Oh, this recipe brings back such happy memories! My grandma used to make the most incredible banana pudding, and while it wasn’t exactly “keto,” the pure joy of that creamy, dreamy dessert stuck with me. Fast forward to today, and I’ve found a way to capture all that comfort and deliciousness in a low-carb friendly treat. This Keto Banana Pudding Cheesecake is my love letter to those classic flavors, reimagined for a healthier lifestyle. It’s truly a slice of heaven!
Why You’ll Love This Keto Banana Pudding Cheesecake
- It’s super creamy and smooth, just like a classic cheesecake should be.
- The banana flavor is spot on, but without all the added sugar.
- You get that lovely crunch from the vanilla wafer crust and topping.
- It’s a showstopper dessert that’s surprisingly easy to make for any occasion.
Ingredients You’ll Need
- Keto Vanilla Wafers: These are crucial for that classic banana pudding flavor and texture in the crust and garnish. Look for sugar-free options!
- Keto Honey: This helps bind the crust together and adds a touch of sweetness without the carbs.
- Besti Monk Fruit and Allulose Powdered Sweetener: This is my go-to for a perfect sugar-free sweetness in the cheesecake and whipped topping. It measures like sugar and has no aftertaste.
- Instant Sugar-Free Banana Pudding Mix: This is the secret ingredient for that authentic banana pudding flavor without any actual bananas.
- Wholesome Yum Coconut Flour: Just a tiny bit helps give the cheesecake a lovely texture and prevents cracking.
- Heavy Whipping Cream: Used in the cheesecake filling and for the fluffy whipped topping. Make sure it’s cold for the topping!
How to Make Keto Banana Pudding Cheesecake Step by Step
First things first, get your oven preheated to 350°F. While that warms up, let’s get our springform pan ready. You’ll want to cut out a parchment paper circle for the bottom and give the pan a good spray with coconut oil. Then, a little trick I always use: wrap the outside of the pan with foil. This is your secret weapon for the water bath, keeping any moisture from sneaking into your crust.
Now, for the crust! Pop your keto vanilla wafers into a food processor and pulse them until they’re fine crumbs. This takes about a minute. Next, add your keto honey and salt, pulsing again to mix. With the processor running on low, slowly drizzle in the melted butter. Stop as soon as it looks like wet sand – you don’t want to overmix. Press this mixture firmly into your prepared pan, creating an even layer on the bottom and slightly up the sides. Bake it for just 10 minutes, then set it aside to cool while we make the magic happen with the filling.
For the cheesecake filling, grab your softened cream cheese and powdered sweetener. Beat them together on medium-low speed until they’re light and fluffy, about a minute. This is where the magic starts! Add in the room temperature sour cream, heavy cream, and vanilla, mixing until everything is just combined. Don’t forget to scrape down the sides of the bowl! Next, stir in the banana pudding mix and coconut flour. Finally, with your mixer on low, add the eggs one at a time. The moment the last egg is incorporated, stop mixing! Overbeating at this stage can lead to cracks. Pour your beautiful cheesecake batter into the cooled crust, smooth the top, and place the springform pan into a larger baking pan. Pour hot water into the larger pan until it’s about 1 inch deep around the cheesecake. Bake for 55-60 minutes, or until the center barely jiggles. Turn off the oven, crack the door (a wooden spoon works wonders here!), and let it hang out in the warm oven for an hour. This slow cool-down helps prevent cracks. After that, remove it from the water bath and chill it in the fridge for at least 6 hours, but overnight is best!
My Top Tips for Success
- I always make sure my cream cheese, sour cream, and eggs are at room temperature. It makes for a much smoother, lump-free batter.
- Don’t skip the water bath! Trust me on this one, it helps the cheesecake bake evenly and prevents those dreaded cracks.
- When adding the eggs, mix just until combined. Overmixing incorporates too much air, which can also lead to cracks.
- For the best results, chill your cheesecake overnight. It really firms up and makes for perfect slices.
- Use a springform pan for easy removal. It’s truly a game-changer for cheesecakes!
Common Mistakes to Avoid
- Overmixing the batter: This can incorporate too much air, causing the cheesecake to puff up and then crack as it cools. Mix just until ingredients are combined.
- Not using room temperature ingredients: Cold ingredients won’t emulsify properly, leading to a lumpy batter. Always soften your cream cheese, sour cream, and eggs.
- Skipping the water bath: The water bath creates a moist environment, preventing the cheesecake from drying out and cracking. It’s worth the extra step!
- Opening the oven door too soon: Resist the urge! Let the cheesecake cool slowly in the oven with the door ajar to prevent sudden temperature changes that cause cracks.
- Not chilling long enough: A cheesecake needs ample time to set. If you cut it too soon, it might be too soft.
How to Store Keto Banana Pudding Cheesecake
- Refrigerator: Cover loosely with plastic wrap and store for up to 5 days.
- Freezer (whole): Wrap the cheesecake (without garnish) tightly in plastic wrap, then in foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.
- Freezer (slices): Place individual slices on a baking sheet to freeze solid, then wrap each slice tightly in plastic wrap and foil. Store for up to 1 month.
Frequently Asked Questions
What is the best way to prevent cracks in cheesecake?
The best way to prevent cracks is to use room temperature ingredients, avoid overmixing, bake in a water bath, and allow the cheesecake to cool slowly in the oven with the door ajar. Chilling it thoroughly also helps it set beautifully.
Can I make this cheesecake ahead of time?
Yes, absolutely! This Keto Banana Pudding Cheesecake is perfect for making ahead. It needs at least 6 hours to chill, but I always recommend making it the day before you plan to serve it for the best texture.
What if I can’t find sugar-free banana pudding mix?
While the sugar-free banana pudding mix is key for that specific flavor, if you absolutely can’t find it, you could try a different sugar-free pudding flavor like vanilla. The banana flavor will be less pronounced, of course.
Can I use a different sweetener?
I highly recommend Besti Monk Fruit and Allulose Powdered Sweetener for this recipe because it bakes so well and has no aftertaste. Other granulated erythritol-based sweeteners might work, but you may need to adjust the amount to taste and be aware of potential cooling sensations.
I hope this Keto Banana Pudding Cheesecake brings as much joy to your kitchen as it does to mine! It’s such a comforting and delicious treat, perfect for any occasion. Give it a try, and let me know how it turns out in the comments below!
PrintKeto Banana Pudding Cheesecake
A creamy, dreamy low-carb cheesecake featuring the nostalgic flavors of banana pudding, complete with a vanilla wafer crust and whipped topping.
- Prep Time: 30
- Cook Time: 70
- Total Time: 480
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
- 5 (2.5-ounce packages) Keto Vanilla Wafers + 12 (or more) cookies for decoration
- 2 tbsp keto honey
- 1/2 tsp pink salt
- 6 tbsp unsalted butter melted
- 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
- 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
- Preheat the oven to 350 degrees F.
- Cut a circle of parchment paper to cover the bottom of a 9-inch springform pan.
- Spray the springform pan with coconut oil.
- Wrap the springform 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 the wafers until they are a fine crumb, about 1 minute.
- Add the keto honey to the crumbs.
- Add the pink salt to the crumbs.
- Pulse to combine the honey and salt with the crumbs.
- With the food processor on low speed, slowly add the melted butter.
- Pulse just until the mixture resembles wet sand.
- Transfer the crust mixture to the springform pan.
- Press the crust mixture into an even layer on the bottom of the pan.
- Press the crust mixture slightly up the sides of the pan.
- Bake the crust for 10 minutes.
- Set the crust aside to cool.
- Place the softened cream cheese in the bowl of a stand mixer.
- Add the powdered sweetener to the cream cheese.
- Beat on medium-low speed until light and fluffy, about 1 minute.
- Add the room temperature sour cream to the cream cheese mixture.
- Add the room temperature heavy cream to the cream cheese mixture.
- Add the vanilla extract to the cream cheese mixture.
- Mix to combine, scraping down the sides of the bowl as needed.
- Add the banana pudding mix to the cream cheese mixture.
- Add the coconut flour to the cream cheese mixture.
- Mix to combine the pudding mix and coconut flour.
- With the mixer on low speed, add the eggs one at a time.
- Stop mixing as soon as the last egg is incorporated. Do NOT overbeat.
- Pour the cheesecake mixture into the cooled crust.
- Smooth the top of the cheesecake with a rubber spatula.
- 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 inch deep.
- Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken.
- Turn off the oven.
- Crack open the oven door.
- Allow the cheesecake to sit in the warm oven for 1 hour.
- Remove the pan from the water bath.
- Place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.
- Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Add the powdered sweetener to the cold heavy cream.
- Add the remaining sugar-free banana pudding mix to the cream mixture.
- Beat on medium speed until stiff peaks form, about 2 minutes.
- Gently run a knife around the perimeter of the cheesecake.
- Release the sides of the springform pan.
- Transfer the cheesecake to a serving platter.
- Spread the whipped cream on top of the cheesecake.
- Sprinkle with the crushed sugar-free vanilla wafers.
- Decorate with whole keto vanilla wafers around the edge, if desired.
Notes
Ensure all cold ingredients for the cheesecake filling are at room temperature for a smooth batter.
Do not overmix the cheesecake batter, especially after adding eggs, to prevent cracks.
Baking in a water bath is crucial for even baking and a creamy texture.
Chill the cheesecake overnight for the best firm texture and easy slicing.
