Name: Banana Cream Cheesecake Recipe
Prep time: 140 min
Cook time: 7 min
Total time: 147 min
Ingredients: 1¾ cup graham cracker crumbs; ¼ cup sugar; ½ cup butter (melted); 1¾ cups milk; 1 (3.4 ounce) package instant banana cream pudding mix; 8 ounces cream cheese (softened); ½ cup sugar; 8 ounces cool whip (divided); 4 bananas (sliced)

This Banana Cream Cheesecake Recipe is so easy to make and the perfect summer dessert. It comes together in a few minutes and stores nicely in the fridge. It's the perfect dessert to make a few days in advance.

If you need to make a dessert in advance, this Banana Cream Cheesecake is for you. You can make it up to 2 days in advance and your guests will love it.

It is a quick recipe to throw together, and sets up perfectly in your fridge.

It is full of creamy banana flavor, and only requires a few simple ingredients. You will love this quick, simple, and delicious dessert recipe.

And if you like this recipe, be sure to try our delicious Layered Cherry Cheesecake. It’s absolutely amazing!

Could I use a pre-made graham cracker crust?

For this recipe, we help you make your own crust layer, mostly because there are two layers throughout the cheesecake.

You could use a pre made graham cracker crust, however, we recommend making your own, and giving yourself enough for the middle layer of graham cracker, in the cheesecake.

What could i replace the graham crackers with?

I always make this recipe with graham crackers and have never had any complaints. However, if you don’t have any on hand, or wanting to switch it up, here are a few replacements we recommend:

Vanilla Oreos
Vanilla Wafers
Golden Graham Cereal
Biscoff Cookies
Vanilla Cookie

What is the best way to store this cake?

I love this recipe, and my family does as well, that we usually don’t have much leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.

We recommend placing them in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat it for more than a week, we recommend freezing it. Again the best way to freeze it is placing them in an airtight storage container and putting it in the freezer.

It will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw it, we recommend placing it in the fridge overnight and serving it the next day. We don’t recommend microwaving it, because it will melt and lose it’s texture.

Watch how to make another banana favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:

Looking for more banana recipes? here are a few of our favorite:

Banana Cream Cheesecake Recipe

This Banana Cream Cheesecake Recipe is so easy to make and the perfect summer dessert. It comes together in a few minutes and stores nicely in the fridge.

10 people

Prep Time 2 20

Cook Time 7

Total Time 2 27

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Ingredients

▢ 1¾ cup graham cracker crumbs
▢ ¼ cup sugar
▢ ½ cup butter, melted

Filling:

▢ 1¾ cups milk
▢ 1 (3.4 ounce) package instant banana cream pudding mix
▢ 8 ounces cream cheese, softened
▢ ½ cup sugar
▢ 8 ounces cool whip, divided
▢ 4 bananas, sliced

Equipment

Instructions

Heat oven to 350 degrees.
In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter.
Press the crumb mixture into the bottom and up the sides of a greased 9 inch round baking pan.
Bake for 5-7 minutes and let cool.
In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
In a large bowl, beat cream cheese and sugar until smooth.
Fold half of the Cool Whip and all of the pudding mixture into the cream cheese mixture.
Arrange half of the banana slices onto the crust; top with half of the cheese cake mixture. Repeat with another layer of bananas and cheese cake mixture.
Pour the rest of the Cool Whip on top and spread smooth. (Or you can add 2 Tablespoons of whipping cream on top of each piece)
Refrigerate for 1-2 hours or until set.

Notes

A round glass pie baking dish will also work for this recipe.

Nutrition

Calories: 381 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 17 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 45 mg · Sodium: 374 mg · Potassium: 337 mg · Fiber: 2 g · Sugar: 38 g · Vitamin A: 548 IU · Vitamin C: 4 mg · Calcium: 124 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Jenny Flake says:

This pie looks incredible!! Love your photos too!

Jenny Flake says:

Sorry...I meant to say Cheesecake!!

kate says:

Did you use a "round baking pan" or a" pie tin" ? They're not the same thing.

Cyd says:

I used a round glass pie baking dish.

Josephine says:

I live in Sydney, Australia and I love your recipes, but there are some ingredients that we can't purchase here. Like for instance the graham crackers, frozen whipped topping and banana pudding. What can I use in place of these ingredients? I know I can replace the crackers with another type of sweet coffee biscuit, but can I use regular thickened cream, whipped for the frozen seeing that you have to thaw this topping. And as for the pudding mix we can only get vanilla and chocolate, so I feel sure I could use a vanilla pudding even if it doesn't have quite the same depth of flavour as a banana pudding. I really just want to reassure myself on these replacements. Other than these queries I'd like to congratulate you beautiful girls on a wonderful recipe site. Thank you.

Cyd says:

Hi Josephine, this will be tricky without all of the ingredients available to you in Australia. You could use crushed vanilla wafers in place of the graham crackers (if you have those). Your vanilla pudding would be your best bet in place of the banana pudding. You could try using thickened cream in place of the cool whip topping. You may need to sweeten it a little with sugar. I hope this all works for you. We have only made this as directed on the recipe. Thanks for visiting our blog from Down Under! :)

Siobhan says:

I am from ireland and what I use instead of graham crackers is digestive buscuits. For the banana pudding, packet of angel delight banana flavour. Whipped topping would be something like Birds dream Topping which also comes in a pack. My friends who were living in aurstralia were normally able to pick these up in an irish or english shop over there. I hope this helps and good luck with the pie :)

Eileen says:

I made this pie with the graham cracker crust and it was delicious. I would like to make this in a 9 x 13" pan and with a nilla wafer cookie crust. Should I double all the ingredients?

Cyd says:

This recipe only fills a 9 inch round pie baking dish. I'm not sure if doubling will be enough. If doubling doesn't give you enough crust for the bottom of the pan, you could triple it before cooking the crust. Then triple the rest of ingredients as well (only if needed).

preston says:

Followed the recipe and instructions it didn't get sold and I will not make it again

Lorraine says:

Would like to know is it brown sugar or white sugar that I would use ?

Mandy says:

This looks sssooo good!! Will have to try this recipe soon!!!

Cyd says:

That would be white granulated sugar.

Malissa says:

Can a store bought graham cracker crust be used for this recipe?

Cyd says:

You can definitely use a store bought graham cracker crust for this recipe.

Amber says:

How far in advance can I make this? I don't want the bananas to turn brown but I am planning on making this for a party I am hosting. I am hoping I can make this a day or two in advance so that I can focus on the food for the party the day of.

Charity says:

It says up to two days in advance at the top, so you should be good!

Cyd says:

I would only trust the bananas for a day. Any longer and they may begin to darken. Wait until the last minute to put the ones on top as a cute garnish.

Kristie H. says:

This recipe looks so good! I'm going to plan on making it to take to my Mom's house for Thanksgiving!

Lolly says:

Could I used canned whipped topping?

Cyd says:

We haven't tried this recipe with canned whipped topping, but I'm sure you could spray it around the cheesecake.

Melinda says:

Cannot wait to make this, imwent to the market and retrieved all. Ingridents but was confused on the one item stated fillings (1) where can I locate this and what are the contents

Caitlin says:

I think it should be a heading for the filling ingredients, I was confused by that too.

Lisa Allen says:

Do you have nutritional info for this dessert. I'm tracking calories. Thanks.

Lisa Allen says:

Oh, great! Thank you so much! I'm almost afraid to look though...lol!

Bethany R. says:

This has become a favorite with my friends, they think it's better than Marie calendars! It's not really a cheesecake consistency more just banana cream pie, and I use vanilla wafers for the crust instead of graham crackers and it's sooooo amazing! Love love love and especially like that you can put his together the night before.

Cyd says:

Mmmmm! Vanilla wafer crust sounds so good!

Teressa says:

Can you specify which sugar goes in the crust and which goes into the mixture? You've got two different amounts of sugar but don't specify which one goes where

Cyd says:

The 1/4 cup sugar goes in the crust with the graham cracker crumbs. Then you'll see that is says "Filling" and the ingredients listed under that subtitle go into the filling section of the recipe. So the 1/2 cup sugar will be in the filling.

Mark says:

Planning to make this tomorrow for a group of women. A little confused by the pudding size - the recipe calls for a 3.4 oz box - not sure there is such a thing. Our stores have 2 sizes - .9 oz and 5.4 oz. not sure what you used.

Cyd says:

This is the Jello pudding mix that we use. It comes in a 3.4 ounce box. http://www.target.com/p/jell-o-instant-banana-cream-pudding-pie-filling-3-4-oz/-/A-12985624 The 3.4 ounce box says it makes 4 (1/2 cup) servings. The 5.1 ounce box makes 6 (1/2 cup) servings. So if all you can find is the 5.1 ounce box, use 2/3 of the package.

Cathy says:

Can I substitute with powdered sugar or splenda in this recipe instead of granulated sugar?

Cyd says:

We have only made this recipe as directed. I know you can substitute Splenda for sugar. It should tell you on the package the substitution amount. On the internet you only need half as much Splenda as you would sugar.

Bobbi Hampel says:

My daughter has been in Sydney for a year and she has said such things. Not sure about there, but you can buy a little bottle of banana flavoring just like you'd buy vanilla. Not sure if you can find that there but maybe a friend will come to visit and bring you some! I used to use it when I made syrup for pancakes.

Bobbi Hampel says:

If you end up with too much filling by tripling the quantities, call me! I'll help you make it disappear! ;)

Bobbi Hampel says:

But graham crackers taste like rice cakes the last few years. I use Nilla Wafers or Chessmen cookies. Put them in a ziploc bag and use a rolling pin or the bottom of a glass to smush them. Wow it tastes so much better!

charmaine says:

The banna cheesecake i made and was a absulute treat Thank u for the recipe keeper ♡

Brooke says:

I have some of extra of the filling, how long is it good for?? I'm hoping at least a week in the fridge as long as I don't add the bananas to it?! So I can make one next week to bring into work!

Cyd says:

Sorry Brooke, we have only stored leftovers for a day or two. Not sure how it will hold up after a week.

Join The Discussion

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Jenny Flake says:

This pie looks incredible!! Love your photos too!
Jenny Flake says:

Sorry...I meant to say Cheesecake!!
kate says:

Did you use a "round baking pan" or a" pie tin" ? They're not the same thing.
Cyd says:

I used a round glass pie baking dish.
Josephine says:

I live in Sydney, Australia and I love your recipes, but there are some ingredients that we can't purchase here. Like for instance the graham crackers, frozen whipped topping and banana pudding. What can I use in place of these ingredients? I know I can replace the crackers with another type of sweet coffee biscuit, but can I use regular thickened cream, whipped for the frozen seeing that you have to thaw this topping. And as for the pudding mix we can only get vanilla and chocolate, so I feel sure I could use a vanilla pudding even if it doesn't have quite the same depth of flavour as a banana pudding. I really just want to reassure myself on these replacements. Other than these queries I'd like to congratulate you beautiful girls on a wonderful recipe site. Thank you.
Cyd says:

Hi Josephine, this will be tricky without all of the ingredients available to you in Australia. You could use crushed vanilla wafers in place of the graham crackers (if you have those). Your vanilla pudding would be your best bet in place of the banana pudding. You could try using thickened cream in place of the cool whip topping. You may need to sweeten it a little with sugar. I hope this all works for you. We have only made this as directed on the recipe. Thanks for visiting our blog from Down Under! :)
Siobhan says:

I am from ireland and what I use instead of graham crackers is digestive buscuits. For the banana pudding, packet of angel delight banana flavour. Whipped topping would be something like Birds dream Topping which also comes in a pack. My friends who were living in aurstralia were normally able to pick these up in an irish or english shop over there. I hope this helps and good luck with the pie :)
Eileen says:

I made this pie with the graham cracker crust and it was delicious. I would like to make this in a 9 x 13" pan and with a nilla wafer cookie crust. Should I double all the ingredients?
Cyd says:

This recipe only fills a 9 inch round pie baking dish. I'm not sure if doubling will be enough. If doubling doesn't give you enough crust for the bottom of the pan, you could triple it before cooking the crust. Then triple the rest of ingredients as well (only if needed).
preston says:

Followed the recipe and instructions it didn't get sold and I will not make it again
Lorraine says:

Would like to know is it brown sugar or white sugar that I would use ?
Mandy says:

This looks sssooo good!! Will have to try this recipe soon!!!
Cyd says:

That would be white granulated sugar.
Malissa says:

Can a store bought graham cracker crust be used for this recipe?
Cyd says:

You can definitely use a store bought graham cracker crust for this recipe.
Amber says:

How far in advance can I make this? I don't want the bananas to turn brown but I am planning on making this for a party I am hosting. I am hoping I can make this a day or two in advance so that I can focus on the food for the party the day of.
Charity says:

It says up to two days in advance at the top, so you should be good!
Cyd says:

I would only trust the bananas for a day. Any longer and they may begin to darken. Wait until the last minute to put the ones on top as a cute garnish.
Kristie H. says:

This recipe looks so good! I'm going to plan on making it to take to my Mom's house for Thanksgiving!
Lolly says:

Could I used canned whipped topping?
Cyd says:

We haven't tried this recipe with canned whipped topping, but I'm sure you could spray it around the cheesecake.
Melinda says:

Cannot wait to make this, imwent to the market and retrieved all. Ingridents but was confused on the one item stated fillings (1) where can I locate this and what are the contents
Caitlin says:

I think it should be a heading for the filling ingredients, I was confused by that too.
Lisa Allen says:

Do you have nutritional info for this dessert. I'm tracking calories. Thanks.
Lisa Allen says:

Oh, great! Thank you so much! I'm almost afraid to look though...lol!
Bethany R. says:

This has become a favorite with my friends, they think it's better than Marie calendars! It's not really a cheesecake consistency more just banana cream pie, and I use vanilla wafers for the crust instead of graham crackers and it's sooooo amazing! Love love love and especially like that you can put his together the night before.
Cyd says:

Mmmmm! Vanilla wafer crust sounds so good!
Teressa says:

Can you specify which sugar goes in the crust and which goes into the mixture? You've got two different amounts of sugar but don't specify which one goes where
Cyd says:

The 1/4 cup sugar goes in the crust with the graham cracker crumbs. Then you'll see that is says "Filling" and the ingredients listed under that subtitle go into the filling section of the recipe. So the 1/2 cup sugar will be in the filling.
Mark says:

Planning to make this tomorrow for a group of women. A little confused by the pudding size - the recipe calls for a 3.4 oz box - not sure there is such a thing. Our stores have 2 sizes - .9 oz and 5.4 oz. not sure what you used.
Cyd says:

This is the Jello pudding mix that we use. It comes in a 3.4 ounce box. http://www.target.com/p/jell-o-instant-banana-cream-pudding-pie-filling-3-4-oz/-/A-12985624 The 3.4 ounce box says it makes 4 (1/2 cup) servings. The 5.1 ounce box makes 6 (1/2 cup) servings. So if all you can find is the 5.1 ounce box, use 2/3 of the package.
Cathy says:

Can I substitute with powdered sugar or splenda in this recipe instead of granulated sugar?
Cyd says:

We have only made this recipe as directed. I know you can substitute Splenda for sugar. It should tell you on the package the substitution amount. On the internet you only need half as much Splenda as you would sugar.
Bobbi Hampel says:

My daughter has been in Sydney for a year and she has said such things. Not sure about there, but you can buy a little bottle of banana flavoring just like you'd buy vanilla. Not sure if you can find that there but maybe a friend will come to visit and bring you some! I used to use it when I made syrup for pancakes.
Bobbi Hampel says:

If you end up with too much filling by tripling the quantities, call me! I'll help you make it disappear! ;)
Bobbi Hampel says:

But graham crackers taste like rice cakes the last few years. I use Nilla Wafers or Chessmen cookies. Put them in a ziploc bag and use a rolling pin or the bottom of a glass to smush them. Wow it tastes so much better!
charmaine says:

The banna cheesecake i made and was a absulute treat Thank u for the recipe keeper ♡
Brooke says:

I have some of extra of the filling, how long is it good for?? I'm hoping at least a week in the fridge as long as I don't add the bananas to it?! So I can make one next week to bring into work!
Cyd says:

Sorry Brooke, we have only stored leftovers for a day or two. Not sure how it will hold up after a week.