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Homemade Banana Pudding Cheesecake Delight

Irresistible Homemade Banana Pudding Cheesecake Delight Recipe

This Homemade Banana Pudding Cheesecake Delight is a creamy, indulgent dessert blending cheesecake and banana pudding, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 5 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Graham Cracker Crust Consider using gluten-free graham crackers for a suitable alternative.
  • 1/2 cup Melted Butter Can substitute with coconut oil for a dairy-free option.
For the Filling
  • 16 ounces Cream Cheese, softened Switch to low-fat cream cheese for a lighter treat.
  • 1 cup Granulated Sugar Use sugar substitutes for a lower-calorie option.
  • 2 cups Milk Almond or soy milk works wonderfully as a dairy-free alternative.
  • 3.4 ounces Instant Vanilla Pudding Mix For a twist, try chocolate pudding mix instead.
  • 1 cup Whipped Topping Homemade whipped cream or coconut whipped cream are great vegan alternatives.
  • 3-4 medium Bananas, sliced Reserve a few slices for garnishing later; substitute with strawberries for a fruity variation.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted butter, mixing until it resembles wet sand. Press it into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
  3. In a separate bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add sugar and mix until fluffy, about 3-4 minutes.
  4. Slowly pour in milk while mixing on low. Then add the instant pudding mix, mixing for about 2 minutes until thickened.
  5. Fold in the whipped topping and sliced bananas gently to maintain a light texture.
  6. Pour the cheesecake filling into the cooled crust and smooth the top. Refrigerate for at least 4-6 hours or overnight.
  7. Remove the cheesecake from the springform pan and garnish with additional whipped topping and banana slices before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill for a longer time for creamier texture and ensure to fold ingredients gently to maintain airiness.

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