NoBake Banana Pudding Cheesecake with Banana Cream Grandbaby Cakes
How to Make Banana Pudding Cheesecake. PREP. Preheat oven to 375°F. GRAHAM CRACKER CRUST. In a large mixing bowl, add graham cracker crumbs and ¼ cup sugar. Mix until well combined. Drizzle in melted butter and mix well. Press the graham cracker mixture evenly into the bottom of a 9-inch pie plate.
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Pudding. In a medium-size bowl, whisk together the sugar, flour, and salt. Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and vanilla extract. Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
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Instructions. Put graham crackers and vanilla wafers in large plastic bag and crush with a rolling pin till fine crumbs form. Pour crumbs in a small bowl and add butter and Dixie Crystals Sugar. Stir till well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in.
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Grab the prepared Vanilla Wafer Crust from the refrigerator in a springform pan. Pour the banana pudding cheesecake filling into the prepared crust and spread out into an even layer. Refrigerate for 2-4 hours. Remove the outside ring of the springform pan. Pipe {or spread} whipped topping on top of the cheesecake.
Banana Pudding Cheesecake Lil' Luna
Juice 1/2 medium lemon until you have 1 tablespoon. Wipe the food processor bowl clean. Transfer the cooled pudding to the food processor. 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.
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Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside. In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes. Fold the pudding mixture into the cheesecake mixture until combined.
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Place banana slices over the cheesecake and spread the pudding on top. Cover with the whipped cream. Using a piping bag filled with the remaining 1 1/4 cups of whipped cream, decorate the outside edge. Refrigerate for 2-4 hours or until set. Remove from the fridge and sprinkle the cookie pieces on top.
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Cover the springform pan with plastic wrap and stick it in the freezer while you prepare the rest. In a mixing bowl, using a hand mixer, beat the cream cheese and powdered sugar for 2-3 minutes until it's fluffy and combined well. Add in the banana cream pudding mix, sour cream, and vanilla extract.
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In a small bowl, combine the milk and pudding mix. Whisk until smooth and place bowl into refrigerator for about 3-5 minutes. Take pudding mixture and fold into the cream cheese mixture. Pour half the filling into the graham cracker crust. Place a layer of sliced bananas and vanilla wafers over the filling.
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In separate bowl, whip heavy cream until soft peaks form. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine. Add vanilla extract and mashed bananas and stir with spatula. Slice 2 bananas and layer in bottom of crust. Spread cheesecake filling over the sliced bananas.
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Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes. Remove the pan from the freezer. Evenly layer the banana slices on top of the crust. In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar.
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Preheat oven to 375 degrees. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate.
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Set aside. Dice 1 ½ bananas into small bite-size pieces. Fold the diced banana into the cheesecake mixture. Transfer the cheesecake mixture to the prepared pie crust using the back of a spoon to evenly smooth the mixture over the crust. Slice the remaining bananas and place the slices flat onto the cheesecake.
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Assemble and garnish: Place banana slices on top of the cheesecake. Pour the thickened pudding over the bananas. Top everything with a thick layer of cool whip. Let the whole cake chill for at least 2 hours. Before serving, sprinkle a few more crushed Nilla wafers on top of the banana cheesecake.
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Make the Crust. 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. 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.
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Prepare pudding mix. Beat cream cheese in a separate bowl until smooth. Mix in sugar, whipping cream, and vanilla. Fold pudding mixture with cream cheese mixture. Pour half of the pudding and cheesecake mixture into the prepared pie crust. Layer sliced bananas on pudding and cheesecake mixture. Spread remaining pudding and cheesecake mixture on.
