High Protein Banana Cheesecake Pudding! Only 342 Calories
High Protein Banana Cheesecake Pudding! Only 342 Calories!🍌🍰🍮 is a easy American recipe that serves 4. 180 calories per serving. Recipe by Legend's_Cooking on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $36.25 total, $9.06 per serving
Ingredients
- 1 cup Reduced Fat Milk (prefer 2% milk)
- 1 scoop GNC Classic Vanilla Protein Powder (approx. 30 g, vanilla flavored)
- 1 cup Vanilla Greek Yogurt (full‑fat or low‑fat, plain vanilla flavor)
- 1 packet Banana Pudding Mix (instant dry mix, approx. 3.5 oz)
- 12 pieces Vanilla Wafers (about 30 g; 8 for mixing, 4 crushed for bottom)
- 2 pieces Banana (ripe, sliced)
- 1/2 cup Whipped Cream (lightly sweetened, can use canned or homemade)
Instructions
Crush Bottom Wafers
Place 4 vanilla wafers in a food processor or zip‑lock bag and crush until fine. Press the crushed wafers into the bottom of each serving container to form an even layer.
Time: PT5M
Mix Milk and Protein Powder
In the mixing bowl, pour the reduced‑fat milk and add the vanilla protein powder. Stir vigorously until the powder is completely dissolved with no lumps.
Time: PT2M
Add Yogurt and Pudding Mix
Add the vanilla Greek yogurt and the banana pudding mix to the milk‑protein blend. Stir until the mixture is smooth and the pudding powder is fully incorporated.
Time: PT2M
Fold in Remaining Ingredients
Gently fold the remaining crushed vanilla wafers, sliced banana, and whipped cream into the mixture. Mix just enough to distribute evenly without over‑mixing.
Time: PT4M
Assemble the Pudding
Spoon the creamy mixture over the wafer base in each container, smoothing the top with the back of a spoon.
Time: PT2M
Chill
Cover the containers and refrigerate for at least 1 hour before serving. The pudding can be enjoyed immediately, but chilling improves texture.
Time: PT0M
Nutrition Facts
- Calories
- 180
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, High‑protein, Low‑fat, Contains gluten, Contains dairy
Allergens: Milk, Wheat, Eggs
Ingredient Substitutions
- Instead of Reduced Fat Milk: Almond milk, Soy milk
- Instead of GNC Classic Vanilla Protein Powder: Any vanilla whey protein, Plant‑based vanilla protein
- Instead of Vanilla Greek Yogurt: Regular vanilla yogurt, Greek yogurt (unflavored) + vanilla extract
- Instead of Banana Pudding Mix: Homemade banana pudding base, Vanilla instant pudding mix
- Instead of Vanilla Wafers: Graham crackers, Digestive biscuits
- Instead of Banana: Plantain (ripe), Mashed banana
- Instead of Whipped Cream: Greek yogurt, Coconut whipped cream
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Measuring Cups
- Container or Mason Jars
- Food Processor or Zip‑Lock Bag & Rolling Pin (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Fully dissolve the protein powder in milk to avoid gritty texture.
- Crush the bottom wafers to a fine consistency for a stable base.
- Fold in whipped cream gently to keep the pudding light.
- Chill for at least 1 hour for proper set.
Chef Tips from the Video
- Use a chilled mixing bowl to keep the pudding cool while mixing.
- For extra banana flavor, mash half a banana and blend it into the milk‑protein mixture before adding yogurt.
Troubleshooting
Pudding is too runny.
Add an extra 1‑2 teaspoons of banana pudding mix and let the mixture sit for 5 minutes; it will thicken.
Wafers become soggy.
Add the crushed wafers just before assembling and avoid stirring for too long; keep the bottom layer separate until serving.
Storage
Refrigerator: Store sealed containers up to 3 days.
Freezer: Not recommended; texture may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the entire batch up to step 5 and refrigerate; add fresh banana slices just before serving for extra freshness.
- Store the crushed wafer base separately if you plan to keep the pudding for more than 2 days.
Frequently Asked Questions
What is the cultural significance and history of Banana Cheesecake Pudding in American dessert culture?
Banana cheesecake pudding is a modern, convenience‑driven twist on classic American banana pudding and cheesecake desserts. It reflects the recent trend of high‑protein, meal‑prep friendly sweets that cater to busy lifestyles while still offering nostalgic flavors.
How does Banana Cheesecake Pudding fit into the broader American dessert tradition?
It combines two beloved American desserts—banana pudding and cheesecake—into a single, no‑bake treat. The use of vanilla wafers and banana mirrors traditional Southern banana pudding, while the creamy yogurt‑protein base mimics cheesecake texture.
What occasions or celebrations is Banana Cheesecake Pudding traditionally associated with in the United States?
While not tied to a specific holiday, it’s popular for potlucks, family gatherings, and as a post‑workout snack because of its high protein content. Its portable jar format also makes it a favorite for picnics and school lunches.
What are the authentic traditional ingredients for Banana Cheesecake Pudding versus acceptable substitutes?
Traditional ingredients include vanilla wafers, ripe bananas, instant banana pudding mix, and a creamy cheese‑like base (often cream cheese). In this recipe, Greek yogurt and protein powder replace cream cheese for a lighter, high‑protein version. Substitutes like almond milk or plant‑based protein powder work well for dietary restrictions.
What other American desserts pair well with Banana Cheesecake Pudding?
Serve it alongside classic Southern desserts such as peach cobbler, pecan pie, or a simple vanilla shortbread. A drizzle of caramel sauce or a sprinkle of toasted coconut also complements the banana‑vanilla flavor.
How has Banana Cheesecake Pudding evolved over time in modern American cuisine?
Originally a layered banana pudding with cheesecake frosting, the dish has evolved into a single‑bowl, no‑bake version that incorporates protein powders and Greek yogurt to meet health‑conscious demands. Meal‑prep containers and instant mixes have streamlined its preparation for today’s busy cooks.
What are the most common mistakes to avoid when making Banana Cheesecake Pudding?
Common errors include not fully dissolving the protein powder, which creates a gritty texture, and over‑mixing the whipped cream, which deflates the lightness. Also, adding too many liquid ingredients can make the wafer base soggy.
Why does this Banana Cheesecake Pudding recipe use Greek yogurt instead of cream cheese?
Greek yogurt provides a similar tangy creaminess while adding protein and reducing fat compared to cream cheese. It also sets quickly without needing a baking step, keeping the dessert truly no‑bake.
Can I make Banana Cheesecake Pudding ahead of time and how should I store it?
Yes, assemble the pudding up to step 5 and refrigerate in sealed containers for up to 3 days. Keep the banana slices fresh by adding them just before serving, or store them separately to prevent sogginess.
What does the YouTube channel Legend's_Cooking specialize in?
The YouTube channel Legend's_Cooking focuses on quick, health‑oriented recipes that blend classic comfort foods with modern nutrition trends, often featuring high‑protein or low‑fat adaptations.
How does the YouTube channel Legend's_Cooking's approach to American dessert cooking differ from other cooking channels?
Legend's_Cooking emphasizes meal‑prep efficiency and nutritional upgrades, swapping traditional high‑fat ingredients for protein‑rich alternatives while maintaining familiar flavors. This contrasts with many channels that prioritize indulgence over health benefits.
Last updated: August 20, 2026
