Print

Banana Cream Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Banana Cream Cheesecake is the ultimate dessert mashup—combining the rich indulgence of classic cheesecake with the nostalgic flavor of banana cream pie. Featuring a vanilla wafer crust, banana-infused cheesecake filling, and a light banana mousse topping, it’s a dreamy, make-ahead treat perfect for any occasion.

Ingredients

  • For the Crust
  • 2 cups crushed vanilla wafers or graham crackers
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the Cheesecake Filling
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup sour cream
  • 1 tbsp cornstarch
  • For the Banana Cream Topping
  • 1 box (3.4 oz) instant banana pudding mix
  • 1½ cups cold milk
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional Garnishes
  • Whipped cream
  • Fresh banana slices
  • Crushed vanilla wafers or graham cracker crumbs

Instructions

  1. Make the Crust: Preheat oven to 325°F (160°C). Mix crushed cookies, sugar, and melted butter. Press into a 9-inch springform pan. Bake 10 minutes. Cool slightly.
  2. Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla, mashed bananas, sour cream, and cornstarch. Pour over crust.
  3. Bake the Cheesecake: Wrap pan in foil and place in a water bath. Bake 60–70 minutes until center is slightly jiggly. Cool in the oven with the door cracked for 1 hour. Chill at least 6 hours or overnight.
  4. Make the Banana Cream Topping: Whisk pudding mix and milk until thickened. In another bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Fold whipped cream into pudding. Spread over chilled cheesecake.
  5. Garnish and Serve: Top with whipped cream, banana slices, and crushed cookies. Slice with a warm knife for clean edges.

Notes

  • Use fully ripe bananas for the best flavor.
  • Cheesecake can be made 1–2 days ahead and stored chilled.
  • For freezing, skip the banana garnish and wrap tightly.
  • Use gluten-free cookies for a GF version.
  • Mini cheesecakes take about 20–25 minutes to bake in a muffin tin.

Nutrition

Find it online: https://cookedbymaya.com/banana-cream-cheesecake/