Banana Cream Cheesecake is a creamy and delicious no-bake dessert recipe. This crowd pleaser boasts a graham cracker crust, a thick layer of vanilla cheesecake pudding filled with fresh, sliced bananas, and a silky cheesecake top layer! If you like banana cream pie and banana pudding, you will love this banana cheesecake!
I love a good cheesecake recipe and it’s even better when you add bananas into the mix! One reason I love this version so much is because it’s no-bake! With this banana cream no-bake cheesecake, you do not have to wonder if it’s cooking correctly in the oven and you can avoid a water bath. In the warmer months, it makes a refreshing dessert without needing to turn on the oven or head over to Cheeesecake factory!
Don’t worry because you will still find that this banana version has the creaminess of my traditional New York style classic cheesecake recipe, but also a natural sweetness from using the ripe bananas. It is kind of a medley between a plain no-bake cheesecake and this sinful banana cream pie with graham cracker crust. Banana cream pie cheesecake is my kind of medley!
If you’re a banana lover like me, try our banana pudding trifle and our banana buttermilk pancakes, too!
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🍌 Ingredients:
Graham Cracker Crust Ingredients:
- graham cracker crumbs – an easy way to crush the graham crackers is by adding them to a food processor or high-speed blender.
- granulated sugar
- salted butter
Pudding Cream Layer:
- cream cheese – be sure to allow a little extra time for the cream cheese to soften
- vanilla extract
- vanilla instant pudding mix – if you can’t find this pudding mix or want even more banana flavor you can swap it for banana pudding instant mix. Please note we are not preparing the pudding, we’re using just the dry pudding powder.
- heavy cream
- Bananas – you’ll need about 3 or 4 and just know the riper they are the sweeter they will be! For this recipe, I like bananas that are completely yellow, but before brown spots start to form.
Cheesecake Layer:
- cream cheese – Again, be sure the cream cheese is softened
- vanilla extract
- sour cream – this adds a little tang to the cheesecake mixture and cuts through the cream cheese a bit.
- powdered sugar
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We garnish with whipped cream and some leftover graham cracker crumbs. You might also like to top whipped cream swirls with some fresh banana slices just before serving. They will turn brown quickly so don’t slice the garnish in advance. Toss banana slices with a little lemon juice to delay oxidation.
Substitutions and Variations
- Skip the layers – Use our no-bake cheesecake recipe and layer the filling with sliced bananas to make a simple banana cheesecake without the pudding layer.
- Use Golden Oreos, vanilla wafers, or any vanilla sandwich cookie to make the crust instead of graham crackers.
- Top the dessert with Cool Whip instead of whipped cream. You’ll still want to use heavy cream in the cheesecake layer though.
- Sometimes you can buy graham cracker crumbs that are already ground up. I think making my own crumbs taste fresher. Use a food processor to quickly pulverize graham crackers. If you don’t have a food processor or blender, you can simply place the sheets in a zip top bag and crush them with a mallet or rolling pin.
🔪 Instructions:
PREP: Pulse graham crackers into fine crumbs if using graham cracker sheets. Bring all cheesecake ingredients to room temperature to minimize lumps in the mixture. Line a springform pan with parchment paper.
Step 1: To form the graham cracker crust, add the granulated sugar and graham cracker crumbs to a medium-size mixing bowl and then stir in the melted butter.
Step 2: Press crumb mixture into the bottom and slightly up the sides of the springform pan in an even layer, making sure there are no holes. Place crust in the freezer to firm while making the banana cheesecake filling.
Step 3: In a separate bowl, beat together 1 package of softened cream cheese and vanilla.
Step 4: When the cream cheese is fluffy, add the pudding mix and beat until the mixture is combined. Don’t worry – it will be thick and lumpy at this point.
Step 5: While beating continuously, slowly drizzle the heavy cream (about 2 cups) into the mixture until it is smooth. Reserve the remaining 1 cup of heavy cream, this will be used to make the piped swirls on top of the cheesecake.
Step 6: Remove the pan from the freezer and place half of the banana slices in a single layer over the graham cracker crust.
Step 7: Add half of the pudding mixture over the bananas. Then layer more banana slices, followed by the remaining pudding mixture. Chill in the refrigerator while making the final layer.
Step 8: Beat together the rest of the softened cream cheese (16 oz.), another teaspoon of vanilla, and sour cream until it’s smooth and fluffy. Carefully add in a cup of powdered sugar and finish mixing until it’s smooth again.
Step 9: Now pour mixture over the pudding cream layer as evenly as possible.
Step 10: Smooth the cheesecake filling mixture with an offset spatula. Refrigerate the cheesecake for at least 4 hours before serving.
Step 11: To make the whipped cream topping, whip the rest of the heavy cream and the powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake and sprinkle with some graham cracker crumbs.
Recipe Tips for a Smooth and Creamy Banana Cream Cheesecake
- Don’t skip softening the cream cheese. This helps to make the mixture as smooth as possible.
- Wait to slice the bananas (just after the pudding cream layer has been prepped) so they don’t turn brown. The cream layer will help seal their freshness and color in. It’s the contact with air that turns them brown. Slice fast
- Don’t forget that overmixed heavy whipping cream becomes….butter! Yum, but we’re not going for that here. Haha. Don’t overwhip!
- We used vanilla pudding mix to allow the flavor of the fresh bananas to shine. You could always substitute instant banana cream pudding mix for extra banana flavor. I was concerned that using the vanilla pudding wouldn’t have enough banana, but actually, I felt it was the exact perfect balance.
- It will be easier to remove the cheesecake if you line the bottom of the pan with parchment paper and spray the springform pan with nonstick cooking spray.
Can You Make a Cheesecake Without a Springform Pan?
Technically yes, a springform pan just makes it easier because most cheesecakes are tall and regular baking pans don’t have sides that come up far enough to hold all of the ingredients the recipe calls for.
Also, because you can release the clip on the pan and basically take the pan off of the cheesecake, there’s no need to dirty up additional serving trays. Removing and slicing a cheesecake from a springform pan is a cinch.
Line a regular baking pan with parchment paper to make it easier to take the cake out if you aren’t using a springform pan.
Also, remember you may have to play around with the ingredients to make sure they will all fit. A 3″ tall round cake pan may do the trick as long as it’s at least 9″ wide!
Storing and Freezing Instructions
If you have leftovers, they will stay fresh when kept in the refrigerator for 2 to 3 days.
To freeze banana cream cheesecake for later, once you have it made, allow it to freeze for at least 2 hours then wrap it in a layer of plastic wrap or aluminum foil and place it in a freezer bag, which will stay fresh up to 1 month. Please note that frozen bananas don’t thaw all that well – they may have some discoloration and be watery. Try to serve this cheesecake fresh!
More Delicious Cheesecake Inspired Desserts
If you try this Banana Cream Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Banana Cream Cheesecake
Ingredients
Graham Cracker Crust Ingredients:
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter melted
Pudding Cream Layer:
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 3.4 oz. package vanilla instant pudding mix (you can also use banana pudding)
- 3 cups heavy cream divided
- 3-4 medium bananas
Cheesecake Layer:
- 2 8-ounce packages cream cheese, softened
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 ¼ cup powdered sugar divided
Instructions
- Add the granulated sugar and graham cracker crumbs to a medium-size mixing bowl and then stir in the melted butter.
- To form the graham cracker crust, add the mixture to the bottom of the springform pan in an even layer and press firmly, making sure there are no holes.
- Place pan in the freezer, allowing the crust to firm while making the filling.
- In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy.
- Add packet of pudding mix and beat until thoroughly combined (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 mixture is creamy and smooth. (Set aside the remaining 1 up of heavy cream to whip for topping the cheesecake).
- Slice bananas and spread 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 then 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 cream cheese mixture 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
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Notes
- Don’t skip softening the cream cheese. This helps to make the mixture as smooth as possible.
- Wait to slice the bananas (just after the pudding cream layer has been prepped) so they don’t turn brown. The cream layer will help seal their freshness and color in. It’s the contact with air that turns them brown. Slice fast
- Don’t forget that overmixed heavy whipping cream becomes….butter! Yum, but we’re not going for that here. Haha. Don’t overwhip!
- We used vanilla pudding mix to allow the flavor of the fresh bananas to shine. You could always substitute instant banana cream pudding mix for extra banana flavor. I was concerned that using the vanilla pudding wouldn’t have enough banana, but actually, I felt it was the exact perfect balance.
- It will be easier to remove the cheesecake if you line the bottom of the pan with parchment paper and spray the springform pan with nonstick cooking spray.
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Comments & Reviews
Pat Means says
What size spring form pan are you using? I’m sure that makes a difference, especially with the crust
Stefanie says
Hi Pat, I use a 9″ springform pan, will add that info to the post, thanks!
Andrea says
Just wondered if the bananas turn brown fast. Can you make ahead of time or must be served that day
girlinspired says
Hi Andrea, The bananas stay a bit protected if you slice them right as you’re ready to add the fillings. You can also squeeze just a couple teaspoons of lemon juice and toss the bananas with that before layering them into the cheesecake, which will keep them from turning brown. I would hold off on adding any to the top if you wanted to garnish with banana slices – wait until you’re serving for that. But you can make this the day before and I think the bananas will be okay, especially if you toss them with a little lemon.