1. Prepare the Crust:
Spray Pan: Lightly spray a 9-inch springform pan with cooking spray.
Make Crust: In a food processor, grind the vanilla wafers into fine crumbs. In a medium bowl, combine the melted butter with the crumbs and mix until fully incorporated.
Press Crust: Press the crumb mixture into the bottom and up the sides of the prepared pan to create a thick crust (about 1/2 inch up the sides).
Chill: Refrigerate the crust for at least 30 minutes to set.
2. Prepare the Pudding:
Combine Ingredients: In a medium bowl, whisk together the sugar, flour, and salt.
Add Cream: Whisk in 1/2 cup of heavy whipping cream until no lumps remain. Then whisk in the remaining heavy cream and vanilla extract.
Cook Pudding: Transfer the mixture to a medium saucepan and cook over medium-low heat, whisking continuously.
Temper Eggs: After about 5 minutes (when the mixture is warm but not boiling), pour 1/4 cup of the warm mixture into the lightly beaten egg yolks and whisk vigorously. Immediately pour the egg mixture into the saucepan, continuing to whisk.
Thicken Pudding: Cook until the pudding thickens and bubbles, then remove from heat. Cover the top of the pudding with plastic wrap (make sure it touches the surface) and poke 5 holes in the plastic with a toothpick. Let cool for 30 minutes at room temperature, then refrigerate for an additional 2 hours.
3. Prepare the Cheesecake:
Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese on medium-high speed until light and fluffy (about 3 minutes), scraping down the bowl as needed.
Add Sugar: Gradually add the sugar and continue beating until combined.
Incorporate Cream and Vanilla: Add 2 tbsp of heavy whipping cream and vanilla extract, beating until the mixture is smooth and creamy. Pour the cheesecake filling into the chilled crust, cover, and refrigerate for 2 hours.
4. Prepare the Whipped Cream Topping:
Chill Tools: Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Whip Cream: Pour 2 cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until bubbly and starting to thicken.
Add Sugar: Gradually add the powdered sugar and continue beating until stiff peaks form.
5. Assembly:
Slice Bananas: Slice the bananas into 1/4-inch thick slices and layer them on top of the chilled cheesecake.
Spread Pudding: Carefully spread the chilled pudding over the bananas using an offset spatula.
Top with Whipped Cream: Spread the whipped cream over the pudding, reserving 1.5 cups to pipe along the border.
Garnish: Sprinkle the top with crushed vanilla wafers and banana chips if desired.
Chill Again: Refrigerate for an additional 2 to 4 hours to allow the cheesecake to set properly.
6. Serve:
Slice and serve chilled. Enjoy this delightful No Bake Banana Cream Pudding Cheesecake!
Tips:
For added flavor, you can sprinkle some lemon juice on the banana slices to prevent browning.
Make sure the cream cheese is softened for easy mixing and a smooth texture.
This no-bake cheesecake is a crowd-pleaser and perfect for warm weather gatherings!
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