Step 1: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy.
Step 2: Gradually add the powdered erythritol (or your chosen sugar-free sweetener) and vanilla extract to the cream cheese, continuing to beat until well combined and smooth. If using banana extract, add it here as well.
Step 3: In a separate medium bowl, whisk together the unsweetened almond milk and the sugar-free instant vanilla pudding mix until smooth. Whisk for about 2 minutes, until it starts to thicken slightly.
Step 4: Gently fold the pudding mixture into the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the fluffiness.
Step 5: Carefully fold in half of the thawed sugar-free whipped topping. Use a spatula and fold until no streaks remain. This creates the airy texture of your Decadent No Bake Sugar Free Banana Pudding Cheesecake Fluff.
Step 6: In your chosen serving dish (a 9×13 inch pan, trifle bowl, or individual cups work beautifully), start layering. Spread about one-third of the fluff mixture at the bottom. Arrange a layer of sliced bananas over the fluff.
Step 7: Repeat the layering: another third of the fluff, followed by more banana slices.
Step 8: Finish with the remaining fluff mixture on top. Spread the remaining half of the sugar-free whipped topping evenly over the top layer of fluff. Garnish with a few fresh banana slices and a sprinkle of cinnamon, if desired. For an added touch of classic banana pudding flavor, you could crush some sugar-free vanilla wafers and sprinkle them over the top right before serving.
Step 9: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the Decadent No Bake Sugar Free Banana Pudding Cheesecake Fluff to set properly and for the flavors to fully meld. Serve chilled and enjoy!