South American-Style Banana Cheesecake Pudding

Introduction

Did you know bananas are one of the most eaten fruits in the world, and they play a starring role in many South American desserts? 🍌🌎 If you’re craving something creamy, rich, and tropical, this South American-Style Banana Cheesecake Pudding will become a new favorite.

It combines the silky texture of pudding, the tangy richness of cheesecake, and the natural sweetness of ripe bananas. Perfect for parties, family gatherings, or simply treating yourself, this dessert feels luxurious but is easy to make at home.

---

Ingredients

Biscuit Base:

• 200 g (about 2 cups) graham crackers or digestive biscuits, crushed
• 80 g (6 tbsp) unsalted butter, melted
• 1 tbsp brown sugar

Cheesecake Cream:

• 250 g (8 oz) cream cheese (like Philadelphia)
• 200 ml (¾ cup) heavy cream
• 100 g (½ cup) granulated sugar
• 1 tbsp vanilla extract
• 2 ripe bananas, mashed

Banana Pudding Layer:

• 500 ml (2 cups) milk
• 3 egg yolks
• 100 g (½ cup) sugar
• 30 g (¼ cup) cornstarch
• 1 ripe banana, blended until smooth

Toppings:

• Fresh banana slices
• Whipped cream
• Chocolate shavings or caramel drizzle (optional)

---

Timing

• Prep Time: 20 minutes
• Cook Time (pudding): 10 minutes
• Chill Time: 3 hours
• Total Time: ~3 hours 30 minutes

---

Step-by-Step Instructions

Step 1 – Make the Biscuit Base

Mix crushed biscuits with melted butter and brown sugar. Press firmly into the bottom of a dish or small jars for individual servings. Refrigerate to set.

Step 2 – Prepare the Banana Pudding

Whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually add warm milk while whisking. Cook over medium heat until thick and creamy. Remove from heat and stir in the blended banana. Let it cool slightly.

Step 3 – Make the Cheesecake Cream

Beat cream cheese with sugar and vanilla until smooth. Mix in the mashed bananas. Fold in whipped cream for a fluffy, light texture.

Step 4 – Assemble the Dessert

Layer biscuit base → banana pudding → cheesecake cream. Repeat if using a deep dish. Chill for at least 3 hours.

Step 5 – Finish & Serve

Top with banana slices, whipped cream, and a drizzle of caramel or chocolate shavings.

---

Nutrition (per serving, 8 portions)

• Calories: ~340 kcal
• Carbohydrates: 42 g
• Protein: 6 g
• Fat: 16 g
• Fiber: 2 g

---

Tips & Variations

• Make it lighter: Use Greek yogurt instead of cream cheese.
• Tropical twist: Add shredded coconut to the cream layer.
• No-bake option: Skip the pudding layer and just combine biscuits + cream for a quicker dessert.

---

Serving Ideas

• Serve in mini glass jars for a chic, party-ready look.
• Pair with passion fruit or mango coulis for a sweet-tart contrast.
• Perfect with strong coffee or espresso.

---

Common Mistakes to Avoid

• Using underripe bananas → the flavor will be bland.
• Not chilling long enough → layers won’t set properly.
• Over-whipping the cream → it may split when folded into the cheesecake layer.

---

Storage

• Refrigerator: Up to 3 days, covered tightly.
• Freezer: Not recommended (texture changes).

---

Conclusion

This South American-Style Banana Cheesecake Pudding is rich, creamy, and exotic — the perfect dessert to impress family and friends. Easy to prepare, yet full of flavor, it’s a recipe that belongs in your collection. 🍌✨

---

FAQs

Q1: Can I substitute bananas with other fruits?
Yes! Mango or papaya works beautifully.

Q2: Can I make this dessert ahead of time?
Definitely — it tastes even better after chilling overnight.

Q3: Can I make it dairy-free?
Yes, swap cream cheese for vegan cream cheese and use coconut cream.

Q4: Can I reduce the sugar?
Of course — cut back to 70 g in both cream and pudding without affecting texture.

Q5: Is the biscuit base required?
Not at all — you can serve it pudding-style in cups without a crust.