No-Bake Banana Cream Cheesecake Recipe

This no-bake banana cream cheesecake is the ultimate dessert for banana lovers, combining the creamy texture of classic cheesecake with the sweet, nostalgic flavor of banana cream pie. It’s light, luscious, and perfect for any occasion, from casual family dinners to festive gatherings.

Best of all, it requires no baking, making it ideal for warm days or busy schedules. With layers of buttery graham cracker crust, velvety banana-infused cheesecake filling, and fluffy whipped topping, this dessert is as beautiful as it is delicious. Whether you’re a seasoned baker or a kitchen newbie, this recipe is foolproof and guaranteed to impress your guests.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 3 ripe bananas, mashed
• 16 oz (2 blocks) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (to prevent banana browning)
• 1 1/2 cups heavy whipping cream
• 1/4 cup granulated sugar (for whipping cream)

For the Topping:

• 1 banana, sliced (for garnish)
• Additional whipped cream (optional)
• Crushed graham crackers or wafer cookies (optional garnish)

Instructions

1. Prepare the Crust:
   In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed cup to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.
2. Make the Banana Cream Filling:
   In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and vanilla extract, continuing to beat until well combined. In a separate bowl, mash the ripe bananas and stir in the lemon juice. Fold the banana mixture into the cream cheese mixture until evenly incorporated.
3. Whip the Cream:
   In another bowl, beat the heavy whipping cream with the granulated sugar until stiff peaks form. This will take about 3-5 minutes with a hand or stand mixer. Gently fold the whipped cream into the banana cream mixture, being careful not to deflate the light, airy texture. This step gives the cheesecake its signature fluffiness.
4. Assemble the Cheesecake:
   Remove the crust from the refrigerator and pour the banana cream filling over it. Use a spatula to spread the filling evenly and smooth the top. Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours, or overnight for best results.
5. Add the Toppings:
   Once the cheesecake is fully set, carefully remove it from the springform pan. Garnish the top with freshly sliced bananas, a swirl of whipped cream, and a sprinkle of crushed graham crackers or wafer cookies for added crunch and visual appeal.
6. Serve and Enjoy:
   Slice the cheesecake using a sharp knife wiped clean between cuts for a neat presentation. Serve chilled and store any leftovers in the refrigerator for up to 3 days.