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Banana Cream Cheesecake
Banana cream cheesecake is rich and lush with layers of fresh banana slices, rich pudding, and velvety smooth cheesecake.
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Lush and creamy, banana cream cheesecake has layers of fresh banana slices, cream cheese, and pudding to create a decadent dessert. Impress your friends and family with this rich cheesecake that is actually incredibly easy to make with simple ingredients.
MORE RECIPES: Banana Split Dump Cake | Banana Pudding Pie | Banana Upside Down Cake
This decadent banana cream cheesecake combines the flavors of rich and creamy cheesecake with sweet and ripe bananas. One of the best desserts imaginable, this cheesecake is rich, creamy, and has that perfect banana flavor.
A heavenly dessert, banana cream cheesecake is also delightfully easy to make. Serve it for a special occasion, holiday get-together, or after-dinner treat with friends and family. Delicious all on its own, you can make it extra indulgent by serving a slice of cheesecake with a scoop of vanilla ice cream and a mug of coffee or hot chocolate.
This phenomenal dessert is lusciously creamy and smooth. Layers of fresh banana slices, rich pudding, and velvety cheesecake come together to make an unforgettable dessert.
Banana Cream Cheesecake Ingredients
- Graham cracker - graham cracker crumbs
- Sugar - granulated sugar
- Butter - salted butter
- Cream cheese
- Vanilla extract
- Instant pudding - vanilla instant pudding mix, you can also use banana pudding
- Cream - heavy cream
- Bananas - medium bananas
- Sour cream
- Sugar - powdered sugar
To allow the flavor of the fresh banana slices to shine we used a vanilla pudding mix for our banana cream cheesecake. However, for added banana flavor, you can substitute banana pudding mix for vanilla.
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. Otherwise sliced bananas will turn brown when in contact with the air.
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. You can also put the graham crackers into a resealable plastic bag and use a rolling pin to crush them.
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.
How do I keep banana slices 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?
This layered cheesecake would taste just as delicious, and have more banana flavor, if you choose to use banana pudding instead of vanilla pudding.
How do I prevent lumps in the cheesecake?
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.
Can I freeze banana cream cheesecake?
This no-bake banana cream cheesecake can be kept in the freezer for up to a month.
How to Store Banana Cream Cheesecake
IN THE FRIDGE: Store leftover no-bake cheesecake in an airtight container in the refrigerator for 2 to 3 days.
IN THE FREEZER: Store this yummy banana cream cheesecake in the freezer for up to one month. Defrost in the refrigerator before serving.
Banana Cream Cheesecake
Banana cream cheesecake is rich and lush with layers of fresh banana slices, rich pudding, and velvety smooth cheesecake.
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 12
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.
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
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Comments
Catherine says
Delicious