Last updated on
Banana Cream Cheesecake
Banana cream cheesecake is a dreamy and decadent dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas.
Jump to Recipe
Table of Contents
Rich, creamy, and full of the most incredible banana flavor, this banana cream cheesecake recipe is incredibly easy to make with simple ingredients. Impress your family and friends with this delicious treat that is perfect for any occasion.
MORE RECIPES: Banana Bread Brownies | Pecan Pie Cheesecake | Banana Pudding Pie
This banana cheesecake is a dreamy and decadent dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas. Layers of fresh banana slices, cream cheese, and pudding come together to create a dessert that is rich, creamy, and has that perfect banana flavor.
You don’t even need an oven to make this delectable banana cream cheesecake. This no-bake recipe is perfect to make for a special occasion or after-dinner treat. Serve it along with a creamy scoop of vanilla ice cream and a cup of coffee or hot chocolate.
More than just your average cheesecake, this Cheesecake Factory copycat recipe has all the great flavors of a banana cream pie in a cheesecake. Banana cream cheesecake is one of the best desserts imaginable.
Banana Cream Cheesecake Ingredients
- Graham crackers - graham cracker crumbs
- Sugar - granulated sugar
- Butter - salted butter
- Cream cheese
- Vanilla - vanilla extract
- Vanilla pudding - vanilla instant pudding mix
- Cream - heavy cream
- Bananas - medium bananas
- Sour cream
- Sugar - powdered sugar
Slice the bananas for your cheesecake 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. Otherwise, sliced bananas will turn brown when in contact with the air.
Using vanilla pudding in the cheesecake really allows the flavor of the fresh bananas to shine. For added banana flavor, you can substitute banana pudding mix for vanilla.
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. 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. When you are mixing the heavy cream, make sure you don’t overman, or the whipped cream will turn to butter.
How to Make Banana Cream Cheesecake
FIRST STEP: Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir with a fork until combined.
SECOND STEP: 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.
THIRD STEP: Place the pan in the freezer, allowing the crust to firm up while making the filling.
FOURTH STEP: 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).
FIFTH STEP: 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.
SIXTH STEP: Slice the bananas and spread them in a single layer on the graham cracker crust.
SEVENTH STEP: Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.
EIGHTH STEP: 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.
NINTH STEP: Spread the cheesecake filling evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.
TENTH STEP: Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
ELEVENTH STEP: Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.
TWELFTH STEP: Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.
Can I freeze this banana cheesecake?
Yes! This no-bake cheesecake can be kept in the freezer for up to a month.
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.
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. The cream layer will also seal the bananas and help them to retain their freshness.
How to Store Banana Cream Cheesecake
IN THE FRIDGE: Store leftover no-bake banana cream 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. Defrost in the refrigerator before serving.
Banana Cream Cheesecake
Banana cream cheesecake is a dreamy 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
DIRECTIONS
- 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.
Nutrition
Calories: 704kcal | Carbohydrates: 51g | Protein: 7g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 156mg | Sodium: 732mg | Potassium: 275mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2026IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment