cheesecake at the same time, then once the pudding is cold, I can add the remaining ingredients. It’s pretty quick to throw everything together, maybe 20 minutes or so, it just needs time to chill in the refrigerator before serving.
There is no better feeling that taking the first bite of a dessert that you created for yourself!
Banana Pudding Cheesecake
Serves: 8-10 slices
For the Pudding:
2 large egg yolks, slightly beaten
1/3 cup (64 g) granulated sugar
2 tbsp (16 g) all-purpose flour
Dash of salt
1 ½ cups (355 ml) heavy whipping cream
½ tsp vanilla extract
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
16 oz (454 g) cream cheese, softened
½ cup (96 g) granulated sugar
2 tbsp (30 ml) heavy whipping cream
1 tsp vanilla extract
For the topping
2 cups (473 ml) heavy whipping cream
1 ½ cups (195 g) powdered sugar
2 whole bananas, sliced
6-8 vanilla wafers, crushed
For the pudding:
1. Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl.
2.In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
3. Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
4. After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper.
5. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.
6. Strain pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
7. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.
For the crust:
1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
3. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.
For the cheesecake:
1. Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
2. Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
3. Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
4. Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.
For the topping:
1. Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until the cream gets bubbly.
2. Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups of the whipped cream for piping edge on cake.
3. To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
4. Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.
For a preview of the No-Bake Treats Cookbook, check out my QVC appearance and see what recipe got David’s signature “Happy Dance”.
To enter to win one of 5 copies of No-Bake Treats, tell us below: “What is your favorite go-to no-bake dessert?”. For another opportunity to win,connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #BHGNoBakeSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
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