Keto Banana Pudding Cheesecake

The aroma of fresh banana pudding fills the air as you slice into a decadent cheesecake layered with creamy goodness. This Keto Banana Pudding Cheesecake takes just over an hour to prepare, balancing delightful flavors and textures while keeping your carb count low. It works wonders, turning a traditional favorite into a guilt-free treat.

This recipe is perfect for anyone following a keto lifestyle or those simply looking to indulge without the carbs. Serve it at family gatherings or special occasions, and it’s easily made ahead, storing beautifully in the fridge without losing its charm.

Why You’ll Love This Recipe

• The crust made from Keto vanilla wafers is both crunchy and satisfying.
• Cream cheese lends a rich and creamy texture that melts in your mouth.
• It features the delightful flavor of banana without any sugar spikes.
• The whipped topping adds lightness and elegance to every slice.

What You’ll Need

Gather your ingredients for this delicious cheesecake.

For the Crust

• 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

For the Cheesecake

• 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

For the Topping

• 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

Use regular vanilla wafers if not keto-friendly.

Substitutions & Swaps

• Replace keto honey with agave nectar.
• Use Greek yogurt instead of sour cream.
• Substitute heavy cream with coconut cream.
• Regular cream cheese can replace low-carb versions.

How to Make It

Creating this scrumptious cheesecake is easier than you might think.

Make the crust

Preheat your oven to 350°F (175°C). In a bowl, combine the melted butter, crushed Keto vanilla wafers, keto honey, and pink salt. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden, then let cool.

Prepare the cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the powdered sweetener, sour cream, heavy whipping cream, vanilla extract, banana pudding mix, and coconut flour, blending until creamy. Finally, add the eggs one at a time, mixing until fully incorporated.

Bake the cheesecake

Pour the cheesecake filling into the cooled crust. Bake at 325°F (163°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour. Chill in the refrigerator for at least 4 hours or overnight.

Whip the topping

In a mixing bowl, beat the cold heavy whipping cream until soft peaks form. Gradually add in the powdered sweetener and banana pudding mix, whipping until stiff peaks form.

Garnish and serve

Spread the whipped topping over the chilled cheesecake. Decorate with crushed Keto vanilla wafers and any additional cookies you like. Slice and serve!

How to Store It

Fridge: Store for up to 5 days in an airtight container.
Freezer: Yes, for up to 2 months for best quality.
Reheat: No need; serve cold or at room temperature.

Tips for Best Results

• Ensure all dairy ingredients are at room temperature for a smooth batter.
• Gradually mix eggs into the batter to prevent overmixing.
• Allow the cheesecake to cool gradually to avoid cracks.
• Serve with fresh berries for an added flavor burst.

Serving Suggestions

• Pair with a hot cup of coffee for a delicious dessert experience.
• Serve at birthday parties or holiday gatherings as a show-stopping treat.
• Enjoy as a sweet afternoon snack with a side of whipped cream.