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Keto Banana Pudding Cheesecake

Keto Banana Pudding Cheesecake
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A delightful low-carb cheesecake that perfectly captures the classic flavors of banana pudding, complete with a wafer crust and creamy topping.

Ingredients

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  • 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

  1. Preheat the oven to 350 degrees F (175°C).
  2. Cut a circle of parchment paper to cover the bottom of a 9-inch springform pan.
  3. Spray the pan with coconut oil.
  4. Wrap the pan with foil to prevent water from seeping into the pan.
  5. Place the sugar-free vanilla wafers in the bowl of a food processor.
  6. Pulse until the cookies are a fine crumb, about 1 minute.
  7. Add the keto honey and salt to the crumbs.
  8. Pulse to combine the honey and salt with the crumbs.
  9. With the food processor on low speed, slowly add the melted butter.
  10. Pulse just until the mixture resembles wet sand.
  11. Transfer the crust mixture to the springform pan.
  12. Press the crust mixture into an even layer on the bottom and slightly up the sides of the pan.
  13. Bake the crust for 10 minutes.
  14. Set the baked crust aside to cool.
  15. Place the softened cream cheese and powdered sweetener in the bowl of a stand mixer.
  16. Beat on medium-low speed until light and fluffy, about 1 minute.
  17. Add the sour cream, heavy cream, and vanilla to the cream cheese mixture.
  18. Mix to combine, scraping down the sides of the bowl as needed.
  19. Add the banana pudding mix and coconut flour.
  20. Mix to combine.
  21. With the mixer on low speed, add the eggs one at a time.
  22. Stop mixing as soon as the last egg is incorporated; do NOT overbeat.
  23. Pour the cheesecake mixture into the cooled crust.
  24. Smooth the top with a rubber spatula.
  25. Place the springform pan into a large baking pan or a roasting pan with tall sides.
  26. Add hot water to the baking pan until it's 1 inch deep.
  27. Bake for 55-60 minutes, or until the center just barely jiggles when gently shaken.
  28. Turn off the oven.
  29. Crack open the oven door (prop it open with a wooden spoon if needed).
  30. Allow the cheesecake to sit in the warm oven for 1 hour.
  31. Remove the pan from the water bath.
  32. Place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight.
  33. 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.
  34. Beat on medium speed until stiff peaks form, about 2 minutes.
  35. Gently run a knife around the perimeter of the chilled cheesecake.
  36. Release the sides of the springform pan.
  37. Transfer the cheesecake to a serving platter.
  38. Spread the whipped cream on top of the cheesecake.
  39. 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.

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