New York Style Banana Pudding Cheesecake – No-Bake Recipe

this RECIPE

A decadent, no-bake cheesecake that brings together the rich flavors of banana pudding, peanut butter, and caramel on a buttery graham cracker crust. This creamy, dreamy dessert is a perfect blend of indulgence and nostalgia, inspired by New York-style cheesecakes but with a Southern twist!

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup granulated sugar

For the Peanut Butter Layer

• 1 cup creamy peanut butter
• ½ cup powdered sugar
• ¼ cup heavy cream

For the Banana Mousse

• 3 ripe bananas, mashed
• ½ cup heavy cream
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Caramel Layer

• 1 cup caramel sauce

For the Topping

• 2 bananas, sliced
• ¼ cup chopped peanuts
• Extra caramel sauce for drizzling

Instructions

Prepare the Crust

1️⃣ In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
2️⃣ Press the mixture into the bottom of a springform pan to form the crust. Chill for 20 minutes.

Make the Peanut Butter Layer

3️⃣ In a bowl, mix peanut butter, powdered sugar, and heavy cream until smooth.
4️⃣ Spread the peanut butter mixture over the chilled crust and return to the fridge.

Prepare the Banana Mousse

5️⃣ Mash the bananas until smooth. In a separate bowl, whip heavy cream with sugar and vanilla extract until fluffy.
6️⃣ Gently fold the whipped cream into the mashed bananas, then spread this layer over the peanut butter layer. Chill for 30 minutes.

Add the Caramel Layer

7️⃣ Pour caramel sauce evenly over the banana mousse layer. Chill for at least 4 hours or overnight for best results.

Garnish & Serve

8️⃣ Before serving, top with sliced bananas, chopped peanuts, and an extra drizzle of caramel.
9️⃣ Slice, serve, and enjoy this rich and creamy no-bake cheesecake!

Helpful Tips New York Style Banana Pudding Cheesecake

• For a Crunchier Crust: If you prefer a firmer base, bake the graham cracker crust at 350°F (175°C) for 8 minutes, then let it cool completely before adding layers.
• Prevent Bananas from Browning: Lightly brush banana slices with lemon juice or toss them in a little pineapple juice to keep them fresh and vibrant.
• Make It Even Creamier: Use mascarpone cheese instead of peanut butter for a silkier texture.
• For a Sturdier Mousse: If you want a firmer banana mousse, add 1 teaspoon of unflavored gelatin (dissolved in warm water) before folding in the whipped cream.
• Chilling is Key: Let the cheesecake chill overnight for the best texture and flavor.
• Easy Caramel Drizzle: If your caramel sauce is too thick, microwave it for 10-15 seconds or stir in a teaspoon of heavy cream to thin it out.
• Nut-Free Option: Swap peanut butter for cookie butter or Nutella for a different flavor profile.
• For Perfect Slices: Run a sharp knife under hot water, wipe it dry, and slice the cheesecake cleanly without dragging layers.
• Enhance the Flavor: Add a pinch of cinnamon or nutmeg to the crust for extra warmth and depth.

Conservation and Storage

Refrigeration

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Let the cheesecake cool to room temperature before covering to prevent condensation.

Freezing

• Unfinished cheesecake: Freeze the unassembled cheesecake layers (without bananas and caramel) for up to 2 months.
  • Wrap each layer tightly in plastic wrap and foil before freezing.
  • Thaw overnight in the fridge before assembling and adding fresh toppings.
• Fully assembled cheesecake: It’s best to freeze without the banana slices and caramel topping to maintain their texture.
  • Freeze the cheesecake for up to 2 months and add fresh toppings when ready to serve.

Thawing

• Always thaw frozen cheesecake in the fridge overnight to maintain texture.
• For the best taste and texture, add fresh bananas and caramel drizzle right before serving.

Substitutions and Variations

• Crust Options: Swap graham crackers for vanilla wafers, Biscoff cookies, or Oreos.
• Nut-Free Version: Use cookie butter instead of peanut butter, or skip the nut layer altogether.
• Dairy-Free Option: Substitute with coconut cream and dairy-free caramel.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Extra Chocolate Flavor: Drizzle with melted chocolate for a banana-chocolate-caramel twist.

Storage Instructions New York Style Banana Pudding Cheesecake

Refrigerator Storage

• Store the cheesecake in an airtight container or tightly cover it with plastic wrap to keep it fresh.
• It will stay fresh in the fridge for up to 5 days.
• If possible, store it without the banana topping and add fresh slices just before serving to prevent browning.

Freezer Storage

• Whole Cheesecake: Wrap tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months.
• Individual Slices: Wrap each slice in plastic wrap, then place them in a zip-top bag or airtight container for easy grab-and-go portions.

Thawing Instructions

• Overnight Method: Place the cheesecake in the fridge overnight for a slow and even thaw.
• Quick Thaw: Let individual slices sit at room temperature for 15-20 minutes before serving.

Best Practices for Freshness

• If freezing, add fresh banana slices and caramel drizzle after thawing to keep the best texture.
• For extra freshness, place a paper towel inside the container before sealing to absorb excess moisture.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when chilled overnight, making it a perfect make-ahead dessert for parties and gatherings. Just wait to add the banana slices and caramel drizzle until right before serving.

How do I prevent the bananas from turning brown?

To keep banana slices fresh, lightly brush them with lemon juice or pineapple juice before placing them on top. This helps slow oxidation and keeps them looking fresh.

Can I bake this cheesecake instead of making it no-bake?

No need! This recipe is designed to be a no-bake dessert, keeping it light and creamy. However, if you prefer a firmer cheesecake, you can add 1 teaspoon of gelatin to the banana mousse for extra stability.

What’s the best peanut butter to use?

Use creamy peanut butter for a smooth, rich texture. Avoid natural peanut butter, as its oil separation can affect the consistency of the layer.

Can I use homemade caramel sauce instead of store-bought?

Absolutely! Homemade caramel sauce will add an extra rich and buttery flavor. Just make sure it’s cooled to room temperature before pouring over the cheesecake.

Can I make this cheesecake nut-free?

Yes! Simply skip the peanut butter layer or replace it with cookie butter, Nutella, or extra banana mousse.

How long does this cheesecake last in the fridge?

It stays fresh for up to 5 days when stored properly in an airtight container.

Can I freeze this cheesecake?

Yes! For best results, freeze without the banana slices and caramel topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

What can I use instead of graham crackers for the crust?

Try using vanilla wafers, Biscoff cookies, Oreos, or digestive biscuits for a different flavor twist!

Conclusion New York Style Banana Pudding Cheesecake

This New York Style Banana Pudding Cheesecake is the ultimate no-bake dessert, combining creamy peanut butter, fluffy banana mousse, and luscious caramel on a buttery graham cracker crust. Whether you’re making it for a party, holiday, or just a weekend treat, it’s guaranteed to impress!

???? Now, go grab those bananas and start making magic! ????

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