There’s something about banana cream that just feels like home—creamy, smooth, and full of nostalgia. This Banana Cream Cheesecake brings that feeling to a whole new level. With layers of buttery graham cracker crust, silky banana cheesecake filling, and fluffy whipped topping, it’s the dessert that gets everyone asking for seconds.
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Why you’ll love this Banana Cream Cheesecake
This recipe is a blend of comfort and indulgence. It’s creamy, cool, and irresistibly rich, yet easy enough for any home baker.
- Creamy texture with real bananas and banana pudding
- Buttery graham crust that melts in your mouth
- Make-ahead friendly for parties or holidays
- No complicated water bath required
- Customizable with toppings or add-ins
- Perfect for banana lovers who want a twist on classic cheesecake
I still remember my mom’s banana pudding cups she’d serve from her food truck in San Antonio. She’d pile them high with whipped cream, and the customers couldn’t resist. This cheesecake reminds me of that same joy—just with a little grown-up polish.
Ingredients you’ll need
This banana cream cheesecake has four simple layers that build big flavor and creamy texture.
The Crust
- 1½ cups graham cracker crumbs (classic buttery base)
- 6 tablespoons unsalted butter, melted (binds and enriches)
- 3 tablespoons granulated sugar (adds balance and sweetness)
The Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened (the creamy foundation)
- 1 cup granulated sugar (sweetness without overpowering)
- 3 large eggs (adds structure and smoothness)
- 1 teaspoon vanilla extract (brings warmth and depth)
- ½ cup mashed ripe bananas (for that signature flavor)
The Banana Pudding Layer
- 1 package (3.4 oz) instant banana pudding mix (makes it creamy and light)
- 1½ cups cold milk (thickens the pudding perfectly)
The Topping
- 1½ cups whipped cream or whipped topping (light, airy finish)
- 2–3 bananas, sliced (fresh and sweet garnish)
- Crushed graham crackers, for garnish (texture and crunch)
Optional Add-Ons or Substitutes
- Add a drizzle of caramel sauce for extra indulgence
- Swap vanilla pudding for banana if you prefer mild flavor
- Use a vanilla wafer crust instead of graham crackers
- Top with toasted coconut for a tropical touch
- Layer in sliced strawberries for a fruitier version
Step-by-step instructions
This cheesecake is straightforward but delivers bakery-level flavor and presentation.
- Make the crust. Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then cool. (My tip: Firmly press the crumbs—this keeps the crust from crumbling when sliced.)
- Prepare the filling. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and mashed bananas. Blend until creamy. (Don’t overmix—too much air can cause cracks.)
- Bake the cheesecake. Pour filling over crust. Bake for 55–60 minutes or until center is almost set. Let cool completely, then refrigerate at least 4 hours or overnight. (The longer it chills, the creamier it gets.)
- Make the pudding layer. Whisk pudding mix and cold milk until thickened. Spread evenly over the chilled cheesecake.
- Top and garnish. Add whipped cream, sliced bananas, and crushed graham crackers just before serving.
Quick reminders:
- Always use ripe bananas for full flavor.
- Let the cheesecake cool gradually to avoid cracks.
- Chill overnight for the best texture.
- Slice with a warm knife for clean cuts.
Expert tips for success
Baking a smooth, rich cheesecake isn’t hard once you know Jake’s tricks.
- Use full-fat cream cheese for the creamiest texture.
- Avoid overbeating the eggs to prevent air bubbles.
- Bake on the center rack for even cooking.
- Line the pan bottom with parchment for easy release.
- Chill at least 6 hours before topping.
- Add banana slices right before serving so they stay fresh.
- Store covered to avoid fridge moisture.
Every layer—from crust to topping—feels like a slice of comfort. Once you make it, you’ll see why this cheesecake rivals the best bakery versions.
Serving suggestions
This Banana Cream Cheesecake fits right in at holidays, summer cookouts, or cozy weekends. It pairs beautifully with other creamy desserts and light drinks.
Try it with my Burnt Basque Cheesecake for a cheesecake duo, or alongside Classic Cannoli Squares for an Italian-inspired dessert table.
For a sweet holiday lineup, serve it with Frosted Gingerbread Brownies or fruity options like Pistachio Blackberry Cheesecake.
- Serve chilled with fresh banana slices or caramel drizzle
- Add a mint leaf for color contrast
- Pair with coffee, tea, or cold milk
- Use leftovers to make banana cheesecake parfaits
- Decorate with banana chips for crunch
This dessert brings that sweet, nostalgic banana cream pie flavor with an elegant cheesecake twist—perfect for every occasion.
Storing and reheating
Cheesecake keeps well if stored properly, so you can make it in advance and enjoy it for days.
How to Store It
- Keep covered in the fridge for up to 5 days
- Wrap tightly in plastic wrap or foil
- Refrigerate without toppings if storing overnight
- Freeze slices for up to 3 months in airtight containers
How to Reheat It
- Cheesecake is best served cold, but if chilled too long, rest at room temperature 10–15 minutes before serving
- Never microwave—it alters texture
- For frozen slices, thaw overnight in the fridge
Proper storage keeps every slice rich, creamy, and as dreamy as day one.
Nutrition information
Approximate per serving (based on 12 servings):
- Calories: 420
- Protein: 7g
- Carbohydrates: 40g
- Fat: 25g
- Sugar: 28g
- Fiber: 1g
Frequently asked questions
Can I make this without banana pudding?
Yes, just use vanilla pudding for a lighter flavor.
Can I make this crustless?
Absolutely—use a parchment-lined springform pan for easy removal.
Can I use frozen bananas?
Yes, but thaw and drain them well before mashing.
Final thoughts
This Banana Cream Cheesecake is smooth, dreamy, and nostalgic—the perfect mix of homemade love and showstopping flavor. It’s that kind of dessert that disappears before the meal is even done.
- Always start with ripe bananas for natural sweetness.
- Let it chill completely before slicing.
- Finish with fresh whipped cream for the ultimate presentation.
Because when it comes to dessert, a little banana and a lot of heart go a long way.
Easy Banana Cream Cheesecake
Ingredients
Equipment
Method
- Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and mashed bananas. Blend until creamy without overmixing.
- Pour filling over crust. Bake for 55–60 minutes or until center is almost set. Let cool completely, then refrigerate at least 4 hours or overnight.
- Whisk pudding mix and cold milk until thickened. Spread evenly over the chilled cheesecake.
- Add whipped cream, sliced bananas, and crushed graham crackers just before serving.
Nutrition
Notes
- Whipped topping and graham cracker crust are featured in garnish layers.
- For extra flavor, drizzle with caramel or substitute banana pudding with vanilla pudding as needed.
