Name: Banana Cream Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 tablespoons sugar; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 ripe bananas, mashed; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1/4 cup mini chocolate chips (optional); 2 ripe bananas, sliced; Whipped cream, for topping; 1 tablespoon caramel sauce (optional)

I absolutely love making this Banana Cream Cheesecake whenever I want a dessert that feels both comforting and bakery-worthy. With its buttery graham cracker crust, silky banana-infused filling, and fluffy whipped topping, this cheesecake delivers layers of flavor and texture in every bite. I finish mine with fresh banana slices and a drizzle of caramel for that irresistible final touch.

Why You’ll Love This Recipe

I love how this cheesecake combines the rich creaminess of classic cheesecake with the natural sweetness of ripe bananas. It feels indulgent but still fresh and light thanks to the whipped cream folded into the filling.

I also appreciate that it requires minimal baking—just the crust goes into the oven—making the process simple and stress-free. The texture turns out smooth, airy, and perfectly set after chilling.

Another reason I keep coming back to this recipe is how beautiful it looks when sliced. The toppings make it elegant enough for holidays and gatherings, yet it is easy enough for a casual family dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 ripe bananas, mashed

1 cup heavy whipping cream

1/4 cup powdered sugar

1/4 teaspoon salt

1/4 cup mini chocolate chips (optional)

2 ripe bananas, sliced

Whipped cream, for topping

1 tablespoon caramel sauce (optional)

Directions

I start by preheating the oven to 325°F (163°C) and lightly greasing a 9-inch springform pan.

In a medium bowl, I combine the graham cracker crumbs, melted butter, and sugar, mixing until everything is evenly coated. I press the mixture firmly into the bottom of the prepared pan to form the crust, then bake it for 8 to 10 minutes. Once done, I remove it from the oven and let it cool completely.

In a large mixing bowl, I beat the softened cream cheese until it becomes smooth and creamy. I add the granulated sugar, vanilla extract, mashed bananas, and salt, beating until the mixture is fully combined and silky.

In a separate bowl, I whip the heavy cream with powdered sugar until stiff peaks form. I gently fold the whipped cream into the banana cream cheese mixture, keeping the texture light and airy.

I pour the filling over the cooled crust and smooth the top with a spatula. Then I refrigerate the cheesecake for at least 6 hours, though I prefer leaving it overnight so it sets perfectly.

Before serving, I top it with sliced bananas, whipped cream, mini chocolate chips if I am using them, and a drizzle of caramel sauce. I slice it with a warm knife for clean cuts and serve it chilled.

Servings and timing

This recipe makes 12 servings.

Prep Time: 25 minutes

Cooking Time: 10 minutes

Chilling Time: 6 hours

Total Time: 6 hours 35 minutes

Each serving contains approximately 420 kcal.

Variations

I sometimes add a layer of banana pudding between the crust and the cheesecake filling for even more banana flavor.

For a chocolate twist, I mix melted chocolate into half of the filling and swirl it before chilling.

When I want extra crunch, I stir chopped toasted walnuts into the crust mixture.

If I prefer a more intense caramel flavor, I swirl caramel sauce directly into the filling before refrigerating.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. To keep the banana slices fresh, I prefer adding them just before serving.

If I want to freeze it, I wrap individual slices tightly in plastic wrap and place them in an airtight container for up to 2 months. I thaw slices overnight in the refrigerator before serving.

Since this is a chilled dessert, I do not reheat it. I always serve it cold for the best texture and flavor.

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FAQs

Can I make this cheesecake ahead of time?

Yes, I often prepare it a day in advance. I find that chilling it overnight gives the best texture and allows the flavors to fully develop.

Can I use a store-bought crust instead?

I can use a pre-made graham cracker crust if I want to save time, but I prefer making my own because it feels sturdier and more flavorful.

How do I prevent the bananas from browning?

I usually add the sliced bananas right before serving. If needed, I lightly brush them with a bit of lemon juice to slow browning.

Can I make this recipe without chocolate chips?

Absolutely. I consider the chocolate chips completely optional. The cheesecake tastes wonderful with or without them.

How do I know when the cheesecake is fully set?

I check that the center feels firm and does not jiggle when I gently shake the pan. After at least 6 hours in the refrigerator, it should be perfectly set and ready to slice.

Conclusion

This Banana Cream Cheesecake is one of my favorite desserts to prepare when I want something creamy, comforting, and impressive. I love how the sweet bananas blend beautifully with the rich cream cheese filling and buttery crust. Whether I make it for a celebration or simply to treat myself, it always delivers that perfect slice of dessert bliss.

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