You don’t even need an oven to make this banana cream cheesecake! This has a crust and a perfectly creamy filling. Top it with some whipped cream and fresh bananas and you won’t be able to stop at one slice!
Cheesecake is one of my all-time favorite desserts! Especially the no-bake kind. Try out some more tried and true recipes like this classic, key lime, or berry cheesecakes!
No-Bake Banana Cream Cheesecake
No-bake desserts are such an easy way to get a great taste! This banana cream is no exception. Banana cream is such a classic flavor that of course, I had to make it into an easy dessert! I used a graham cracker crust (switch it up to this Oreo crust if you want another delicious and unique taste!) You can totally use a store-bought crust too if saving more time is important.
Cheesecake is one of those desserts that just seem fancy. Plus intimidating to make! Think of this recipe as a beginner step to making a cheesecake. It doesn’t even involve your oven! Once you try this no-bake banana cream cheesecake, you will be hooked. This recipe is so insanely delicious that when you are done with it you will want to try the real thing. This New York cheesecake is a classic one to start with!
Ingredients You Need to Make No-Bake Banana Cream Cheesecake
Gather up these simple ingredients and try out this cheesecake! Trust e when I say that it’s going to become a new favorite. See the recipe card at the bottom of the post for all of the measurements.
- Graham crackers: You can use a food processor to easily create your crumbs. 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.
- Instant banana cream pudding: This gives you that classic banana cream flavor.
- Sour cream: This really adds in some creamy texture.
- Powdered sugar: This us used because is dissolves so nicely into the filling.
- Vanilla extract: This will enhance all of the sweet flavors being 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 also as a garnish on top.
Let’s Make a (No-bake!) Cheesecake
This no-bake banana cream cheesecake 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!
- Make crust: 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.
- Mix cheesecake ingredients: In a large bowl, combine the cream cheese and beat until smooth with an electric hand held 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.
- Add bananas: Slice bananas and place in a single layer in 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 at least 5 hours or overnight.
- Make whipped topping: 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.
- Garnish: To serve, top the pie with whipped topping and enjoy! Garnish with sliced bananas and graham cracker crumbs if you would like!
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 on how you can change this up!
- Sauce: If you want to drizzle some sauce onto your slice then try out this caramel sauce or this chocolate sauce.
- Filling: You can add a few more things into this filling to give it some more 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 you can add different toppings to the top too! Sliced almonds not only look gorgeous but they taste delicious too. Or try almons, mini chocolate chops or again, sprinkles!
Can You Freeze It?
Yes! You can definitely 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 3 months. When you are ready to eat it then just let it thaw in the fridge.
How to Store Leftover No-Bake Banana Cream Cheesecake
Once you are finished with your no-bake cheesecake then you can store your leftovers to enjoy later! Wrap it up in plastic wrap and foil and place it in your fridge. It can be stored for up to 5 days!
No-Bake Banana Cream Cheesecake
- 1 3/4 cup graham cracker crumbs (14 whole crackers)
- 1/3 cup brown sugar
- 8 tbsp salted butter, melted
- 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
- 1 1/2 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 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 if you would like!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.