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Indulge in the heavenly flavors of a Keto Banana Pudding Cheesecake—creamy, sugar-free, and low-carb. This irresistible dessert combines the best of cheesecake and banana pudding, satisfying your sweet tooth while keeping you on track with your keto lifestyle. Perfect for the whole family to enjoy, this decadent treat will leave you craving more.
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Today, I have an absolute treat for you that combines two beloved classics into one mouthwatering creation: Keto Banana Pudding Cheesecake. Are you ready to embark on a delightful journey that will satisfy your sweet cravings without derailing your healthy lifestyle? Buckle up, because this recipe is a game-changer!
I'll let you in on a little secret behind this recipe—I adore cheesecake. There's something about the creamy texture and rich flavors that make it a dessert champion in my book. But I wanted to create something that would not only please my own taste buds but also be a hit with my entire family, from my hubby to my adorable grandkids. And that's when the idea struck me—why not incorporate the flavors of the Southern-style banana pudding my kids used to love?
To make this dreamy keto-friendly dessert, I took a humble plain ol' cheesecake and catapulted it into OMG fabulous territory. The secret lies in using keto vanilla wafers and sugar-free banana pudding. These clever substitutes ensure that you get all the wonderful flavors of traditional banana pudding, without compromising your health goals. Trust me, it's a win-win situation!
Now, let me share a little something for those who fear the dreaded crack in baked cheesecakes. I used to be a non-bake cheesecake queen, avoiding the oven like the plague when it came to making cheesecakes. But with this recipe and the way I bake it, I can darn near guarantee you won't get a crack. However, even if a crack does happen to sneak its way in, fear not! This cheesecake is topped with a luscious banana whipped cream that will beautifully conceal any imperfections.
But enough chatter—let's dive into the tantalizing details of this recipe. First, we'll create a delectable crust using keto vanilla wafers, crushed to perfection. This low-carb twist adds a delightful crunch and sets the stage for the creamy indulgence that awaits. Next, we'll prepare the creamy filling, a velvety blend of cream cheese, sugar-free banana pudding mix, and a few other magic ingredients. This heavenly mixture is poured over the crust and baked to creamy perfection.
After allowing the cheesecake to cool, it's time to elevate it with a sensational finishing touch—scrumptious banana whipped cream. Envision a luscious blend of whipped cream infused with the delightful essence of ripe bananas. Gently spread this exquisite concoction across the top of the cheesecake, creating a velvety layer of banana-infused goodness. To enhance the experience further, generously sprinkle crumbled sugar-free vanilla wafers over the cream, adding a touch of buttery sweetness to each bite. The combination of creamy cheesecake, a delectable banana cream topping, and crunchy wafer crumbles will transport your taste buds to pure dessert ecstasy. Get ready to indulge in a heavenly symphony of flavors that will have you savoring every mouthwatering moment.
I recently made this Keto Banana Pudding Cheesecake for my family, and the reactions were priceless. My granddaughter took one bite and immediately asked if she could have seconds. The rest of the crew, from my husband to the little ones, couldn't get enough of it. In fact, my granddaughter loved it so much that I ended up sending half of the cheesecake home with her!
So, whether you're a keto enthusiast, a dessert lover looking to satisfy a sweet tooth without the guilt, or simply someone seeking a crowd-pleasing treat, this Keto Banana Pudding Cheesecake is the answer to your cravings. It's a delightful fusion of flavors that will transport you to dessert heaven with every creamy, decadent bite.
Don't wait another moment to experience the joy of this indulgent yet guilt-free dessert. Grab your mixing bowls, channel your inner pastry chef, and get ready to create a masterpiece that will wow your taste buds and impress your loved ones. Trust me, this Keto Banana Pudding Cheesecake is a true showstopper that deserves a place in your recipe repertoire
🥘Keto Banana Pudding Cheesecake Ingredients
These are the ingredients necessary to make Keto Banana Pudding Cheesecake.
- Keto Vanilla Wafers - I grab these because it makes this so much easier to make.
- Sugar-Free Banana Pudding Mix - there are keto banana pudding mixes but you can also use the Jello version if you can't find a keto one.
- Besti Monk Fruit & Allulose Powdered Sweetener - This is my go-to sweetener for most of my recipes.
- Keto Honey - I use this honey is a ton of my recipes!
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Banana Pudding Cheesecake Instructions
This is a basic breakdown of the steps involved in making Keto Banana Pudding Cheesecake. You will find the full directions in the recipe card at the bottom of the post.
Place the sugar-free vanilla wafers in the bowl of a food processor. Pulse until the cookies are a fine crumb, about 1 minute.
Transfer the crust mixture to the springform pan and press it into an even layer on the bottom and slightly up the sides.
Pour the cheesecake mixture into the crust, smoothing the top with a rubber spatula.
Place the springform pan into a large baking pan or a roasting pan with tall sides then add hot water to the baking pan until it's 1" deep.
Hint: For an extra burst of flavor, consider adding a drizzle of sugar-free caramel sauce over each slice of the Keto Banana Pudding Cheesecake. It will take the indulgence to a whole new level!
- Keto Vanilla Wafers - instead of the store bought vanilla wafers you can make them homemade or you can use almond flour with a bit of vanilla extract.
- Sweetener - I have only tested this recipe with the Besti Monk Fruit & Allulose Powdered Sweetener. If you use a different sweetener please note that the amounts might be different.
- Keto Honey - the keto honey can be replaced with a sugar-free syrup or liquid sweetener of your choice.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Chocolate Lover's Delight - Add 1/4 cup of unsweetened cocoa powder to the cheesecake filling for a rich chocolate twist. Top it with sugar-free chocolate whipped cream and sprinkle with grated dark chocolate.
- Nutty Caramel Crunch - Mix in 1/2 cup of chopped nuts, such as pecans or walnuts, to the crust for added crunch and flavor. Drizzle with sugar-free caramel sauce and sprinkle with toasted nuts on top.
- Pumpkin Spice Twist - Incorporate 1/2 cup of pumpkin puree and a teaspoon of pumpkin pie spice into the cheesecake filling. Sprinkle with crushed sugar-free gingersnap cookies and serve with a dollop of whipped cream and a sprinkle of cinnamon.
This is the equipment you will need to make Keto Banana Pudding Cheesecake.
When stored properly in the refrigerator, the Keto Banana Pudding Cheesecake can last for about 4 to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing any odors from the fridge. The cheesecake will maintain its best texture and flavor within the first few days. After that, it may start to lose some of its freshness.
If you need it to last longer, you can also freeze individual slices of the cheesecake for up to 2-3 months. Just ensure to wrap them tightly in plastic wrap and place them in a freezer-safe container before freezing. Thaw the slices in the refrigerator overnight before enjoying them.
To ensure a smooth and crack-free cheesecake, make sure all the ingredients, especially the cream cheese, are at room temperature before mixing. This allows for better incorporation and prevents lumps in the batter, resulting in a velvety texture.
FAQ about Keto Banana Pudding Cheesecake
Yes, you can omit the crust if you prefer a crustless version of the cheesecake. Simply skip the crust preparation step and proceed with making the filling. You will lose that traditional southern banana pudding flavor but the result will be a delicious, creamy banana cheesecake.
Yes, you can make a dairy-free version of the Keto Banana Pudding Cheesecake by using dairy-free cream cheese, coconut cream, and plant-based alternatives for sour cream and heavy whipping cream. Adjust the quantities and consistency as needed for the best results.
Yes, you can freeze this cheesecake for longer storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw the slices in the refrigerator overnight before consuming. However, note that the texture and consistency may slightly change after freezing and thawing.
To minimize the chances of the cheesecake cracking, it's important not to overbeat the batter and to ensure all the ingredients are at room temperature before mixing. Additionally, baking the cheesecake in a water bath helps to maintain a more even and gentle heat distribution, reducing the likelihood of cracks.
Looking for other recipes like this? Try these keto dessert recipes:
- Keto No-Bake Lemon Cheesecake
- Keto Cheesecake Fluff
- Keto Lemon Cake with Blackberry Frosting
- Keto Strawberry Shortcakes
- Keto Banana Pudding
- Keto Death by Chocolate Cheesecake
Keto Banana Pudding Cheesecake
For the crust
For the cheesecake
- 32 ounces (4 blocks) cream cheese softened to room temperature
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 3/4 cup sour cream room temperature
- 1/2 cup heavy whipping cream room temperature
- 2 tsp real vanilla extract
- 1/4 cup instant sugar-free banana pudding mix
- 1 tbsp Wholesome Yum Coconut Flour
- 4 large eggs room temperature
For the crust
- Preheat the oven to 350 degrees F.
- Cut a circle of parchment paper to cover the bottom of a 9" springform pan and spray the pan with coconut oil.
- Wrap the pan with foil to prevent water from seeping into the pan.
- Place the sugar-free vanilla wafers in the bowl of a food processor. Pulse until the cookies are a fine crumb, about 1 minute.
- Add the keto honey and salt to the crumbs and pulse to combine.
- With the food processor on low speed, slowly add the melted butter, pulsing just until the mixture resembles wet sand.
- Transfer the crust mixture to the springform pan and press it into an even layer on the bottom and slightly up the sides.
- Bake the crust for 10 minutes.
- Set it aside to cool and prepare the filling.
For the cheesecake
- Place the cream cheese and granulated sugar in the bowl of a stand mixer. Beat on medium-low speed until light and fluffy, about 1 minute.
- Add the sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix to combine, scraping down the sides of the bowl as needed.
- Add the banana pudding mix and coconut flour. Mix to combine.
- With the mixer on low speed, add the eggs one at a time. As soon as the last egg is incorporated, stop mixing. Do NOT overbeat.
- Pour the cheesecake mixture into the crust, smoothing the top with a rubber spatula, and then place the springform pan into a large baking pan or a roasting pan with tall sides.
- Add hot water to the baking pan until it's 1" deep.
- Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken (cheesecake will continue to cook in the warm oven)
- Turn off the oven and crack open the oven door, prop it open with a wooden spoon if you need to make sure it won't close. Allow the cheesecake to sit in the warm oven for 1 hour.
- Remove the pan from the water bath and place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.
For the garnish
- Add the heavy cream, powdered sweetener, and remaining sugar-free banana pudding mix to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form, about 2 minutes.
- Gently run a knife around the perimeter of the cheesecake, then release the sides of the springform pan. Transfer the cheesecake to a serving platter.
- Spread the whipped cream on top of the cheesecake then sprinkle with the crushed sugar-free vanilla wafers
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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