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Banana cream cheesecake is one of my favorite desserts! It has a graham cracker crust and a perfectly creamy filling. Top it with some whipped cream and fresh bananas, and you won’t be able to stop!
Reasons You’ll Love This Recipe
- Easy to Make: Cheesecake is one of those desserts that seem intimidating to make! Think of this recipe as a beginner step to making a cheesecake. It doesn’t even involve your oven!
- Classic Flavor: Banana cream is such a classic flavor that, of course, I had to make it into an easy dessert! Anything banana flavor makes me happy.
- No-bake desserts: These are such an easy way to get a great taste! Try out some more tried and true recipes like this classic cheesecake, key lime, or berry cheesecake!
Ingredients You Need to Make No-Bake Banana Cream Cheesecake
Gather up these simple ingredients and try out this cheesecake! Trust me when I say it will become a new favorite. See the recipe card at the bottom of the post for exact measurements.
- Graham crackers: You can use a food processor to create your crumbs easily. Or, put them in a ziplock bag and roll over them with a rolling pin until they are crushed. My kids love helping with that!
- Brown sugar: This sweetens up the graham crackers.
- Butter: Use salted butter for this part of the recipe.
- Cream cheese: Soften this up to room temperature before mixing it in.
- Banana Cream Pudding Mix: Use instant pudding. This gives you that classic banana cream flavor.
- Sour cream: This adds the best creamy texture and tangy flavor.
- Powdered sugar: Sweetens and dissolves so nicely into the filling.
- Vanilla extract: Enhances all of the sweet flavors used in this recipe.
- Heavy whipping cream: 40% fat is best if you can get that!
- Bananas: I sliced these and used them in the cheesecake and as a garnish on top.
Let’s Make a (No-bake!) Cheesecake
This banana cream cheesecake recipe only takes about 20 minutes to put together. The rest of the time is waiting for it to chill. This makes it a great option to make ahead of time for a party or get-together!
- Crust: Combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the ingredients are incorporated. Press into the bottom and up the sides of a 9-inch pie dish. Refrigerate the prepared crust until the filling is ready.
- Mix: In a large bowl, beat the cream cheese until smooth with an electric hand mixer. Add powdered sugar, instant banana cream pudding, vanilla extract, and sour cream. Beat ingredients for about 2 minutes until smooth and incorporated. Add the heavy whipping cream and mix for about 4 minutes until it gets very thick.
- Bananas: Slice bananas and place them in a single layer on top of the crust. Spoon the filling on the bananas and spread evenly in the pan. Carefully cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Whipped Cream: Before serving, prepare the whipped cream. Place the heavy whipping cream, powdered sugar, and vanilla into a large mixing bowl. Beat with an electric handheld mixture or a standing mixer for about 4 minutes or until stiff peaks form.
- Garnish: To serve, top the pie with whipped topping and enjoy! Garnish with sliced bananas and graham cracker crumbs if you would like!
Banana Cheesecake Variations
The difference between this no-bake banana cream cheesecake and baked cheesecake is that this version is less dense. The filling is much lighter. It’s super delicious, and I have a few ideas for how you can change this up!
- Sauce: You can drizzle some sauce onto your banana cream pie. Try out this caramel sauce or chocolate sauce.
- Filling: You can add a few more things to this filling to give it texture, flavor, and color. My kids love sprinkles, mini chocolate chips, white chocolate chips, or toffee bits!
- Topping: Not only can you add all sorts of things to the filling but also different toppings to the top! Sliced almonds not only look gorgeous, but they taste delicious, too. Vanilla wafers go well with banana cream desserts. You could top it with whole or crushed nilla wafers.
- Time-Saving Tips: You can use a store-bought crust instead of making one. You can also use Cool Whip instead of whipping cream to save time.
How to Store Leftover No-Bake Banana Cream Cheesecake
- Fridge: Once you finish your no-bake cheesecake, you can store your leftovers to enjoy later! Wrap it in plastic wrap and foil and place it in your fridge. It can be stored for up to 5 days!
- Freezer: You can freeze this no-bake banana cheesecake. Don’t add your whipped topping or fresh bananas to the top. Add those on when you are ready to eat it. Let it set in the fridge until it’s chilled. Then, wrap it in plastic wrap and then some foil. Don’t forget to write the date on it! It can stay frozen for about three months. When you are ready to eat it, just let it thaw in the fridge.
More No-Bake Cheesecake Recipes to Try
Cheesecake recipes are always a huge hit at our house at family gatherings. Here are a few more of my favorite no-bake cheesecake recipes. I’m sure that you will find another one that you love!
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No-Bake Banana Cream Cheesecake
Banana cream cheesecake is one of my favorite desserts! It has a graham cracker crust creamy filling, topped with bananas and whipped cream.
Ingredients
Crust
- 1 3/4 cup graham cracker crumbs (14 whole crackers)
- 1/3 cup brown sugar
- 8 tbsp salted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 1 (3.4 ounces) box Instant banana cream pudding
- 1/4 cup sour cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream (40% fat is best)
- 2 bananas, sliced
Whipped Topping
- 1 1/2 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- For the crust, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the ingredients are incorporated. Press into the bottom and up the sides of a 9-inch pie dish. Refrigerate the prepared crust until the filling is ready.
- In a large bowl, combine the cream cheese and beat it until smooth with an electric handheld mixer. Add in the powdered sugar, instant banana cream pudding, vanilla extract, and sour cream. Beat ingredients for about 2 minutes until smooth and incorporated. Add the heavy whipping cream and mix for about 4 minutes until it gets very thick.
- Slice bananas and place them in a single layer at the bottom of the crust. Spoon the filling on top of the bananas and spread evenly in the pan. Carefully cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Before serving, prepare the whipped topping. Place the heavy whipping cream, powdered sugar, and vanilla into a large mixing bowl. Beat with an electric handheld mixture or a standing mixer for about 4 minutes or until stiff peaks form.
- To serve, top the pie with whipped topping and enjoy! Garnish with sliced bananas and graham cracker crumbs.
Notes
If your heavy cream is less than 40% fat, the pie may not set up as well.
Nutrition
Serving: 8slicesCalories: 783kcalCarbohydrates: 61gProtein: 7gFat: 59gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 188mgSodium: 440mgPotassium: 294mgFiber: 1gSugar: 45gVitamin A: 2159IUVitamin C: 3mgCalcium: 134mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
One more thing….It’s quite a bit whipped cream. It looks like the finished product is not covered entirely by the whipped cream. True? Is it served on the side? Thanks!
Is a deep dish pan too much for this recipe, in other words….will there not be enough filling to fill it?
That’s probably too large for this recipe unless you double it!
Ok. I’ll play it by ear. Thank you!
This is very cream cheese forward. I only had one banana so a bit light on banana. I think i will try 1 1/2 packs (12 oz) cream cheese & a tad more sour cream for a lighter pie filling as it was even heavier than I like my cheesecake. I did use heavy liquid whipping cream. It was hard to spread into crust over banana slices.
I used a premade graham crust & cool whip so donot have feedback on that portion of recipe.
YUMMY!!! Sweet with a good not overpowering banana taste. I don’t have a hand mixer so the whipped topping portion was a little “runny’ but even then it’s super delicious! Next time I’m going to experiment and do a layer of Graham cracker crumbs and bananas then add the remaining filling. Not sure it’ll work but even this was an experiment (1st cheesecake ever) When I do I will update! All in all this is a great pie and will be made several more times. 😀
It all looks great, I will try them.