1. Banana cream cheesecake recipe – what’s the best method?

The best banana cream cheesecake recipe starts with a vanilla wafer or graham cracker crust, followed by a creamy filling made with cream cheese, sugar, banana pudding mix, and optionally mashed bananas. For a richer taste, bake the cheesecake base, then layer with a banana custard or pudding, and top with whipped cream. Chill thoroughly before serving. It’s the perfect balance of banana flavor and classic cheesecake texture.

2. What is Philadelphia banana cream cheesecake?

This refers to a version made using Philadelphia cream cheese, known for its ultra-smooth, creamy texture. It delivers a slightly tangier flavor and a lighter finish. It pairs beautifully with banana pudding or extract, making it a go-to for anyone who prefers a silkier cheesecake. Many copycat recipes, like those from Cheesecake Factory fans, use Philadelphia to achieve that iconic texture.

3. Can I make banana cream cheesecake no bake?

Absolutely! A no-bake banana cream cheesecake is perfect when you want something easy and oven-free. Use whipped cream or stabilized pudding for the filling and chill until firm. The texture is lighter—more mousse-like—but still delicious. Just remember to chill for at least 6 hours (or overnight) to let it set properly.

4. What makes Cheesecake Factory banana cream cheesecake so special?

It’s all about the layers: dense vanilla cheesecake, banana custard, real banana slices, and lots of whipped cream. It’s rich but balanced. The restaurant uses silky custard and perfect whipped peaks, giving it a signature texture and height. Our copycat recipe mimics those same layers and can be customized with toppings like caramel or chocolate curls.

5. What are the 3 ingredients in banana cheesecake?

The ultra-simple 3-ingredient version usually includes cream cheese, mashed ripe bananas, and sweetened condensed milk. While quick and easy, it lacks the firmness and depth of a full cheesecake. Great for a fast dessert, but not ideal for slicing or layering.

6. How can I make an easy banana cream cheesecake without compromising flavor?

Use instant banana pudding mix for a consistent banana flavor without browning. Blend it with cream cheese and whipped topping or eggs for structure. Keep the crust simple—vanilla wafers or graham crackers—and top with whipped cream. You can find other easy cheesecake variations on the blog to keep things fresh and fun.

Banana Cream Cheesecake – The Ultimate Creamy Dessert You’ll Love

Description

This banana cream cheesecake blends a classic graham cracker or vanilla wafer crust with a rich banana-infused cheesecake filling and a topping of whipped cream and banana slices. Baked or no-bake—your choice!

Ingredients

Scale

1 1/2 cups crushed vanilla wafers or graham crackers

1/3 cup melted butter

3 (8 oz) packages cream cheese, softened

3/4 cup granulated sugar

1 packet instant banana pudding mix

2 ripe bananas, mashed (optional)

3 eggs (for baked version)

1/2 cup sour cream

1 tsp banana extract (optional)

1 cup whipped cream or topping

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Instructions

1. Preheat oven to 325°F. Line bottom of springform pan with parchment.

2. Mix crushed wafers and melted butter. Press into pan. Chill crust while prepping filling.

3. In a large bowl, beat cream cheese and sugar until fluffy.

4. Add pudding mix, banana extract, mashed banana (if using), and sour cream. Mix well.

5. Add eggs one at a time (for baked version), mixing just until incorporated.

6. Pour filling into prepared crust.

7. Bake for 50–60 minutes or until center is just set. Chill completely.

8. (For no-bake: skip eggs and baking. Chill filling for 6+ hours until firm.)

9. Top with whipped cream and fresh banana slices before serving.

Notes

Use instant pudding mix for consistent banana flavor and structure.

Add caramel drizzle or crushed cookies for extra flair.

Store covered in fridge up to 5 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Cheesecake
Method: Baking or No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 29g
Sodium: 340mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg