Creamy Banana Cheesecake with Banana Pudding Topping

Creamy banana cheesecake with banana pudding topping is a dream. It solves the problem of craving something sweet and satisfying without the hassle. After making this many times, I finally mastered the right balance of creaminess and texture. The creamy layers melt in your mouth. Try my favorite appetizers for a full meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Glazed Kielbasa Pineapple Bites for Appetizers and Cajun Chicken Alfredo Orzo Skillet Recipe.

What You'll Need for Creamy Banana Cheesecake with Banana Pudding Topping

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 (10-ounce) graham cracker crust
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 cup milk
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup sliced bananas
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1/2 teaspoon lemon juice (optional)
• Optional: Sliced bananas
• Optional: Cinnamon
• Optional: Chocolate shavings
• Optional: Whipped cream

How to Make Creamy Banana Cheesecake with Banana Pudding Topping

1. Prep the crust: Press the graham cracker crust into a 9-inch pie dish. Bake at 350°F for 10 minutes.
2. Mix the cheesecake batter: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the mashed bananas and mix well.
3. Add the cream and milk: In a small bowl, mix the heavy cream, milk, cornstarch, and salt. Fold into the cheesecake batter.
4. Bake the cheesecake: Pour the batter into the crust. Bake at 350°F for 45-50 minutes until the center is just set.
5. Prepare the banana pudding topping: In a separate bowl, mix the sliced bananas, milk, and cornstarch. Heat in the microwave for 1-2 minutes until thickened.
6. Add the topping: Spread the banana pudding topping over the cheesecake and refrigerate for at least 2 hours before serving.

Storing & Reheating Creamy Banana Cheesecake with Banana Pudding Topping

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make the cheesecake up to 2 days in advance.

Freezing Creamy Banana Cheesecake with Banana Pudding Topping

Freeze for up to 2 months. Thaw in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 10-15 minutes. Microwave: Reheat in 30-second intervals until warm.

Recipe Notes

• Chef tip: Use a high-quality graham cracker crust for the best results.
• Best substitution: If you don't have cornstarch, you can use flour as a substitute.
• Make-ahead: This recipe is perfect for making ahead of time.
• Scaling: You can easily double the recipe for a larger gathering.
• Troubleshooting: If the cheesecake is too runny, it may be due to too much liquid. Reduce the amount of milk in the topping.

Creamy Banana Cheesecake with Banana Pudding Topping

⏱

Prep

20 mins

🍳

Cook

50 mins

⏳

Total

70 mins

🍽

Serves

8 servings

Ingredients

Main Ingredients

• 1 (10-ounce) graham cracker crust
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 cup milk
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup sliced bananas

Seasonings

• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1/2 teaspoon lemon juice (optional)

Optional Toppings

• Sliced bananas
• Cinnamon
• Chocolate shavings
• Whipped cream

Instructions

1. Prep the crust: Press the graham cracker crust into a 9-inch pie dish. Bake at 350°F for 10 minutes.
2. Mix the cheesecake batter: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the mashed bananas and mix well.
3. Add the cream and milk: In a small bowl, mix the heavy cream, milk, cornstarch, and salt. Fold into the cheesecake batter.
4. Bake the cheesecake: Pour the batter into the crust. Bake at 350°F for 45-50 minutes until the center is just set.
5. Prepare the banana pudding topping: In a separate bowl, mix the sliced bananas, milk, and cornstarch. Heat in the microwave for 1-2 minutes until thickened.
6. Add the topping: Spread the banana pudding topping over the cheesecake and refrigerate for at least 2 hours before serving.

Notes

• Chef tip: Use a high-quality graham cracker crust for the best results.
• Best substitution: If you don't have cornstarch, you can use flour as a substitute.
• Make-ahead: This recipe is perfect for making ahead of time.
• Scaling: You can easily double the recipe for a larger gathering.
• Troubleshooting: If the cheesecake is too runny, it may be due to too much liquid. Reduce the amount of milk in the topping.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
• Oven reheat: Reheat in a preheated 350°F oven for 10-15 minutes.
• Microwave reheat: Reheat in 30-second intervals until warm.
• Make ahead: Make the cheesecake up to 2 days in advance.

Nutrition Per Serving

• Calories: 400
• Protein: 6g
• Fat: 20g
• Carbs: 45g
• Fiber: 2g
• Sugar: 30g
• Sodium: 200mg
• Cholesterol: 80mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Banana Cheesecake with Banana Pudding Topping FAQs

A Warm Final Note

I can’t wait for you to try Creamy Banana Cheesecake with Banana Pudding Topping and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!