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This decadent banana cheesecake pudding combines the creamy tanginess of classic cheesecake with layers of sweet bananas and honey graham crackers. It's a make-ahead dessert that's guaranteed to become your new favorite no-bake crowd-pleaser.
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What makes this recipe special
When I used to be a research and development chef, part of my duties were to feed the company. It could be a challenge coming up with a different breakfast, lunch, and dessert every day for 40 employees, but I loved it.
One of everyone's favorite desserts was a banana pudding that was as easy to make as it was delicious. It's been a while since I made the dessert, so I decided to revisit this recipe, but this time I was making it just for me!
To give the classic pudding an update, I added cheesecake to the mix to transform it into a banana cheesecake pudding. Layers of cheesecake pudding, fresh banana, and graham crackers come together to make one delicious treat!
Ingredients
- Cornstarch: The primary thickening agent in your pudding. Without cornstarch, your dessert would remain liquid rather than set into a spoonable pudding.
- Egg yolks: Help thicken the pudding, adding richness and a silky-smooth texture.
- Cream cheese: The ingredient that transforms your recipe from regular banana pudding to banana cheesecake pudding. It provides that distinctive tangy flavor characteristic of cheesecake while creating a richer mouthfeel.
- Graham crackers: The crackers create distinct layers similar to a classic cheesecake with its graham cracker crust. As they absorb moisture, they transform into cake-like layers similar to an icebox cake.
Substitutions and variations
- Fruit: Experiment with different fruit combinations, such as strawberries, peaches, or a combination of berries. For a plain cheesecake pudding, simply omit the fruit layer altogether.
- Pudding: Try other pudding flavors such as chocolate, strawberry, or Neopolitan pudding.
- Cookies: You can substitute graham crackers with vanilla wafers, digestive biscuits, or shortbread cookies. Any crisp cookie that can soften in the pudding will work well.
- Toppings: Consider adding caramel sauce, chocolate shavings, toasted nuts, toffee bits, or a light dusting of cinnamon for extra flavor and texture.
Recipe
Banana Cheesecake Pudding
Ingredients
- 2 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
- 12 ounces cream cheese softened
- 2 teaspoons vanilla
- 1 cup heavy cream
- ¼ cup powdered sugar
- 20-30 graham crackers
- 5-6 medium bananas sliced
Instructions
- Whisk together whole milk with sugar, cornstarch, and salt. Slowly bring to a simmer over medium heat, stirring frequently.
- Whisk the egg yolks and slowly pour in the milk mixture, whisking constantly. Make sure not to add the milk too fast or the eggs will scramble. Bring the mixture back to the stove and heat until thickened over low heat whisking constantly, about 4-5 minutes.
- Remove from heat and stir in the cream cheese and vanilla until the cream cheese has melted. Transfer to a clean bowl and cover with plastic wrap, letting the plastic wrap directly touch the pudding. Let cool.
- Whip the heavy cream until stiff peaks form. Add the powdered sugar and whip until combined.
- Assemble the pudding. Spread half of the pudding in the bottom of a 9x13-inch baking dish or into individual cups. Lay half of the graham crackers on top in an even layer followed by half of the sliced banana. Spread the remaining pudding followed by the remaining graham crackers and bananas. Finish with whipped cream. Let chill for at least 4 hours or overnight. Before serving, sprinkle crumbled graham crackers on top if desired.
Notes
Step-by-step instructions
Step 1: Cook pudding
What's great about this banana cheesecake pudding parfait is that it's super easy to make, but it looks like you spent hours preparing it. This is also a no-bake dessert, which means no need to turn on the oven on a hot day! All you have to do is make the cheesecake pudding and create the layers.
To make the pudding, whisk together the milk with sugar, cornstarch, and salt in a medium pot. Heat the milk over medium heat until it starts to simmer. Don't boil the milk or it can curdle.
Once the sugar has dissolved, slowly pour the milk into the whisked eggs. The trick behind this method, called "tempering," is to raise the temperature of the eggs slowly enough that it doesn't cook.
When everything is well incorporated, bring the pudding back to the stove and heat until it becomes thick. Finish the pudding by stirring the vanilla and cream cheese and letting it cool completely.
Recipe tip
If your pudding turned out lumpy, it could be because the cornstarch wasn't fully dissolved or because the eggs scrambled. To prevent this:
- Strain the final pudding through a fine-mesh sieve if you notice any lumps
- Whisk the milk mixture thoroughly before heating
- Add the hot milk to the egg yolks very slowly while whisking constantly
Step 2: Assemble pudding
Now it's time to assemble the pudding! If you don't want to make one large tray, you can make individual cups.
Start by spreading half of the pudding on the bottom of the vessel, followed by the graham crackers. Don't worry if the crackers break, since they will be held together by the pudding.
Next, place the sliced banana in an even layer on top. Follow the bananas with more pudding, graham crackers, and a final layer of bananas.
Top with whipped cream and let the banana cheesecake pudding chill for at least four hours.
When you're ready to serve, top with graham cracker crumbs and get ready to wow your guests.
I mean, considering how little work this required, how beautiful are these parfaits? Not to mention the fact that they are so creamy, rich, and just darn addicting. I had to share this dessert with my friends because I couldn't stop eating the whole pan.
One of the best desserts of the summer? Without a doubt (well, alongside this hazelnut chocolate icebox cake and no-bake Greek yogurt cheesecake, of course!)
Make-ahead and storage
- Make-ahead: This dessert is actually better when made a day ahead, as it gives the flavors time to meld and the graham crackers time to soften properly.
- Store: The assembled pudding will keep well for 2-3 days in the refrigerator. After that, the bananas may start to brown, and the texture may change.
Frequently asked questions
Yes, you can use low-fat milk, but the pudding won't be as rich and creamy. For the best texture and flavor, whole milk is recommended. If you do substitute, the pudding may be slightly less thick.
Yes, that's why the recipe recommends at least 4 hours of chilling time. The graham crackers need time to absorb moisture and soften to the right texture, similar to a traditional icebox cake.
This pudding doesn't freeze well due to the dairy content and bananas. The texture will change significantly upon thawing, so refrigeration is the recommended storage method.
More banana dessert recipes
Looking for more banana dessert ideas? Try these:
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