Banana Cream Cheesecake is a delightful dessert that combines the rich flavors of cheesecake with the fruity freshness of bananas. It’s creamy, smooth, and is sure to please anyone who loves a sweet treat. Perfect for special occasions or just a fun weekend dessert, this recipe is simple enough for both experienced bakers and beginners.

Why Make This Recipe

This recipe is a fantastic way to enjoy the classic flavors of banana cream pie in a cheesecake form. It’s rich yet light and has the perfect balance of sweetness and creaminess. Plus, making this cheesecake can be a fun activity in the kitchen. It’s also a great way to use ripe bananas and impress your friends or family with your baking skills!

How to Make Banana Cream Cheesecake

Making Banana Cream Cheesecake is simple and straightforward. Follow these easy steps to create a delicious dessert that everyone will love.

Ingredients:

1/2 cup unsalted butter, melted
1 3/4 cups graham cracker crumbs (about 11 graham crackers)
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (8 ounce) package Cool Whip, thawed, divided
4 ripe but not brown bananas, sliced
1 3/4 cups milk
1 (3.4 ounce) package instant banana cream pie pudding mix

Directions:

Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with oil. In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar until well mixed. Reserve 1/2 cup of the mixture for topping, then press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for about 7 minutes, then allow to cool completely before filling.
Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
Using an electric mixer, beat together the softened cream cheese and sugar until smooth. Gently fold in 2 cups of Cool Whip until combined. Spread this mixture over the layer of bananas.
Arrange the remaining banana slices over the cream cheese layer.
In a separate bowl, whisk together the milk and instant pudding mix. Let it sit for 2 minutes to thicken. Fold in the remaining Cool Whip, then spread this mixture over the bananas.
Sprinkle the reserved crust crumbs on top. Refrigerate for at least 4 hours before slicing and serving. Enjoy!

How to Serve Banana Cream Cheesecake

You can serve Banana Cream Cheesecake chilled directly from the fridge. Slice it into wedges and add a dollop of extra Cool Whip on top if you like. This cheesecake pairs wonderfully with a cup of coffee or as a sweet finish to any meal.

How to Store Banana Cream Cheesecake

Store the Banana Cream Cheesecake in the refrigerator. It can last for up to 3-4 days. Make sure to cover the cheesecake with plastic wrap or aluminum foil to keep it fresh.

Tips to Make Banana Cream Cheesecake

Ensure your cream cheese is softened so that it mixes smoothly.
Use ripe bananas for the best flavor, but avoid any that are overly brown.
Don’t skip the chilling step! Letting it sit in the fridge helps the flavors meld together and improves the texture.

Variation (if any)

You can add chocolate chips or drizzle chocolate sauce on top for an extra treat. Alternatively, you might stir in some crushed nuts for added crunch.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake can be made a day in advance, allowing it to set properly in the fridge.

Q: Can I use fresh whipped cream instead of Cool Whip?
A: Absolutely! You can substitute fresh whipped cream for Cool Whip, just make sure to whip it to stiff peaks.

Q: How can I make this cheesecake gluten-free?
A: Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.