Gluten Free Roasted Banana Pudding Cheesecake
This Gluten-Free Roasted Banana Pudding Cheesecake is the ultimate fusion of two classic Southern desserts. The creamy, rich banana cheesecake sits atop a buttery cinnamon cookie crust, crowned with roasted banana pudding, fresh whipped cream and a homemade salted caramel sauce.. Every bite delivers a luxurious mix of silky, spiced, and fruity flavors.
The magic starts with roasted bananas, which bring a caramelized depth you just can’t get from raw fruit. Those roasted bananas are blended into a velvety cream cheese base, layered over a cinnamon cookie crust for extra warmth, and then baked low and slow for the perfect texture. Once cooled, the cheesecake is topped with banana pudding and whipped cream for an irresistible finish.
This dessert is ideal for celebrations—whether it’s a summer BBQ, family holiday, or an elegant dinner party. It’s naturally gluten-free, but so decadent that no one would ever guess.
This is a next level cheesecake! If you really want to impress people this is definitely my go to dessert. You can make this look as dressed up or as dressed down as you’d like but the flavor will stand out more than any cheesecake that you have had. That initial bite you get hit with the creaminess of the cheesecake with a hint of banana, the light and airy whipped cream, the crunch from the graham cracker crust and the cookies, then the final flavor sweeping part, the salted caramel. This is a recipe that will be requested by everyone!Â
What’s in This Recipe
- Roasted Bananas – Intensify the sweetness and bring a caramel-like depth to the cheesecake and pudding layers.
- Cinnamon Cookie Crust – Adds a warm, spiced crunch that perfectly complements the banana flavor.
- Homemade Roasted Banana Pudding – Creates a nostalgic Southern twist and adds extra creaminess.
- Caramel Drizzle – A sweet-salty finish that ties together the flavors with buttery richness.
Q&A
Stored in an airtight container, it will last up to 4 days.
Yes—freeze the cheesecake without the pudding topping for up to 2 months. Thaw in the refrigerator before decorating.
You can substitute plant-based butter, cream cheese, and whipped cream, but texture and flavor will differ.
Bake above a water bath, avoid over-mixing once the eggs are added, and let it cool gradually in the oven before refrigerating.
Gluten Free Roasted Banana Pudding Cheesecake
Ingredient
Roasted Bananas
Cinnamon Cookie Crust
Banana Cheesecake
Banana Pudding Topping (Reduced)
Toppings
Caramel
Preparation
-
Roasted Bananas
- Preheat oven to 400°F. Line a small baking sheet with foil.
- Place bananas cut-side up, sprinkle with 1 tbsp sugar, then flip so skins face up.
- Roast for 10 minutes, until skins are blackened and juices leak.
- Cool while you prepare the crust.
-
Cinnamon Cookie Crust
- Reduce oven temperature to 350°F.
- Combine:
- 1¾ cups crushed Sweet Loren’s Cinnamon Sugar Cookies
- 2 tbsp granulated sugar
- ½ cup melted butter
- Pinch of salt
- Stir until evenly moistened.
- Press into the bottom and halfway up the sides of a greased 9″ springform pan.
- Bake for 10 minutes. Set aside to cool.
-
Banana Cheesecake
- Keep oven at 350°F. Place a roasting pan on the lower oven rack. Boil water in a medium pot for the water bath.
- In a stand mixer, beat cream cheese until smooth.
- Scoop out the roasted bananas from their skins and mix into the cream cheese until combined.
- Add sugar and cornstarch. Mix until smooth.
- Scrape down the bowl, then mix in sour cream and vanilla.
- Add eggs one at a time, mixing on medium-low until fully incorporated.
- Give one final fold with a spatula to make sure everything is evenly mixed—banana bits are fine.
- Pour batter into the crust and smooth the top.
- Pour boiling water into the roast pan. Quickly place cheesecake on the middle rack above it and close the oven door.
- Bake for 50–60 minutes, until edges are puffed and center jiggles slightly when nudged.
- Turn off the oven and crack the door. Let cheesecake rest inside for 1 hour.
- Remove from the oven and let cool at room temp for 30 minutes. Then refrigerate for at least 4–6 hours or overnight.
-
Banana Pudding Topping
Homemade Roasted Banana Pudding (½ Batch):
- In a saucepan, whisk together:
- 2 egg yolk
- 2 tbsp granulated sugar
- 1 tbsp brown sugar
- â…› tsp salt
- ½ tbsp cornstarch
- Slowly whisk in 1 + ½ Cup cold milk.
- Heat over medium, whisking constantly until thick and bubbling (~5–7 min).
- Remove from heat and stir in:
- ½ tbsp butter
- ½ tsp vanilla
- 1 mashed roasted banana (from earlier, or roast an extra)
- Let cool slightly, then chill before use.
Quick Option:
Prepare 1 box (3.4 oz) instant vanilla pudding per instructions. Stir in 1 mashed roasted banana for extra flavor.
- In a saucepan, whisk together:
-
Assembly & Serving
- Whip 1 cup heavy cream with 1 tbsp powdered sugar until soft peaks form.
- Once cheesecake is chilled, spread whipped cream on top.
- Spoon banana pudding over the whipped cream in a rustic swirl.
- Garnish with sliced banana and crushed gluten free vanilla wafers for crunch.
- Slice and serve!
-
- Prep Time: 45 minutes
- Cook Time: 50–60 minutes
- Cool & Chill Time: 6–8 hours (including refrigeration)
- Total Time: 8–9 hours
- Servings: 12 slices
- Estimated Calories Per Serving: 480–520 kcal
