Banana Cream Cheesecake is a creamy and delicious no-bake dessert recipe. This cheesecake dessert boasts a graham cracker crust, a thick layer of vanilla 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. And in the warmer months, it makes a refreshing dessert without needing to turn on the oven!
Don’t worry because you will still find that this banana version has the creaminess of a traditional New York style cheesecake, but also a natural sweetness from using the ripe bananas.
Speaking of ripe bananas, do you ever buy a bundle and watch them slowly brown over the next week (or day!) and wonder what to do with them because you really don’t want them to go to waste? Of course, you do! Which is another reason I make this cheesecake pretty often and there’s no doubt about it, it’s a family favorite. It could be my personal favorite cheesecake of all time – it’s a toss-up between this one and my Lemon Cheesecake.
Next time you are craving The Cheesecake Factory, you can skip the trip and make this banana cream cheesecake recipe without even leaving the house!
Ingredients Needed for Banana Cream Cheesecake
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.
- heavy cream,
- Bananas – you’ll need about 3 or 4 and just know the riper they are the sweeter they will be!
Cheesecake Layer:
- cream cheese – Again, be sure the cream cheese is softened
- vanilla extract
- sour cream
- powdered sugar
Kitchen Gadget and Tools Needed
- Mixing Bowls
- Electric Mixer – hand or stand mixer
- 9-inch springform pan
- Offset spatula – this is just to help get the layers even (aff link to the one I use)
How to Make the BEST Banana Cream Cheesecake
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 the crust in the freezer so it has a chance to firm up while you make the cheesecake filling.
Beat together 1 package of softened cream cheese and vanilla in another medium-sized mixing bowl. Once it is fluffy, add the pudding mix and beat until the mixture is combined. Don’t worry – it will be thick and clumpy at this point.
While beating continuously, slowly drizzle the heavy cream (about 2 cups) into the mixture until it is smooth. Leave out the remaining 1 cup of heavy cream, this will be used to make the piped swirls on top of the cheesecake.
Remove the pan from the freezer and spread the slices of fresh bananas in a single layer over the graham cracker crust. Add half of the pudding mixture over the bananas. Then layer more banana slices, followed by the remaining pudding mixture, and set aside.
Beat together the rest of the softened cream cheese, vanilla, and sour cream until it’s smooth and fluffy. Pour in a cup of powdered sugar and finish mixing until it’s smooth again.
Now pour the cheesecake filling over the pudding cream layer as evenly as possible. Smooth the top by using an offset spatula.
Refrigerate the cheesecake for at least 4 hours before serving. You can also place it in the freezer for 2 hours to let it set if you are short on time.
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.
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.
Line a regular baking pan with parchment paper makes it easier to take the cake out if you aren’t using a springform pan. Just 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!
Helpful Tips for Making 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.
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.
More Easy Pies and Cakes to Try:
- The Most Delicious No Bake Cheesecake
- Delicious No Bake Eggnog Pie
- Peanut Butter Chocolate Ice Cream Pie
- Key Lime Pie
- Bacardi Rum Cake
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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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.