And the best part, these yummy banana cheesecake parfaits are ready in only 15 minutes. Children as well as adults will love this no bake desserts that can also be served as an after school snack.

What Is No Bake Banana Pudding With Cream Cheese?

This is how to make instant banana pudding 100 times better. You might remember this banana dessert from childhood. We’ll show you how to make banana pudding with vanilla wafers. Yum! This layered dessert consists of crunchy Nilla wafers, a creamy banana pudding cheesecake layer, an airy whipped cream layer and thin slices of fresh bananas. No cooking involved.

Why You’ll Love This

• Notable: And the best part, these yummy banana cheesecake parfaits are ready in only 15 minutes. Children as well as adults will love this no bake desserts that can also be served as an after school snack.
• Main Ingredients: heavy cream, powdered sugar, vanilla extract, Nilla Wafers, bananas, cream cheese, instant banana pudding mix
• Cooking Method: no bake
• Assembly Time: 10 minutes
• Diets: vegetarian

WHAT TO MAKE NEXT: If you love individual no bake desserts then you’ll love our No Bake Peanut Butter Cheesecake Parfait.

INSTRUCTIONS

This section shows how to make no bake banana pudding with cream cheese, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE BANANA LAYER: First, beat vanilla and cream cheese with a mixer. Then add the pudding mix and mix until combined. Next, slowly pour in heavy cream with the mixer on low speed. Mix until combined. To finish the banana pudding mixture, carefully add the powdered sugar while mixing and beat until combined and smooth.

PREPARE OTHER LAYERS: In a bowl, whip heavy cream, vanilla and sugar until stiff peaks form. Then crack Nilla wafers into large pieces.

ASSEMBLE: Layer ingredients in a small jar or cup. Start with cookie pieces, then a banana pudding layer, next fresh banana slices and finally a layer of whipped cream. Continue with layers until the cup is full.

DECORATE AND SERVE: Finish each jar with a dollop of whipped cream and decorate with sprinkles, chocolate chips or pieces of nilla wafers. Serve.

WHAT TO MAKE NEXT: If you love banana desserts then you have to take a look at these 50+ Banana Dessert recipes.

How To Make Ahead

The assembled puddings only last a couple of hours in the fridge. You can, however, prepare the banana cream cheese mixture and whipped cream in advance and chill them in separate, airtight containers in the fridge. You can also crack the nilla wafers and keep them in an airtight container on the counter.

HOW TO STORE

Refrigerate: Assembled banana puddings with cream cheese need to be refrigerated until ready to serve. They can be kept in the fridge for a couple of hours, and even taste best after cooling for about 3 hours. However, storing them too long might cause the banana slices to turn brown. Leftover pudding can be stored without banana slices or cookie crumbles in an airtight container for up to 3 days.

Freeze: We do not recommend freezing this no bake banana pudding with cream cheese dessert.

MORE NO BAKE DESSERT RECIPES

Especially in the summer it is great to make delicious desserts without having to turn on the oven. No Bake 4 Layer Chocolate Lasagna, No Bake Peanut Butter Cheesecake Parfait or Stef’s Most Delicious No Bake Cheesecake are some of our favorite no bake dessert recipes.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking banana pudding cheesecake parfait.

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No Bake Banana Cheesecake Pudding Parfait Recipe

Make a no bake banana pudding with cream cheese. This light and fluffy banana cheesecake pudding parfait is layered with banana pudding, banana slices, whipped cream and Nilla wafers.

Course Dessert

Cuisine American, vegetarian

Keyword banana cheesecake parfait with nilla wafers, banana pudding parfait, no bake banana pudding dessert, no bake banana pudding with cream cheese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 medium sized puddings

Calories 663kcal

Author Andrea + Stef

Equipment

• electric mixer
• glass jars
• piping bags
• mixing bowls

Ingredients

Whipped Cream Layer Ingredients:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Nilla Wafer Layer Ingredients:

• ½ box Nilla Wafers

Banana Layer Ingredients:

• 4 bananas
• 8 oz cream cheese
• 1 teaspoon vanilla
• 3.4 oz package of instant banana pudding mix
• 2 cups heavy cream
• ½ cup powdered sugar
• lemon juice

Instructions

Banana Layer Instructions:

• Beat vanilla and cream cheese with a mixer.
  
• Add pudding. Mix.
  
• Slowly pour in heavy cream with mixer on low speed. Mix until combined.
  
• Slowly add powdered sugar while mixing. Mix until combined.
  

Whipped Cream Layer Instructions:

• With an electric mixer, beat whipped cream layer ingredients until stiff peaks form.
  

Nilla Wafer Layer Instructions:

• Crack Nilla wafers into large pieces.

Bananas Instructions:

• Slice bananas then toss with lemon juice to prevent browning.

Assemble:

• Layer ingredients in a small jar or cup. Start with cookies in the bottom of the jar.
  
• Add some banana pudding.
  
• Add a layer of banana slices.
• Add a layer of whipped cream.
  
• Continue with layers until the cup is full. Finish with a dollop of whipped cream and decorate.
  
• Serve immediately or store in the refrigerator for a couple of hours at most.

Notes

• Spoon the layers into the jar or use a pastry bag to spread the whipped cream and banana layers into the cups.
• For variety, you can try doing just 1 layer of each in a cup as well.
• Add sprinkles, chocolate chips or Nilla Wafers on top for fun.

Nutrition

Calories: 663kcal | Carbohydrates: 45g | Protein: 6g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 304mg | Potassium: 365mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2168IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 0.3mg

MAKE PIE CRUST: Firstly, mix all pie crust ingredients together in a medium bowl. Then press evenly into a 9-inch pie dish. Afterwards, refrigerate for at least 30 minutes.

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This decadent no bake peanut butter parfait will be a sure hit with your family and every peanut butter lover in your life.

WHAT IS PEANUT BUTTER PARFAIT?

This show stopping, no bake dessert combines layers of peanut butter cheesecake filling, whipped cream and buttery graham cracker crumbs. Fill individual glass jars with 3, 6 or 9 layers to create this insanely delicious as well as visually stunning dessert. Chocolate sprinkles, chocolate chips and chopped peanut butter cups can be added to the top for decoration.

INGREDIENTS

This section explains how to choose the best ingredients for no bake peanut butter dessert, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these no bake peanut butter cheesecake parfait ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: powdered sugar, graham crackers, creamy peanut butter, cheesecake instant pudding mix
• Refrigerated/Frozen Ingredients: heavy cream, cream cheese, butter
• Spices: vanilla extract

WHAT TO MAKE NEXT: If you love no bake desserts then you’ll love our No Bake Chocolate Lasagna.

INSTRUCTIONS

This section shows how to cook no bake peanut butter dessert, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE PEANUT BUTTER LAYER: In a mixing bowl, beat cream cheese and vanilla with an electric mixer. Then add peanut butter, and mix. Next add the pudding, and mix again. Continue by slowly pouring in the heavy cream with the mixer on low speed. Mix until combined. To finish the peanut butter mixture, add the powdered sugar and mix until combined.

PREPARE OTHER LAYERS: Whip heavy cream, vanilla and sugar until stiff peaks form. Crush the graham crackers to fine crumbs and mix with melted butter.

ASSEMBLE: Layer ingredients in a small jar or cup. Start with graham crackers then a peanut butter layer, then whipped cream. Continue with layers until the cup is full.

DECORATE AND SERVE: Finally, finish with a dollop of whipped cream and decorate with sprinkles, chocolate chips or mini peanut butter cups. Serve.

WHAT TO MAKE NEXT: If you love individual, layered desserts then you’ll love our Banana Pudding Parfait. Or check out these 50 no bake dessert recipes.

HOW TO MAKE AHEAD

The assembled parfaits only last a couple of hours in the fridge. You can, however, prepare the cream cheese mixture and whipped cream in advance and chill them in separate, airtight containers in the fridge. You can also prepare the graham cracker crumbs and keep them in an airtight container on the counter.

HOW TO STORE

Refrigerate: Assembled peanut butter parfaits can be kept in the refrigerator for a couple of hours until you are ready to serve them. However, individual components can be stored separately for up to 24 hours.

Freeze: We do not recommend freezing this no bake peanut butter dessert.

MORE PEANUT BUTTER RECIPES

If you are also a big fan of peanut butter desserts then you have to try our Chocolate Peanut Butter Cheesecake Hand Pies, Chocolate Peanut Butter Muffins, or Deep Fried Peanut Butter Balls.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making no bake peanut butter parfait.

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No Bake Peanut Butter Cheesecake Parfait

Layers of silky peanut butter cheesecake, whipped cream and buttery, golden graham cracker crumbs make this fabulous, no bake summer dessert.

Course Dessert

Cuisine American, vegetarian

Keyword layered peanut butter dessert, no bake peanut butter cheesecake parfait, no bake peanut butter dessert, peanut butter parfait, peanut butter parfait layers

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 parfaits

Calories 537kcal

Author Andrea + Stef

Equipment

• electric mixer
• mixing bowls
• piping bags
• glass jars

Ingredients

Whipped Cream Layer Ingredients:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Graham Cracker Layer Ingredients:

• 2 sleves Graham Crackers (18 crackers)
• 6 tablespoon butter melted

Peanut Butter Layer Ingredients:

• 1 cup creamy peanut butter
• 8 oz cream cheese softened
• 1 teaspoon vanilla
• 3.4 oz package of cheesecake instant pudding mix
• 2 cups heavy cream
• ½ cup powdered sugar

Instructions

Peanut Butter Layer Instructions:

• Beat vanilla and cream cheese with a mixer.
  
• Add peanut butter and mix.
  
• Add pudding mix and blend together with the mixer.
  
• Slowly pour in heavy cream with mixer on low speed. Mix until combined.
  
• Slowly add powdered sugar while mixing. Mix until combined.
  

Whipped Cream Layer Instructions:

• With an electric mixer, beat whipped cream layer ingredients until stiff peaks form.
  

Graham Cracker Layer Instructions:

• Crumble graham crackers, using a food processor or by putting them in a ziploc bag and crushing them with a rolling pin.
• Place graham cracker crumbs in a bowl and combine with melted butter.
  

Assemble:

• Layer ingredients in a small jar or cup. Start with graham crackers then peanut butter layer, then whipped cream. Continue with layers until the cup is full. Finish with a dollop of whipped cream and decorate.
  
• Serve immediately or store in the refrigerator for a couple of hours at most.
  

Notes

• Spoon the layers into the jar or use a pastry bag to spread the whipped cream and peanut butter layers in the cups.
• For variety, you can try doing just 1 layer of each in a cup as well.
• Add sprinkles or chocolate chips on top for fun.

Nutrition

Calories: 537kcal | Carbohydrates: 26g | Protein: 8g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 286mg | Potassium: 222mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1420IU | Vitamin C: 0.5mg | Calcium: 81mg | Iron: 0.5mg

You can serve this oven baked bread for breakfast, brunch or dessert. It would also be a great addition to an afternoon tea or potluck.

CREAM CHEESE FILLED BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry cream cheese lemon loaf ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking Powder
• Salt
• Vegetable Oil: Canola oil can be substituted.
• Sugar
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Lemon Juice: For best flavor use freshly squeezed lemon juice.
• Lemon Zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
• Eggs
• Vanilla Extract
• Fresh Blueberries: You can also use frozen in a pinch.
• Cream Cheese: Soften it beforehand. We like to take it out of the fridge an hour before using.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

COMBINE WET INGREDIENTS: In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.

WHISK: Whisk wet ingredients until fully mixed.

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Then set the flour mixture aside.

🔴 TIP: Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.

COMBINE WET AND DRY INGREDIENTS: Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.

TOSS BLUEBERRIES WITH FLOUR: In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.

ADD BLUEBERRIES TO BATTER: Add the blueberries to the batter. Using a spatula, gently stir until all the ingredients are combined.

POUR INTO PAN: Pour lemon blueberry bread batter into the prepared pan.

MAKE CREAM CHEESE FILLING: In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.

ADD CREAM CHEESE FILLING: Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.

BAKE: Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

🔴 TIP: When inserting a toothpick to determine doneness it is best to test near the center of the bread to get the best representation of doneness. If the toothpick is gooey it is not yet done baking. If there are crumbs on it then it is done.

REMOVE FROM OVEN: Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. For a less lemony taste, use water in the glaze instead of lemon juice.

GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze.

SERVE: Slice the blueberry cream cheese lemon loaf and serve.

STORAGE TIPS

Refrigerate: Blueberry cream cheese lemon loaf can be stored in an airtight container or zip top bag for 2-3 days. Because of the cream cheese filling, we recommend storing the bread in the fridge rather than the counter.

Freeze: Blueberry cream cheese lemon bread can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the blueberry lemon quick bread defrost in the fridge overnight.

MORE LEMON BREAD RECIPES

Don’t miss Stef’s Lemon Cream Cheese Cookie Bars, the Pumpkin Cream Cheese Muffins, or Cherry Cheesecake Hand Pies along with these lemon bread recipes:

FREQUENTLY ASKED QUESTIONS

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Cream Cheese Filled Blueberry Lemon Bread

This moist and fluffy quick bread is the perfect combination of cheesecake, lemon and fresh blueberries. It is absolutely delicious and almost impossible to put down.

Course Bread, Dessert

Cuisine American

Keyword blueberry lemon quick bread, cheesecake lemon blueberry bread, cheesecake quick bread, cream cheese filled lemon blueberry bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8 slices (1 loaf)

Calories 601kcal

Author Andrea + Stef

Equipment

• 9×4 inch loaf pan optional: parchment paper
• large mixing bowl
• medium mixing bowls
• whisk
• hand mixer
• small bowls
• spatula or knife
• cooling rack

Ingredients

Blueberry Lemon Loaf Ingredients:

• 1¾ cups all-purpose flour, plus 1 tablespoon divided
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 cup sugar
• 1 cup sour cream
• ¼ cup lemon juice
• 2 tablespoon lemon zest about 2 medium to large lemons
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup blueberries

Cream Cheese Filling Ingredients:

• 8 oz cream cheese softened
• ¼ cup sugar
• 2 tablespoon all-purpose flour
• 1 egg

Glaze Ingredients:

• 1 cup powdered sugar
• 2 tablespoon lemon juice

Instructions

• Preheat your oven to 350ºF.
• Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
• In a large mixing bowl, combine 1¾ cups of all-purpose flour, baking powder and salt. Set aside.
  
• In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.
  
• Whisk wet ingredients until fully mixed.
  
• In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.
  
• In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.
  
• Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.
  
• Add blueberries to batter. Using a spatula, gently stir until all the ingredients are combined.
  
• Pour batter into the prepared pan.
  
• Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.
  
• Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few crumbs on it. Loosely cover with foil after 45 minutes to prevent the top from burning.
  
• Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.
• Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.
  
• Once the bread is completely cool, drizzle the top with your glaze.
  
• Slice and serve.
  

Notes

Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. 

 

Be careful not to overmix the lemon loaf batter when combining the wet and dry ingredients. Overmixing may cause the bread to become dense, form air pockets inside or bake unevenly. 

 

When inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness.

 

If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding.

 

For a less lemony taste, add water to the glaze instead of lemon juice. 

 

Do not use a smaller bread pan. 

Nutrition

Calories: 601kcal | Carbohydrates: 75g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 374mg | Potassium: 158mg | Fiber: 1g | Sugar: 50g | Vitamin A: 660IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg

DEEP FRIED CHEESECAKE INGREDIENTS

You may have all of these cheesecake bite ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Bisquick pancake mix
• Milk: Whole or skim milk works well in this recipe.
• Vegetable Oil: Canola oil can be substituted.
• Egg
• Frozen cheesecake: We used plain vanilla cheesecake for this recipe, but you can experiment with different flavors like chocolate, peanut butter or lemon.
• Powdered sugar

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

TOOLS AND SUPPLIES NEEDED:

COMBINE PANCAKE BATTER INGREDIENTS: Add pancake mix, milk, vegetable oil and egg to a mixing bowl.

WHISK PANCAKE BATTER: Whisk until most of the lumps are gone. The mixture should be thick enough to coat your cheesecake bite without the batter running off. Add more mix if the batter is too thin. Let batter sit for 5 minutes.

COVER WITH BATTER: Immerse a cheesecake square into the pancake batter with your hands. Coat completely. Allow excess batter to drip off.

DEEP FRY: Carefully put cheesecake into the hot oil. Flip occasionally with a slotted utensil to get an even deep golden brown on both sides of the cheesecake.

REMOVE FROM OIL: Remove golden battered cheesecake from the oil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the cheesecake pieces.

DUST: Dust cheesecake bites with powdered sugar.

COOL: Allow to cool for 5-10 minutes. Serve.

RELATED RECIPES

While we love deep fried cheese cake bites we also love some of these other recipes and think you will as well.

DEEP FRIED COOKIE DOUGH: The perfect dessert for all cookie dough lovers.

DEEP FRIED OREO: These fried oreos are super yummy and easy to make at home. Try our recipe to surprise your family with these fun American fair treats.

DEEP FRIED PEANUT BUTTER BALLS: If you love all things peanut butter, you will devour these chocolate peanut butter treats.

PUMPKIN CREAM CHEESE MUFFINS: These tender pumpkin muffins with a creamy cheesecake center will be your new favorite fall dessert.

NO BAKE CHEESECAKE: This creamy, silky vanilla cheesecake with a melt-in-your-mouth graham cracker crust is absolutely divine.

Pumpkin Muffins with Cream Cheese Filling Recipe

Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.

See Recipe

FREQUENTLY ASKED QUESTIONS

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Deep Fried Cheesecake

These deep fried cheesecake bites are a fun way to spruce up a frozen cheesecake. Crispy on the outside and creamy on the inside, they are the ideal finger food dessert for a party.

Course Dessert

Cuisine American

Keyword cheesecake bites, deep fried cheesecake

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Resting Time 5 minutes minutes

Servings 12 bites

Calories 171kcal

Author Andrea + Stef

Equipment

• Dutch Oven or other heavy bottom pot
• candy thermometer or oil thermometer
• bowl
• whisk or hand mixer
• knife
• slotted spoon or other slotted utensil

Ingredients

• 1 cup Bisquick pancake mix
• ½ cup milk
• 1 tablespoon vegetable oil
• 1 egg
• 1 frozen cheesecake
• ¼ cup powdered sugar
• Oil for frying

Instructions

• Fill a heavy bottom pot 3-4 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
• Add pancake mix, milk, vegetable oil and egg to a mixing bowl.
  
• Whisk until most of the lumps are gone. Batter should be thick enough to coat your cheesecake bites without the batter running off. Add more mix if the batter is too thin. Let batter sit for 5 minutes.
  
• Slice the cheesecake into equal square slices.
  
• Immerse a cheesecake square into the pancake batter with your hands. Coat completely. Allow excess batter to drip off.
• Carefully put cheesecake into the hot oil. Flip occasionally with a slotted utensil to get an even deep golden tone on both sides of the cheesecake.
  
• Remove golden battered cheesecake from the oil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the cheesecake pieces.
  
• Dust cheesecake bites with powdered sugar.
  
• Allow to cool for 5-10 minutes. Serve.
  

Notes

If your oil is too cold the cheesecake bites will absorb too much oil. If it’s too hot they will burn.

 

You should be able to fry multiple cheesecake bites at once, depending on the size of your pot. If they’re too overcrowded in your pot they might stick together.

 

Fun idea: Put your cheesecake on a stick (popsicle stick or skewer) to deep fry.

Nutrition

Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 221mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES INGREDIENTS

This recipe for fried peanut butter cheesecake hand pies only needs a few ingredients for maximum flavor.

You may have all of these chocolate peanut dessert ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Vanilla Extract
• Granulated Sugar
• Peanut Butter: Use regular creamy peanut butter like Skippy or Jif.
• Cream Cheese: Brick style cream cheese works great with this recipe.
• Semi-sweet chocolate chips: You can also substitute bittersweet or milk chocolate chips.
• Refrigerated pie crust: Use any packaged pie crust that contains 2 rolled out circles of pie dough. You can even make your own pie crust if you like.
• Powdered sugar
• Corn syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
• Water

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

TOOLS AND SUPPLIES NEEDED:

COMBINE FILLING INGREDIENTS: In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla extract.

MIX THE PEANUT FILLING: Use a hand mixer to mix all the ingredients together.

ADD CHOCOLATE CHIPS: Sprinkle the top with 10-15 chocolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.

SEAL AND CRIMP: Fold the pie crust in half. Use your fingers to crimp the edges and seal together.

COMBINE GLAZE INGREDIENTS: Add water, corn syrup and powdered sugar to a bowl.

MIX GLAZE: Whisk together the glaze ingredients.

DEEP FRY HAND PIES: Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.

REMOVE PIES FROM OIL: They will be ready to remove when they are a deep golden brown.

GLAZE HAND PIES: Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.

FINISH AND SERVE: Repeat the process with each additional hand pie. Serve immediately.

OVEN AND AIR FRYER INSTRUCTIONS

If you don’t want to deep fry your hand pies you can cook them in the oven or the air fryer.

OVEN: Bake on parchment paper on a baking sheet in the oven at 450°F for 10-12 minutes.

AIR FRYER: Spray the bottom of the air fryer basket with nonstick cooking spray and bake at 350°F for 10 minutes.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.

Turtle Hand Pies

Warm and delicious turtle hand pies cook quickly in the air fryer. Chocolate, pecan and caramel make the perfect filling for these easy to make pastries.

See Recipe

RELATED RECIPES

While we love deep fried chocolate peanut butter cheesecake hand pies we also love some of these other recipes and think you will as well.

TURTLE HAND PIE: Love chocolate, caramel and pecans? Try our turtle hand pie recipe.

CHOCOLATE DIPPED STRAWBERRY HAND PIE: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.

CARAMEL APPLE CHEESECAKE HAND PIE: These hand pies combine apples, caramel and cheesecake filling. A delight for every fruit pie lover.

CHERRY CHEESECAKE HAND PIES: If you are a big fan of all things cherry and cheesecake, then you are going to love these air fryer turnovers.

CHOCOLATE LASAGNA: This no bake layered chocolate dessert is an absolute creamy chocolate indulgence. Your family will love it!

PEANUT BUTTER CHEESECAKE DIP: This simple and quick peanut butter cheesecake dip will be a hit with your family or at your next party.

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Deep Fried Chocolate Peanut Butter Cheesecake Hand Pies

The most amazing dessert. A deep fried chocolate peanut butter cheesecake hand pie is the ultimate dessert.

Course Dessert

Cuisine American

Keyword chocolate peanut butter cheesecake, chocolate peanut butter dessert, chocolate peanut butter hand pie

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 6 hand pies

Calories 714kcal

Author Andrea + Stef

Equipment

• heavy dutch oven or any other heavy bottom pot
• candy thermometer or oil thermometer
• hand mixer
• 6 inch bowls
• Rolling Pin
• pastry brush

Ingredients

Pie Ingredients:

• ½ teaspoon vanilla extract
• ¼ cup granulated sugar
• 4 oz cream cheese
• ¼ cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 package refrigerated pie crust

Sugar Glaze Ingredients:

• ½ cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Oil for frying

Instructions

• In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
• In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla.
  
• Use a hand mixer to mix together.
  
• Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
  
• Spoon 2 heaping tablespoons of peanut butter cream cheese mixture onto the pie crust round.
  
• Sprinkle the top with 10-15 chcolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.
  
• Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
  
• Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
  
• Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
  
• They will be ready to remove when they are a deep golden brown.
  
• Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.
  
• Repeat the process with each additional hand pie.
• Serve immediately.
  

Notes

Make sure you have the oil at the correct temperature before you start frying. If your oil is too cold the pies will absorb too much oil. If it is too hot they will burn on the outside, while staying undercooked on the inside. 

 

If you have a deep fryer, you can fry more hand pies at a time. 

 

Alternatively, Chocolate Peanut Butter Cheesecake Hand Pies can also be baked in the oven at 450 ºF for 10-12 minutes, or baked in the air fryer at 350ºF for 10 minutes. 

 

Allow the hand pies to cool for 5-30 minutes. Deep fried hand pies are best eaten as soon as they are cool enough to do so. You may store them in an airtight container for up to 3 days. 

 

Drizzle the hand pies with chocolate to make them look even more delicious for a special occasion. 

 

Nutrition

Calories: 714kcal | Carbohydrates: 74g | Protein: 10g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 414mg | Potassium: 338mg | Fiber: 5g | Sugar: 32g | Vitamin A: 270IU | Calcium: 56mg | Iron: 4mg

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