Banana Cream Cheesecake

This banana cream cheesecake has a deliciously creamy texture and layers of fresh banana slices, cream cheese, and pudding to create a decadent dessert.

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Banana cream cheesecake is a heavenly dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas. This sinfully delicious treat is perfect for any occasion, and it’s sure to dazzle your taste buds.

Banana Cream Cheesecake Ingredients

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You’ll need:

For The Graham Cracker Crust:

• 2 cups of graham cracker crumbs
• ½ cup of granulated sugar
• ¾ cup of salted butter, melted

For The Pudding Cream Layer:

• 1 (8-ounce) package of cream cheese, softened
• 1 teaspoon of vanilla extract
• 1 (3.4-ounce) package of vanilla instant pudding mix
• 3 cups of heavy cream, divided into 2 cups and 1 cup
• 3-4 medium bananas

For The Cheesecake Layer: 

• 2 (8-ounce) packages of cream cheese, softened
• 1 teaspoon of vanilla extract
• ⅓ cup of sour cream
• 1¼ cups of powdered sugar, divided into 1 cup and ¼ cup

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 This Banana Cream Cheesecake Recipe

STEP ONE: Combine cracker crumbs and granulated sugar in a mixing bowl. Add the 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 mixture into the prepared pan.

STEP THREE: Place the pan in the freezer, allowing the crust to firm while making the filling.

STEP FOUR: In a medium mixing bowl using an electric mixer, 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).

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 bananas and spread in a single layer on the prepared crust.

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 1 cup of powdered sugar and beat until smooth.

STEP NINE: Spread the cheesecake batter evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake mixture.

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.

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

This dreamy banana cheesecake dessert is as decadent as they come and is easy to make for a special occasion or after-dinner treat.

Serve it along with a creamy scoop of vanilla ice cream and an iced tea to drink. 

Our banana pudding pie and banana ice cream are two more banana-flavored delights to add to your menu.

MORE CHEESECAKE RECIPES

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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 one of the best desserts imaginable. It’s rich, creamy, and has that perfect banana flavor. This recipe is incredibly easy to make with simple ingredients and will impress your friends and family alike.

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Banana Cream Cheesecake

5 from 3 votes

This banana cream cheesecake has a deliciously creamy texture and layers of fresh banana slices, cream cheese, and pudding to create a decadent dessert.

Prep Time 30 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 12

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Ingredients

  

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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 into 2 cups and 1 cup
• 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 into 1 cup and ¼ cup

Instructions

 

• Combine the graham cracker crumbs and granulated sugar in a mixing bowl. Add the 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.

Nutrition

Calories: 667kcal | Carbohydrates: 51g | Protein: 9g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 504mg | Potassium: 304mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1806IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 1mg

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