Easy Banana Cream Cheesecake Recipe
This no-bake banana cream cheesecake layers a buttery graham crust with a silky banana-pudding filling and fluffy whipped topping. It’s simple, rich, and perfect for make-ahead desserts.
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Servings:
Ingredients
Main Ingredients
- 2 cup graham cracker crumbs lightly packed
- 2 tbsp granulated sugar for crust
- 7 tbsp unsalted butter, melted
- 1.5 cup heavy cream, cold for filling
- 24 oz cream cheese, softened
- 0.5 cup granulated sugar for filling
- 0.5 cup sour cream room temperature
- 2.5 tsp vanilla extract
- 0.75 cup mashed ripe banana well mashed
- 3.4 oz instant banana pudding mix (dry)
- 1 cup heavy cream, cold for topping
- 2 tbsp powdered sugar for topping
- 1.5 cup banana slices for garnish
- 0.5 cup vanilla wafer cookies, crushed optional garnish
Instructions
Preparation Steps
- Line a 9-inch springform pan with parchment and lightly grease the sides.
- Stir graham crumbs with 2 tbsp sugar. Pour in melted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the pan bottom. Chill while you make the filling.
- Whip 1.5 cups cold heavy cream to stiff peaks; set aside for folding into the filling.
- Beat cream cheese with 1/2 cup sugar until smooth and fluffy, about 2 minutes.
- Blend in sour cream, 2 tsp vanilla, and mashed banana until fully combined.
- Sprinkle in the dry banana pudding mix and beat until the filling thickens.
- Fold the whipped cream gently into the banana filling until no streaks remain.
- Spread filling over the crust and smooth the top. Cover and chill at least 6 hours or overnight.
- Whip the remaining 1 cup cream with powdered sugar and 1/2 tsp vanilla to soft peaks for topping.
- Unmold cheesecake. Top with banana slices, dollops of whipped cream, and crushed wafer cookies. Slice and serve.
Notes
Variation: Swap the graham crust for crushed vanilla wafers or chocolate cookie crumbs. For brighter flavor, fold in a squeeze of lemon with the banana. Storage: Cover and refrigerate up to 3 days. To keep the bananas from browning, brush slices with a little lemon juice. Cheesecake slices freeze well for up to 1 month; thaw in the fridge.
This recipe is an original creation inspired by classic Easy Banana Cream Cheesecake Recipe flavors. All ingredient ratios and instructions are independently developed.