Print

Keto Banana Pudding Cheesecake Recipe

Print Recipe

★★★★★

4.2 from 63 reviews

This Keto Banana Pudding Cheesecake is a luscious, low-carb dessert that combines the creamy richness of cheesecake with the delightful flavors of banana pudding and vanilla wafers. Perfectly sweetened with monk fruit and allulose sweeteners, it offers a sugar-free, gluten-free treat for those following a keto lifestyle. The crust is a crunchy blend of keto vanilla wafers and buttery goodness, while the filling is smooth, fluffy, and infused with real vanilla and banana pudding powder. Finished with a whipped cream topping and wafer garnish, this decadent cheesecake is ideal for special occasions or an indulgent keto-friendly dessert.

Ingredients

Scale

Crust

  • 5 (2.5-ounce packages) Keto Vanilla Wafers (+ 12 extra cookies for decoration)
  • 2 tbsp keto honey
  • 1/2 tsp pink salt
  • 6 tbsp unsalted butter (melted)

Cheesecake Filling

  • 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)

Whipped Cream Topping and Garnish

  • 1 cup heavy whipping cream (cold)
  • 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
  • 2 tbsp instant sugar-free banana pudding mix
  • 12 Keto Vanilla Wafers (crushed)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan and spray the pan with coconut oil. Wrap the pan with foil to prevent water from seeping in later during the water bath baking.
  2. Make crust crumbs: Place the sugar-free vanilla wafers in a food processor bowl and pulse until finely ground into crumbs, about 1 minute. Add the keto honey and pink salt, pulsing to combine thoroughly.
  3. Add butter: While the food processor is on low speed, slowly pour in the melted butter, pulsing just until the mixture resembles wet sand. Avoid over-processing.
  4. Form and bake crust: Transfer the crumb mixture into the prepared springform pan, pressing evenly across the bottom and slightly up the sides. Bake for 10 minutes, then set aside to cool while preparing the filling.
  5. Prepare cheesecake filling: In a stand mixer bowl, beat the softened cream cheese and powdered sweetener on medium-low speed until light and fluffy, about 1 minute. Add sour cream, room temperature heavy whipping cream, and vanilla extract. Mix to combine, scraping down sides as needed.
  6. Add dry ingredients: Mix in the instant sugar-free banana pudding mix and coconut flour until fully incorporated.
  7. Incorporate eggs: With the mixer on low speed, add eggs one at a time, mixing just until each is incorporated. Stop mixing as soon as the last egg is added to prevent overbeating.
  8. Prepare for water bath baking: Pour the cheesecake filling into the crust and smooth the top with a spatula. Place the springform pan inside a large baking pan or roasting pan with tall sides. Pour hot water into the outer pan until it reaches about 1 inch deep around the springform pan.
  9. Bake cheesecake: Bake for 55-60 minutes, or until the center jiggles slightly when shaken. Then turn off the oven and crack the oven door open, propping it with a wooden spoon to keep it ajar.
  10. Rest cheesecake in oven: Let the cheesecake sit in the warm oven for 1 hour to continue gentle cooking and prevent cracking.
  11. Chill cheesecake: Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight, to fully set.
  12. Make whipped topping: Using a whisk attachment on your stand mixer, beat the cold heavy cream, powdered sweetener, and remaining sugar-free banana pudding mix on medium speed until stiff peaks form, about 2 minutes.
  13. Unmold and garnish: Run a knife around the cheesecake edges to loosen it, then remove the springform sides. Spread the whipped cream evenly over the top and sprinkle with the crushed keto vanilla wafers for decoration.

Notes

  • Use room temperature ingredients when mixing the cheesecake filling for smooth texture and even mixing.
  • Wrapping the springform pan with foil during the water bath baking prevents water from leaking into the cheesecake.
  • Do not overbeat eggs into the batter to avoid cracks and a dense texture.
  • Letting the cheesecake rest in the warm oven after baking helps set it gently and reduce cracking.
  • The chilling time is important for the cheesecake to firm up properly—try to chill it overnight if possible.
  • This cheesecake is best served chilled and should be stored in the refrigerator.
  • For garnishing, use additional crushed keto vanilla wafers or fresh keto-friendly toppings, such as sliced nuts or berries, if desired.

Keywords: keto cheesecake, banana pudding cheesecake, sugar-free cheesecake, low-carb dessert, keto dessert, sugar-free banana pudding, keto vanilla wafers, low-carb cheesecake recipe

Find it online: https://foodiecara.com/keto-banana-pudding-cheesecake-recipe/