Banana Cheesecake Recipe

This deliciously creamy and smooth Banana Cheesecake recipe is completely NO BAKE!  So easy and so delicious and filled with layers of a wafer crust, silky vanilla custard pudding, creamy cheesecake, fresh banana and whipped cream topping!  

My dear friend Julianne of Beyond Frosting is a genius.  She has just written a cookbook that we all desperately need during this season.  Her new book No-Bake Treats is a summer miracle.

When her new cookbook No-Bake Treats landed at my door, I could not wait to make something.  My soul is quite southern so you know this No Bake Banana Cream Cheesecake called at me right away.  It looked glorious in the cookbook, and I loved that mine looked exactly the same after I made it.

Ingredients

• For the Pudding:
  • Start with egg yolks that are slightly beaten, just until they know who’s boss.
  • Sweeten the deal with granulated sugar, the real MVP.
  • Add a dash of flour and a pinch of salt for that perfect balance.
  • Heavy whipping cream makes it rich and smooth, like your favorite jazz tune.
  • A splash of vanilla extract, because what’s life without a little essence?
• For the Crust:
  • Vanilla wafers lay the foundation – think of it as the base of your flavor skyscraper.
  • Unsalted butter to bring it all together – it’s like glue, but tastier.
• For the Cheesecake:
  • Cream cheese, softened to the attitude of a lazy Sunday.
  • More granulated sugar to keep the sweetness coming.
  • A drizzle of heavy whipping cream to elevate the creaminess.
  • Vanilla extract, because twice is nice!
• For the Topping:
  • Whip up some heavy cream to soft peaks – clouds of delight!
  • Powdered sugar for a silky finish.
  • Sliced bananas for that burst of mellow yellow.
  • Crushed vanilla wafers for a crunch that’s as surprising as a plot twist in your favorite series.

How to Make Banana Cheesecake

For the Pudding:

• Place egg yolks in a separate bowl.
• In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
• Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
• After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper.
• Pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken and bubbly and remove from heat.
• Strain pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
• Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.

For the Crust:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
• In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.

For the Cheesecake:

• Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
• Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
• Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
• Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.

For the Topping:

• Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until the cream gets bubbly.
• Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups of the whipped cream for piping edge on cake.
• To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
• Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.

How to Store

To store your banana cheesecake, first make sure it’s cooled completely if it’s freshly made. Then, wrap it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors from the fridge. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cheesecake without the banana slices and whipped cream topping for up to a month. Just thaw it overnight in the fridge when you’re ready to indulge, and add the fresh toppings before serving.

Tips for Making Banana Cream Cheesecake

Here are some tips for making a perfect Banana Cream Cheesecake recipe!

Tip 1: Make sure your ingredients for your cheesecake layer are at room temperature!

Have you ever tried mixing hold cream cheese in a stand mixer?  It is quite quite difficult!  You want to make sure that your cream cheese is at room temperature and completely softened before mixing it.  The sugar will melt directly into the cream cheese and fluff up making it so smooth and rich.  You want the ingredients to become one so starting a room temperature helps a lot!

Tip 2: For the Crust, use the bottom of a measuring cup to evenly layer it!

This trick has been a favorite of mine because it ensures an even crust.  When we use our hands, our crusts can be uneven.  However by using the bottom of a measuring cup, it elongates the crust and makes sure it is even and beautifully perfect for presentation.

Tip 3: Make Sure Your Ingredients are Cold for Your Whipped Cream

For whipped cream, you will want the opposite of room temperature.  You want super cold cream, a cold beater and a cold bowl to make whipped cream.

Tip 4: Remember to Refrigerate Cheesecake!

Before serving, you will need to refrigerate your cheesecake in order for it to set.  Don’t forget this step!

Other Amazing Banana Recipes to Try

• Banana Pudding Cheesecake Bars
• Classic Banana Pudding
• Banana Milkshakes
• Banana Cake
• Banana Pudding Cake

Banana Cheesecake Recipe

This deliciously creamy and smooth Banana Cheesecake is completely NO BAKE!

5 from 3 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 10 servings

Ingredients

For the Pudding:

• ▢ 2 large egg yolks slightly beaten
• ▢ 1/3 cup granulated sugar 64 g
• ▢ 2 tbsp all-purpose flour 16 g
• ▢ Dash salt
• ▢ 1 ½ cups heavy whipping cream 355 ml
• ▢ ½ tsp vanilla extract

For the Crust:

• ▢ 11 oz vanilla wafers 312 g
• ▢ 8 tbsp unsalted butter 115 g

For the Cheesecake:

• ▢ 16 oz cream cheese, softened 454 g
• ▢ ½ cup granulated sugar 96 g
• ▢ 2 tbsp heavy whipping cream 30 ml
• ▢ 1 tsp vanilla extract

For the Topping:

• ▢ 2 cups heavy whipping cream 473 ml
• ▢ 1 ½ cups powdered sugar 195 g
• ▢ 2 whole bananas sliced
• ▢ 6-8 vanilla wafers crushed

US Customary – Metric

Instructions

For the Pudding:

• Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl.
• In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
• Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
• After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper.
• Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.
• Strain pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
• Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.

For the Crust:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
• In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.

For the Cheesecake:

• Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
• Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
• Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
• Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.

For the Topping:

• Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until the cream gets bubbly.
• Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups of the whipped cream for piping edge on cake.
• To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
• Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.

Notes

Make sure you start with room temperature ingredients when making your cheesecake layer.  Cream cheese must be room temperature.

However for your whipped cream, ingredients must be cold and the bowl must be cold as well.

Nutrition

Calories: 847kcal | Carbohydrates: 65g | Protein: 6g | Fat: 63g | Saturated Fat: 36g | Cholesterol: 229mg | Sodium: 321mg | Potassium: 154mg | Sugar: 46g | Vitamin A: 2210IU | Vitamin C: 0.5mg | Calcium: 108mg | Iron: 0.3mg

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