I beg your finest big bag pardon for these Banana Pudding Cheesecake Doughnuts 🍌🍩
Because BAY-BEE, that first bite? Weak in the knees, I promise.
Soft, golden biscuit doughnuts, stuffed with banana pudding cheesecake magic, topped with caramel drizzle and crushed cookies.
It’s giving Southern dessert royalty 👑
Banana Pudding Cheesecake Doughnuts
✨ Flavor: Rich, creamy, banana bliss
⏱️ Time: ~30 minutes
🍽️ Serves: 8–10
🛒 Ingredients:
- 1 pack of instant vanilla pudding mix
- 4–5 cups cold milk
- 1 block (8 oz) cheesecake-flavored cream cheese (or regular cream cheese + 1 tsp vanilla)
- 2 ripe bananas, sliced
- 1 tsp lemon or lime juice (to preserve bananas)
- 1 can of refrigerated biscuit dough (like Pillsbury Grands)
- Peanut oil (or vegetable/canola oil) for frying
- ½ cup crushed Nilla wafers
- ½ cup crushed chestnut or Biscoff cookies (optional)
- Caramel sauce for drizzling
👩🍳 Directions:
Make the Pudding Cheesecake Filling
In a large bowl, whisk together pudding mix, cold milk, and cream cheese until smooth.
Chill in the fridge while you prepare the doughnuts.
Prep the Biscuits
Use a bottle cap or small cutter to create a hole in the center of each biscuit (save the doughnut holes too!).
Set aside.
Slice & Treat the Bananas
Slice bananas and lightly coat them with lemon or lime juice to keep them from browning.
Fry the Doughnuts
Heat oil in a deep pan to 350°F (175°C).
Fry doughnuts for 1–2 minutes per side until golden brown.
Drain on a wire rack or paper towels.
Assemble the Magic
Drizzle chilled pudding cheesecake mix over warm doughnuts.
Top with banana slices, crushed cookies, and a generous caramel drizzle.
🔥 Pro Tip:
Add a dollop of whipped cream or a dusting of cinnamon sugar for extra drama!
