Banana Cream Cheesecake tastes just like the one from Cheesecake Factory. This is an easy no bake recipe that’s perfect for dessert!
Bananas are available all year round, which makes this dessert perfect for any occasion! For more no-bake cheesecakes, check out our Orange Creamsicle Cheesecake or our Strawberry Crunch Cheesecake.
Banana Cream Cheesecake
It’s been a while since I’ve last been to Cheesecake Factory. It’s another one of those restaurants that’s just out of the way enough that it rarely comes to mind as a place to eat. That’s unfortunate because they’ve got plenty of great stuff there- desserts included! I’ve had a few of their desserts, but one of the ones that really stuck out to me was their Banana Cream Cheesecake.
Technically, the Cheesecake Factory Banana Cheesecake is made different than the one we’re making today. For starters, theirs is baked while ours is a no-bake- and, personally, I prefer it no-bake! Theirs also involved stuff like making Bavarian cream or baking in a water bath- again, we’re going to skip most of that stuff. This meant to be an Easy Banana Cheesecake- a recipe for all the lazy folks! While it’s not going to look like the one from the restaurant, it’s going to taste as good as, if not better than, it.
So, if you’re after a sweet and creamy Banana Cream Cheesecake Recipe, look no further! This is a delicious homemade dessert that I’d have no problems serving anywhere. What’s best is that bananas can be found all year long, so you don’t need to save this recipe for just the summer. No matter what time of year you serve this tasty Banana Cream Cheese Cake, we’re certain you’ll love it! Consider it for an excellent Easter dessert!
Liked this recipe? Try these other banana recipes next!
Keep things easy and creamy with our Easy Banana Cream Pie recipe! Instant pudding, Cool Whip, fresh bananas, and a pie crust are all you need for this simple dessert. That creamy banana filling is one of the most comforting things- great as an Easter dessert!
Easy Banana Pudding is another classic recipe that’s great for serving a crowd. We make our filling with more of a “banana custard” flavor so it has the perfect balance of vanilla and banana flavor! This no-bake favorite is so easy to make- and it tastes just like Grandma used to make.
If you’re in more of a fruit salad mood, we have to recommend our Creamy Strawberry Banana Salad! This is a super easy recipe that’s great as a dessert or a sweet side dish for all your summer potlucks or picnics. Equal parts fruity, sweet, and tangy but all delicious!
Banana Cheesecake Ingredients
Vanilla Wafers – If you prefer them, feel free to use graham crackers here.
Cream Cheese – Let this soften before use.
Banana Pudding Mix
Bananas – Peeled and sliced into medallions.
How to make No Bake Banana Cheesecake
Using a food processor, pulse vanilla wafers until finely chopped before mixing with sugar and melted butter. Use this mixture to form a crust and let set in the freezer.
Beat cream cheese, remaining sugar, and vanilla until smooth. Combine milk and pudding mix and, once set, add half to cream cheese mixture. Spread over crust and add a layer of banana slices.
Whip heavy cream until peaks form then fold in the remaining pudding. Spread mixture over banana layer and let refrigerate for 6 hours. Garnish with whipped cream and leftover banana slices.
Prepare the crust by combining finely chopped wafers with sugar and melted butter. Once that mixture comes together, press it into the bottom and slightly up the sides of a greased 9-inch springform pan. Let that freeze for half an hour to set while you get started on the cheesecake layer.
Start the cheesecake layer off by combining softened cream cheese, your remaining sugar, and vanilla extract in a large mixing bowl. Using a hand or stand mixer, beat these together until smooth. In a separate bowl, whisk together the banana pudding mix and the milk. Set aside to let it set up.
Once that pudding has set, take half of it and add it to the bowl with the cream cheese mixture in it. Fold the two together until fully incorporated. Set this aside while we start on the whipped cream layer.
Whipped Cream Layer
For this layer, you first want to beat the heavy whipping cream until peaks start to form. No need to go as far as ultra-stiff peaks here.
From here, all you have to do is fold in the remaining pudding from earlier. Make sure you don’t deflate the whipped cream too much while doing this!
Assembling your Banana Cream Cheesecake
First, add your cheesecake layer to the set crust. Spread it evenly then lay a layer of banana slices over it.
Over that layer of banana slices, you’re going to add your whipped cream layer. Spread that evenly as well and then transfer your Banana Cheesecake to the fridge and let it sit for 6 hours. Once set, we recommend garnishing with a bit of whipped cream and any leftover banana slices. Cut off a slice, serve, and enjoy!
Banana Cream Cheesecake
- 11 oz Vanilla Wafer Cookies
- 1 1/2 cup Sugar divided
- 4 tbsp melted Butter
- 16 oz Cream Cheese softened
- 1/4 tsp Vanilla Extract
- 16 oz Heavy Cream
- 1 box Banana Pudding
- 1 3/4 cup Cold Milk
- 3 small Bananas peeled and sliced divided
- Put vanilla wafers in the food processor and pulse until finely chopped.
- Add 3/4 cup sugar and melted butter and pulse to incorporate.
- Grease bottom and sides of 9" springform pan.
- Press mixture into bottom and slightly up sides of the pan.
- Place in the freezer for 30 minutes.
- Beat cream cheese, vanilla, and remaining sugar until smooth.
- In a medium bowl, combine pudding mix and milk. Whisk until dissolved.
- Set aside.
- Once pudding has set add 1/2 of the pudding to the cream cheese mixture and fold to incorporate.
- Spread mixture over crust in prepared pan. Set aside.
- Place a single layer of banana slices over the cheesecake layer in the pan.
- Whip heavy cream until peaks form.
- Add remaining pudding to whipped cream and fold to incorporate.
- Spread whipped cream mixture over banana layer in pan.
- Refrigerate for at least 6 hours.
Cook and serve pudding mix or instant?
It looked pretty but it didn’t set I’ve made plenty of No bake Cheesecakes and they come out awesome, but it never set, l put it in the frig for over 6 hours but was never firm like cheesecake suppose to be .
Recipe doesn’t say what kind of milk. I am assuming the higher the fat content the thicker the mix will be?