Oh, this recipe! There’s something so wonderfully nostalgic about banana pudding, isn’t there? It always takes me back to family gatherings, especially during the holidays. But since going keto, I’ve missed that classic creamy, dreamy dessert so much. That’s why I poured my heart into perfecting this Keto Banana Pudding Cheesecake. It’s truly a labor of love, and it tastes just like the real deal, but without all the sugar. You’re going to adore it!
Why You’ll Love This Keto Banana Pudding Cheesecake
- It’s got that perfect balance of creamy, rich cheesecake and a hint of sweet banana.
- The crust is crunchy and buttery, just like a classic vanilla wafer crust should be.
- It’s surprisingly easy to make, even for cheesecake beginners!
- It’s a fantastic dessert for holidays, potlucks, or just a special treat any day.
Ingredients You’ll Need
- Keto Vanilla Wafers: These are the star of our crust! They give that authentic banana pudding flavor without the carbs. Make sure they’re specifically keto-friendly.
- Keto Honey: A touch of this helps bind the crust together and adds a lovely subtle sweetness.
- Besti Monk Fruit and Allulose Powdered Sweetener: This is my go-to for keto baking. It has no aftertaste and dissolves beautifully, making your cheesecake perfectly smooth.
- Instant Sugar-Free Banana Pudding Mix: This is where we get that fantastic banana flavor for both the cheesecake and the topping, all while keeping it sugar-free.
- Wholesome Yum Coconut Flour: Just a little bit helps give the cheesecake the perfect texture and prevents cracking.
How to Make Keto Banana Pudding Cheesecake Step by Step
First things first, let’s get that oven preheating to 350°F (175°C). Then, grab your 9-inch springform pan. We’re going to cut a circle of parchment paper for the bottom and give the pan a quick spray with coconut oil. This helps with easy release later. Don’t forget to wrap the outside of your pan with foil; this is super important for our water bath to keep any water from seeping into your beautiful cheesecake.
Now, for the crust! Pop your keto vanilla wafers into a food processor and pulse them until they’re fine crumbs. Add the keto honey and salt, then with the processor running on low, slowly drizzle in the melted butter. You want it to look like wet sand. Press this mixture firmly into the bottom and slightly up the sides of your prepped springform pan. Bake it for just 10 minutes, then set it aside to cool while we make the filling. This is where the magic starts!
For the cheesecake filling, grab your softened cream cheese and powdered sweetener. Beat them on medium-low speed until they’re light and fluffy, about a minute. Then, add the sour cream, heavy cream, and vanilla extract, mixing until everything is combined and scraping down the sides of the bowl. Next, stir in the banana pudding mix and coconut flour. Finally, with the mixer on low, add those eggs one at a time. The moment the last egg is mixed in, stop beating! Overmixing eggs can lead to cracks, and we want a perfectly smooth top.
Pour your gorgeous cheesecake mixture into the cooled crust, smoothing the top with a spatula. Place your springform pan into a larger baking pan or roasting pan with tall sides. Carefully add hot water to the larger pan until it’s about 1 inch deep. This water bath is key for a creamy, crack-free cheesecake! Bake for 55-60 minutes, or until the center just barely jiggles. Don’t worry if it looks a little soft; it will continue to set. Turn off the oven, crack the door open (a wooden spoon works great to prop it!), and let it cool in the oven for an hour. After that, it’s straight to the fridge for at least 6 hours, or even better, overnight!
My Top Tips for Success
- I always make sure my cream cheese, sour cream, and eggs are at room temperature. This helps everything combine smoothly without lumps.
- Trust me on this one: don’t skip the water bath! It’s the secret to a perfectly creamy, crack-free cheesecake.
- When adding the eggs, mix just until they’re incorporated. Overmixing introduces too much air, which can cause cracks.
- Allowing the cheesecake to cool slowly in the oven and then chilling it overnight are crucial steps for the best texture and to prevent cracking. Patience is a virtue here!
- For the topping, make sure your heavy cream is super cold before whipping for the best stiff peaks.
Common Mistakes to Avoid
- Overmixing the batter: This incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix only until ingredients are just combined.
- Not using a water bath: Without a water bath, cheesecakes tend to bake too quickly, resulting in a dry texture and often cracks on the surface. The water bath provides a moist, even cooking environment.
- Opening the oven door too soon: Drastic temperature changes can cause the cheesecake to fall and crack. Let it cool slowly in the oven with the door ajar.
- Not chilling long enough: A cheesecake needs ample time to set up completely. If you cut it too soon, it might be too soft and not hold its shape.
- Using cold ingredients: Cold cream cheese or eggs will result in a lumpy batter that won’t bake evenly. Always bring these to room temperature.
How to Store Keto Banana Pudding Cheesecake
- Refrigerator: Cover loosely with plastic wrap and store for up to 5 days.
- Freezer (without topping): Wrap individual slices or the whole cheesecake (without the whipped cream topping) tightly in plastic wrap, then in foil. Store for up to 1 month. Thaw in the refrigerator overnight.
Frequently Asked Questions
What if I don’t have a food processor for the crust?
You can place the keto vanilla wafers in a large zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until they are fine crumbs.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is actually best made a day in advance as it gives it plenty of time to chill and for the flavors to meld beautifully.
My cheesecake cracked, what did I do wrong?
Cracks are usually caused by overmixing, baking at too high a temperature, or cooling too quickly. Make sure all your ingredients are at room temperature, don’t overmix, and always use the water bath and slow cooling method.
Can I use a different type of sweetener?
While Besti Monk Fruit and Allulose Powdered Sweetener is recommended for its texture and taste, you can try other powdered keto sweeteners. Just be aware that results might vary slightly in sweetness and texture.
How do I know when the cheesecake is done baking?
The edges should be set, but the very center (about a 2-3 inch circle) should still have a slight jiggle when you gently shake the pan. It will continue to firm up as it cools.
I hope you give this Keto Banana Pudding Cheesecake a try! It’s become a favorite in my home, and I truly think it captures all the comforting flavors of the original, but in a keto-friendly way. If you make it, please let me know how it turns out in the comments below!
PrintKeto Banana Pudding Cheesecake
A delightful low-carb cheesecake that perfectly captures the classic flavors of banana pudding, complete with a wafer crust and creamy topping.
- Prep Time: 30
- Cook Time: 70
- Total Time: 460
- 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
- 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 (175°C).
- Cut a circle of parchment paper to cover the bottom of a 9-inch springform pan.
- 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.
- 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 and slightly up the sides of the pan.
- Bake the crust for 10 minutes.
- Set the baked crust aside to cool.
- Place the softened cream cheese and powdered sweetener 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.
- Stop mixing as soon as the last egg is incorporated; do NOT overbeat.
- Pour the cheesecake mixture into the cooled crust.
- Smooth the top 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 (prop it open with a wooden spoon if needed).
- 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, 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 chilled 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.
Notes
Always use room temperature cream cheese, sour cream, and eggs for a smooth batter.
Don’t skip the water bath – it’s key for a creamy, crack-free cheesecake.
Chill the cheesecake overnight for the best texture and to allow flavors to fully develop.
Ensure heavy cream is very cold before whipping for stiff peaks.
