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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.
Prep Time2 hrs 20 mins
Cook Time7 mins
Total Time2 hrs 27 mins
Course: Dessert
Cuisine: American
Keyword: Banana cream cheesecake, banana dessert, cheesecake
Servings: 10 people
Calories: 381kcal


  • cup graham cracker crumbs
  • ¼ cup sugar
  • ½ cup butter melted


  • 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


  • 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.


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