Luscious Banana Cream Cheesecake

February 8, 2023 | 2 Comments

This no-bake Banana Cream Cheesecake boasts a buttery graham cracker crust, a thick layer of vanilla pudding filled with fresh, sliced bananas, and a silky cheesecake top layer!

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close up of banana cheesecake with a whipped cream topping

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!

side shot of a no bake banana cream cheesecake that has already set

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.

side shot of banana cream cheesecake with a graham cracker crust and piped whipped cream

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!

close up of a banana cream cheesecake with a slice cut out

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.

smoothing out graham cracker crust in a pan

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.

pouring heavy cream into bowl with mixed cream cheese

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.

spreading out the cream layer for the cheesecake

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.

cheesecake in springform pan being prepped with the next layer

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.

top shot of a banana cheesecake with piped whipped cream next to milk and bananas

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!

a slice banana cream cheesecake topped with whipped cream on a white plate next to a banana

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.

a close up of the different layers in a slice of banana cheesecake

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.

Luscious Banana Cream Cheesecake