Indulge in the perfect summertime dessert with this banana cream cheesecake, featuring layers of banana pudding, cream cheese, and sliced bananas nestled in a graham cracker crust. No need to heat up the kitchen—aside from baking the crust, this treat is chilled to perfection.
Banana Cream Cheesecake
Updated on Oct. 14, 2024
With layers of banana pudding, cream cheese and sliced bananas in a graham cracker crust, banana cream cheesecake is a refreshing, delicious dessert that’s best enjoyed during the sweltering summertime. Aside from baking the crust, you don’t need to use the oven to make this chilled treat. Just bear in mind that you will need to refrigerate it for a couple of, hours, so plan accordingly. Keep reading for the best banana cream pie cheesecake recipe.
Ingredients for Banana Cream Cheesecake
- Graham cracker crumbs: You could use crushed Nilla wafers here instead if you’d prefer.
- Sugar: This recipe calls for just the right amount of sugar, so the sweetness doesn’t overpower the other flavors.
- Butter: Use unsalted butter so you can better control the flavor profile.
- Cream cheese: Make sure the cream cheese is softened before using.
- Sugar: Granulated sugar is best so you don’t get a gritty texture.
- Whipped topping: Be sure to thaw the topping properly.
- Bananas: Medium-firm bananas are best (you want them to be yellow, not brown).
- Milk: The milk you use should be two-percent, not skim.
- Instant banana cream pudding mix: This really intensifies the banana flavor.
Directions
Step 1: Make the crust
In a small bowl, combine the cracker crumbs and sugar; stir in the butter. Set aside 1/2 cup for the topping. Press the remaining crumb mixture onto the bottom and up the sides of a greased 9 inch springform pan or square baking pan. Bake at 350°F for five to seven minutes. Cool on a wire rack.
Step 2: Prepare the filling
In a large bowl, beat the cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in the crust and top with half the cream cheese mixture. Repeat layers.
Step 3: Prepare to refrigerate
In a small bowl, whisk the milk and pudding mix for two minutes. Let it stand for two minutes or until soft-set; fold in the remaining whipped topping. Pour over the cream cheese layer. Sprinkle with the reserved crumb mixture. Refrigerate for one to two hours or until set.
Banana Cream Cheesecake Variations
- Add cinnamon to the graham cracker crust: A dash of cinnamon pairs well with the graham cracker.
- Garnish with more bananas: Why not add another burst of banana flavor in the form of sliced bananas on top?
- Top with caramel sauce: A homemade caramel sauce would be delicious on this cheesecake.
How to Store Banana Cream Cheesecake
To store this cheesecake, wrap it tightly with plastic wrap and stick it in the fridge. It will last for up to five days when stored properly.
Can you make banana cream cheesecake ahead of time?
Yes. Banana cream cheesecake is a great dessert to make ahead of time since it refrigerated and freezes well. Bake your cheesecake in advance and cover and refrigerate it for up to three days (or store it in the freezer for up to one month).
Banana Cream Cheesecake Tips
Do I have to use a springform pan?
No, you don’t necessarily need to use a springform pan. You can use almost any baking pan for cheesecake.
How do you know when this cheesecake is set?
You can tell when your cheesecake is set by gently shaking the pan—if the center jiggles uniformly, it’s good to go.
What should I do if my cheesecake gets a crack in it?
Don’t stress! Just cover up the crack with a delicious topping, like whipped cream, caramel sauce or ganache.
Watch How to Make Banana Cream Cheesecake
Banana Cream Cheesecake
Prep Time
25 min
Yield
10 servings
Ingredients
- 1-3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 3 to 4 medium firm bananas, sliced
- 1-3/4 cups cold 2% milk
- 1 package (3.4 ounces) instant banana cream pudding mix
Directions
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts
1 piece: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.
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Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. —Margie Snodgrass, Wilmore, Kentucky
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