Banana Cream Cheesecake Dessert is my kind of easy 9×13 treat: a buttery graham cracker crust, a thick banana pudding cheesecake layer, and a cloud of whipped topping on top.
The flavor is straight-up banana cream pie meets cheesecake bars. It’s creamy and soft, and the crust gives you that little crunch that makes the whole thing feel finished.
I like serving this when I need a make-ahead dessert that slices clean and doesn’t need any fuss right before people show up. It’s also a good one for potlucks because it travels well and everyone knows what it is.
Why You’ll Love This Recipe
Make-ahead friendly: Once it’s chilled, it slices into neat squares and is easy to serve without extra work.
Banana cream flavor: The banana pudding mix gives you that classic banana cream taste that reminds me of pie filling in the best way.
Easy to slice and share: A 9×13 pan is just practical. You get plenty of servings, and it’s simple to portion.
Great texture mix: You get crunchy crust, creamy filling, and a light whipped topping layer all in one bite.
No complicated baking: The only oven time is for the crust, and everything else is mix, layer, and chill.
Ingredients You’ll Need
Crust
- Graham cracker crumbs: Classic for this dessert, and they give you the right sweet, toasty base. Pre-crushed crumbs are fine, but I often just crush full sheets.
- Unsalted butter: Melted butter is what makes the crust hold together. Unsalted is my go-to so the salt level stays in control.
- Granulated sugar: Just a little sweetens the crust and helps it bake up a bit more set.
- Salt: Don’t skip the pinch. It keeps the crust from tasting flat.
Cheesecake Banana Pudding Layer
- Cream cheese: Use full-fat if you can, and make sure it’s really softened so you don’t end up with little lumps.
- Powdered sugar: This sweetens the filling and dissolves smoothly. I prefer it here over granulated sugar.
- Vanilla extract: It helps the banana flavor taste more rounded and less one-note.
- Instant banana cream pudding mix: Make sure it’s instant, not cook-and-serve. This is what thickens the filling quickly and gives the banana cream flavor.
- Whole milk: Cold milk helps the pudding set up fast. Whole milk makes the filling richer, which I think works best here.
- Whipped topping: Thawed whipped topping folds in easily and keeps the filling light. You can use sweetened whipped cream too, but the texture may be a little softer.
Fruit and Topping
- Bananas: Use ripe bananas that are still firm enough to slice. Super spotty bananas taste great but can get a little mushy in layers.
- Lemon juice: Optional, but it slows down browning if you’re layering bananas ahead of time.
- Whipped topping or whipped cream: This is your top layer, so use something you like the taste of. I usually stick with whipped topping for the most stable finish.
- Vanilla wafers: Totally optional, but the crushed wafers on top are a nice little nod to banana pudding.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the graham cracker crumbs, melted butter, sugar, and salt together until evenly moistened.
- Bake the crust: Press the crumb mixture firmly into a 9×13-inch dish, then bake for 8 to 10 minutes. Cool completely before adding any layers.
- Beat the cream cheese: Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Mix the pudding: In a separate bowl, whisk the instant banana cream pudding mixes with cold milk until thickened, about 2 minutes.
- Combine the filling: Beat the thickened pudding into the cream cheese mixture until fully combined, scraping the bowl as needed.
- Fold in whipped topping: Fold in the whipped topping until the filling looks light and uniform.
- Prep the bananas: Slice the bananas, then toss with lemon juice if you’re using it.
- Assemble: Layer the banana slices over the cooled crust, spread the cheesecake mixture evenly on top, then finish with the remaining whipped topping.
- Chill: Refrigerate for at least 4 hours, or overnight for the cleanest slices. Garnish with more banana slices and crushed vanilla wafers right before serving, if you like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the crust cool all the way. If it’s even a little warm, the banana layer can get slippery and the filling won’t spread as nicely.
Use full-fat cream cheese. The filling sets up better and tastes more like cheesecake. The lower-fat versions can make the texture softer.
Beat the cream cheese until smooth first. Don’t rush this part. If the cream cheese is lumpy at the start, the pudding won’t fix it later.
Add the banana slices close to serving if you can. They hold up longer when they’re fresh, and the top looks nicer.
Chill overnight for sharp squares. You can slice it sooner, but an overnight chill makes it much easier to cut clean pieces.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Crushed vanilla wafers: Sprinkle a little on each slice right before serving. It adds crunch and makes it look like classic banana pudding.
- Extra banana on top: Add a few fresh slices to each piece as you plate it. I like doing this instead of adding a lot of banana on the top ahead of time.
- Caramel drizzle: A light drizzle of caramel sauce is really good with the banana flavor. Just keep it simple so it doesn’t overpower the filling.
- Coffee: This is great with coffee, especially if you like desserts that lean creamy and sweet. I usually serve it after dinner with plain black coffee.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I keep the pan tightly covered so the topping doesn’t pick up fridge smells.
You can definitely make this recipe ahead. I like making it the day before so it has plenty of time to chill and slice neatly.
If you want to freeze it, freeze individual portions so they’re easier to grab. Thaw in the fridge overnight; the bananas may soften a bit, but the flavor is still good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I really need to bake the crust?
You don’t have to, but I like baking it because it helps the crust hold together and slice cleaner. If you skip baking, press it in very firmly and chill it well before adding the filling.
Can I use vanilla pudding instead of banana cream?
Yes. Use instant vanilla pudding, and if you want the banana flavor, add about 1 teaspoon banana extract. You can also rely on the sliced bananas alone, but it will taste more like vanilla cheesecake with banana.
How do I keep the bananas from turning brown?
Tossing the slices with a little lemon juice helps. For the prettiest look, I usually add fresh banana slices on top right before serving.
Can I use homemade whipped cream instead of whipped topping?
You can, especially for the top layer. For the filling, whipped topping tends to be a bit more stable, but homemade sweetened whipped cream works too; just expect the filling to be a little softer.
What’s the best way to get clean slices?
Chill it overnight, then cut with a long knife. Wiping the knife clean between cuts helps a lot, especially with the banana layer.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Cream Cheesecake Dessert
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Banana Pudding Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 boxes instant banana cream pudding mix 3.4 oz each
- 3 cups cold whole milk
- 8 oz whipped topping thawed.
Fruit and Topping
- 3 medium ripe bananas sliced
- 2 tbsp lemon juice optional
- 2 cups whipped topping thawed or 2 cups sweetened whipped cream
- ½ cup crushed vanilla wafers optional.
INSTRUCTIONS
Crust
- Heat oven to 350 F
- mix graham cracker crumbs butter sugar salt until evenly moistened
- press firmly into a 9x13 inch dish
- bake 8 to 10 minutes then cool completely.
Filling
- Beat cream cheese powdered sugar and vanilla until smooth
- whisk pudding mix with cold milk until thickened about 2 minutes
- beat pudding into cream cheese mixture until fully combined
- fold in whipped topping until light and uniform.
Assemble and Chill
- Toss banana slices with lemon juice if using
- layer bananas over cooled crust
- spread cheesecake mixture evenly over bananas
- top with remaining whipped topping
- chill at least 4 hours or overnight for clean slices
- garnish with more banana slices and crushed wafers just before serving.
