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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Slice of banana cream cheesecake topped with whipped cream swirls on a plate, in front of bananas and glass of milk.

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!

Slice of banana cream cheesecake topped with whipped cream swirls on a plate, in front of bananas and glass of milk, with text title overlay.

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:
Substitutions and Variations
🔪 Instructions:
More Delicious Cheesecake Inspired Desserts
Banana Cream Cheesecake

🍌 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.

Mixing graham cracker crumbs, sugar, and melted butter in a bowl.

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.

Pressing graham cracker crust into springform pan with the flat bottom of a measuring cup, with text overlay "make sure there are not holes."

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.

Block of cream cheese and vanilla in a bowl, with bnananas, cream, and sugar set nearby.

Step 3: In a separate bowl, beat together 1 package of softened cream cheese and vanilla.

Adding pudding powder to the banana cream cheesecake mixture in mixing bowl with hand beater and text overlay "mixture will be thick and lumpy."

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.

Pouring milk into cheesecake mixture and smooth mixture with beaters in it, text overlay "beat until smooth and creamy."

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.

Banana slices lining the base of the graham cracker crust, whole bananas nearby.

Step 6: Remove the pan from the freezer and place half of the banana slices in a single layer over the graham cracker crust.

Photo collage spreading banana cream cheesecake mixture over layer of banana slices, another layer of bananas, and another layer of cheesecake.

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.

Collage of steps to make cheesecake mixture in mixing bowl.

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.

Whipped cream cheesecake layer mounded over banana cream cheesecake in springform pan.

Step 9: Now pour mixture over the pudding cream layer as evenly as possible.

Smoothed top of banana cheesecake in springform pan next to bunch of bananas.

Step 10: Smooth the cheesecake filling mixture with an offset spatula. Refrigerate the cheesecake for at least 4 hours before serving.

Top of banana cream cheesecake with graham cracker crumbs and swirls of whipped cream as garnish.

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.

Banana cream cheesecake with slices removed showing the layers inside.

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!

Slice of banana cheesecake on a small plate with form marks through the tip.

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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.

Luscious Banana Cream Cheesecake