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Banana Cream Cheesecake
Banana cream cheesecake is a rich and decadent dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas.
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Banana cream cheesecake is creamy, smooth, and deliciously easy to make. Full of the most amazing banana flavor this decadent dessert has layers of fresh banana slices, luscious pudding, and velvety cheesecake.
If you love fresh banana desserts then you’ll also want to make Banana Pudding Cake, Banana Upside Down Cake, and Banana Bread Pudding.
Banana Cream Cheesecake Ingredients
You will need:
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter, melted
- Pudding Cream Layer
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix (you can also use banana pudding)
- 3 cups heavy cream, divided
- 3 to 4 medium bananas
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1¼ cups powdered sugar, divided
Substitutions and Additions
PUDDING: We used vanilla pudding mix to allow the flavor of the fresh bananas to shine. For added banana flavor, you can substitute banana pudding mix for vanilla.
GRAHAM CRACKERS: If you can’t find graham cracker crumbs at the grocery store, you can buy graham crackers and pulse them in the food processor until they are fine crumbs.
How to Make Banana Cream Cheesecake
STEP ONE: Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir with a fork until combined.
STEP TWO: Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray. Press the graham cracker crust into the prepared pan.
STEP THREE: Place the pan in the freezer, allowing the crust to firm up while making the filling.
STEP FOUR: In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy. Add the packet of pudding mix and beat until thoroughly combined (the mixture will be thick and clumpy).
PRO TIP: The cream cheese should be at room temperature so that it mixes smoothly and you don’t end up with lumps in your creamy filling.
STEP FIVE: Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until the mixture is creamy and smooth. Set aside the remaining 1 cup of heavy cream to whip for topping the cheesecake.
STEP SIX: Slice the bananas and spread them in a single layer on the graham cracker crust.
PRO TIP: Slice the bananas immediately before layering in the crust after the pudding cream layer has been prepared. The cream layer will seal the bananas and help them to retain their freshness. Sliced bananas will otherwise turn brown when in contact with the air.
STEP SEVEN: Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.
STEP EIGHT: Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.
STEP NINE: Spread the cheesecake filling evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.
STEP TEN: Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
STEP ELEVEN: Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.
PRO TIP: Do not overmix the heavy cream, or the whipped cream will turn to butter.
STEP TWELVE: Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.
How to Serve Banana Cream Cheesecake
This banana-flavored delight is a heavenly choice for a special occasion, after-dinner treat, or just because. Serve it with a scoop of our no-churn vanilla ice cream on the side to make it extra yummy.
Storage
IN THE FRIDGE: Store leftovers of this no-bake cheesecake covered in the refrigerator for 2 to 3 days.
IN THE FREEZER: Store this yummy cheesecake in the freezer for up to 1 month.
Banana cream cheesecake is a phenomenal dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas. Sure to dazzle your taste buds with its delicious creamy texture and banana flavor, it’s also easy to make with simple ingredients. With the perfect banana flavor, this banana cheesecake will impress everyone who takes an indulgent bite.
FREQUENTLY ASKED QUESTIONS
Can I freeze this cheesecake?
This no-bake banana cream cheesecake can be kept in the freezer for up to a month.
How do I keep bananas from turning brown?
To keep your bananas from turning brown, spritz them with a bit of lemon or lime juice.
Can I use banana pudding in this recipe?
This layered cheesecake would be extra delicious with even more banana flavor from the addition of banana pudding.
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Banana Cream Cheesecake
Banana cream cheesecake is a rich and decadent dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter melted
Pudding Cream Layer
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix you can also use banana pudding
- 3 cups heavy cream divided
- 3 to 4 medium bananas
Cheesecake Layer
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1¼ cups powdered sugar divided
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir with a fork until combined.
- Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray. Press the graham cracker crust into the prepared pan.
- Place the pan in the freezer, allowing the crust to firm up while making the filling.
- In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy. Add the packet of pudding mix and beat until thoroughly combined (the mixture will be thick and clumpy).
- Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until the mixture is creamy and smooth. Set aside the remaining 1 cup of heavy cream to whip for topping the cheesecake.
- Slice the bananas and spread them in a single layer on the graham cracker crust.
- Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.
- Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.
- Spread the cheesecake filling evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.
- Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.
- Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.
Notes
The cream cheese should be at room temperature so that it mixes smoothly and you don’t end up with lumps in your creamy filling.
Slice the bananas immediately before layering in the crust after the pudding cream layer has been prepared. The cream layer will seal the bananas and help them to retain their freshness. Sliced bananas will otherwise turn brown when in contact with the air.
Do not overmix the heavy cream, or the whipped cream will turn to butter.
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