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Banana Cream Cheesecake

This Banana Cream Cheesecake is irresistibly creamy and bursting with fresh banana flavor, perfect for any occasion and easy to make!
Prep Time30 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Cheesecake, Creamy, Easy, No-Bake
Servings: 8 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2/3 cups salted butter melted
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 3.4 ounces vanilla instant pudding mix or banana pudding mix
  • 3 cups heavy cream divided
  • 3 to 4 medium bananas
  • 16 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2/3 cups sour cream
  • 1 1/4 cups powdered sugar divided

Instructions

  • In a medium bowl, combine 2 cups of graham cracker crumbs with 1/3 cup granulated sugar. Pour in the melted salted butter (2/3 cups) and stir until the mixture looks like wet sand. Press this evenly into the bottom of your 9-inch springform pan, creating a firm base. Place it in the refrigerator while you prepare the filling to let it set.
  • In a large mixing bowl, whisk together 8 ounces of softened cream cheese, 1 teaspoon vanilla extract, and 3.4 ounces of vanilla instant pudding mix until smooth and creamy. This mixture will form the flavorful base of your cheesecake filling.
  • In a separate bowl, whip 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding and cream cheese mixture, combining them thoroughly without deflating the cream. This creates a light, airy texture for the filling.
  • Peel and slice 3 to 4 medium bananas into thin rounds. Carefully fold half of the banana slices into the cheesecake batter. In another bowl, beat together 16 ounces of softened cream cheese, 1 teaspoon vanilla extract, 2/3 cups sour cream, and 3/4 cup powdered sugar until smooth. Gently combine this with the pudding-cream mixture for extra richness and creaminess.
  • Pour half of the cheesecake batter over the chilled graham cracker crust. Layer the remaining banana slices evenly on top, then cover with the rest of the batter. Smooth the surface with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  • Before serving, whip the remaining 1 cup of heavy cream with 1/2 cup powdered sugar until stiff peaks form. Spread or pipe this luscious topping over the chilled cheesecake for a stunning finish.
  • For an extra touch, garnish with extra banana slices or a sprinkle of crushed graham crackers. Slice carefully with a warm knife, serve, and enjoy the creamy delight of your homemade Banana Cream Cheesecake!

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing Bowls
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Use ripe but firm bananas to prevent the cheesecake from becoming mushy.
  • Freeze leftovers for up to 2 months; thaw overnight in the refrigerator before serving.
  • Substitute sour cream with Greek yogurt for a different but creamy texture.
  • Adding chopped nuts to the crust adds delightful crunch and flavor contrast.
  • Toss banana slices with lemon juice before layering to reduce browning.