Dairy and Gluten Free Banana Pudding Cheesecake

Is there anything more classic for the summer than banana pudding? This southern favorite gets a luxurious twist with Dairy and Gluten Free Banana Pudding Cheesecake.

This creamy and silky-smooth cheesecake will have you and your family fighting over the last crumb. Combining the classic flavors of cheesecake with the nostalgic flavors of banana pudding, this is sure to become a favorite.

Simply Irresistible

There is something about cheesecake that is irresistibly decadent. Dairy and Gluten Free Banana Pudding Cheesecake gives you all of the sumptuous flavor and texture but in a dessert everyone can enjoy.

When I make anything, I always want it to be the best. Not just the best for being Dairy Free and Gluten Free, but the best bite people have had. Especially when it comes to desserts, they should be enjoyed by everyone, not just a few such as The Best Dairy Free and Gluten Free Cheesecake.

The magic of this cheesecake begins with the crust. Gluten Free vanilla wafers and walnuts bring that classic banana pudding flavor.

The cheesecake itself packs banana flavor in every bite. In addition, it gets a one two punch of vanilla from both vanilla extract, and vanilla bean paste. Brown sugar gives a slight caramel back note while Dairy Free cream cheese and sour cream give that luscious tang.

The top of this cheesecake makes it almost too pretty to slice into. Almost. Fresh bananas are thinly sliced, topped with raw sugar, and then brûléed with a kitchen torch.

How to Make Dairy and Gluten Free Banana Pudding Cheesecake

This decadent confection can be broken down into three easy steps. First the crust, second the filling, and finally the banana topping make up this beautiful cheesecake.

How to Measure Bananas

We’ve all made banana bread or seen recipes that call for half a cup or a cup of bananas. But how much do you actually need when it comes to measuring bananas themselves? When it comes to measuring bananas, a recipe can state whether it’s chopped, or mashed, as in most banana bread recipes. However, they both measure slightly differently! Keep in mind that when adding bananas to a recipe more banana doesn’t equal more flavor. Instead, it could leave you with a dense or mushy finished product. Instead, you want to use the ripest bananas possible for the most intense banana flavor. 

Here is an easy guide to use the next time you need to measure out fresh banana for a recipe. 

• 1/2 banana: 1/3 cup chopped | 1/4 cup mashed
• 1 banana: 2/3 cup chopped | 1/2 cup mashed
• 1-1/2 bananas: 1 cup chopped | 3/4 cup mashed
• 2 bananas: 1-1/3 cups chopped | 1 cup mashed
• 3 bananas: 2 cups chopped | 1-1/2 cups mashed
• 4 bananas: 2-2/3 cups chopped | 2 cups mashed

Top Tips for Dairy and Gluten Free Banana Pudding Cheesecake

• Always make sure your Dairy Free cream cheese is at room temperature before mixing. This will give you a lump free creamy texture.
• The better quality the vanilla extract, the more intense the vanilla flavor will be.
• Let your mixer do the work for making this cheesecake. You want the batter to be super creamy and smooth.
• Finally, when you are baking your cheesecake, make sure you do not open the oven door. This will prevent your cheesecake from falling.

Dairy and Gluten Free Cheesecake

The flavors of the classic southern dessert get combined with a creamy and luscious cheesecake so good you won't believe it's Dairy Free.

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Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Chilling Time: 6 hours hours

Servings: 8

Equipment

• 1 mixing bowl/mixer
• 1 9" round or 9×9 springform pan
• 1 kitchen torch

Ingredients

Vanilla Wafer Crust

• 6.3 oz Gluten Free vanilla wafers
• 5 tbsp Dairy Free butter, melted
• 1/2 cup walnuts

Banana Pudding Cheesecake Filling

• 16 oz Dairy Free cream cheese, room temp
• 12 oz Dairy Free sour cream
• 1 egg
• 2 egg yolks
• 1 1/2 cups banana, approximately 2 bananas
• 1 cup sugar
• 1/4 cup brown sugar
• 3 tbsp vanilla extract
• 1 tsp vanilla paste

Topping

• 2 bananas, thinly sliced
• 1/2 cup raw sugar, can substitute with regular sugar

Instructions

Vanilla Wafer Crust

• Add your Gluten Free vanilla wafers and walnuts to a blender. Pulse until they form a fine sand.
• Pour the crumbs into a bowl. Drizzle in the melted butter and stir to combine. It should be like wet sand.
• Spray a 9×9 springform pan or 9" round springform pan with nonstick baking spray.
• Pour the crumbs into the prepared springform pan. Press down until they are even. You can use the bottom of a measuring cup for this.
• Allow the crust to refrigerate while you prepare the filling.

Banana Pudding Cheesecake Filling

• Preheat oven to 325.
• Add you eggs, sugars, bananas, and vanilla paste to a mixing bowl and mix on high for 5 minutes. It should be light and airy.
• Add the cream cheese and mix for another 3 minutes until it is fully incorporated.
• Add the remaining ingredients and mix for an additional 3 minutes. It should be super creamy.
• Pour the cheesecake batter into the chilled crust.
• Bake for 45 minutes. Do not open the oven during this time.
• Allow the cheesecake to cool for an hour, and then let it refrigerate for at least 4 hours before adding your banana topping.

Topping

• Place the bananas on top of the cooled cheesecake.
• Sprinkle the raw sugar over the top.
• Use a kitchen torch to caramelize the bananas.
• Enjoy!

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