Banana Cream Cheesecake
This Banana Cream Cheesecake is a luscious, no-bake treat combining creamy cheesecake and fresh bananas in a buttery graham cracker crust.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Refrigerator
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter melted
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix or banana pudding
- 1 cup heavy cream for pudding mixture
- 2 cups heavy cream whipped
- 3 to 4 medium bananas sliced
For the Topping:
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup powdered sugar divided
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted salted butter in a mixing bowl. Stir until mixture resembles wet sand. Press firmly into bottom of springform pan. Bake for 10 minutes, then remove and let cool completely.
Make the Cheesecake Filling
- In a large bowl, beat 8 ounces softened cream cheese with 1 teaspoon vanilla extract until smooth and creamy. Add vanilla instant pudding mix and 1 cup heavy cream. Mix until well combined and pudding begins to thicken.
- In another bowl, whip 2 cups heavy cream until soft peaks form. Gently fold whipped cream into cheesecake mixture until fully incorporated, keeping mixture light and fluffy.
Assemble the Cheesecake
- Slice bananas into thin rounds and layer on top of cooled crust. Pour cheesecake filling over bananas, smoothing top with spatula. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Prepare the Topping
- Beat together 16 ounces softened cream cheese, 1 teaspoon vanilla extract, 1 cup sour cream, and 1 cup powdered sugar until smooth. Spread over chilled cheesecake.
Final Touches
- Slice remaining bananas and arrange on top of cheesecake for decoration. Optionally drizzle with caramel sauce or chocolate syrup.
Notes
- Use gluten-free graham cracker crumbs or almond flour for a gluten-free crust.
- Replace sour cream with Greek yogurt for a tangier flavor.
- Substitute heavy cream with chilled coconut cream for a dairy-free option.
- Reduce granulated sugar or use sugar substitutes for a lower-sugar cheesecake.
- Chill cheesecake long enough to set; it should be firm to the touch before serving.