Easy Banana Cream Pie Cheesecake with a creamy banana filling, buttery graham crust, and whipped topping. Perfect for parties and potlucks!
Meet the dessert mashup of your dreams: Banana Cream Pie Cheesecake. Starting with a buttery graham cracker crust and sliced bananas, it builds up with a rich cheesecake layer and is crowned with a smooth banana cream pie filling. This homemade banana dessert is hands down one of my favorite dessert recipes I always come back to over the years; the only downside is that it’s hard to stop eating it. A little goes a long way when it comes to this banana cream pie, Cheesecake Factory-inspired dessert. Don’t forget to try my Banana Cream Pie Dessert next!
BANANA CREAM PIE CHEESECAKE
This banana cream pie cheesecake recipe is smooth, dreamy, and indulgent, all thanks to the dreamy combination of banana pudding, cream cheese, and fresh bananas. The best part about this easy dessert recipe is that the only baking time is for the crust. Garnish with fresh banana slices, whipped cream, or a drizzle of caramel for a gorgeous finish. This easy banana dessert stays fresh in the fridge for up to 3 days, making it the perfect make-ahead treat for Thanksgiving, holidays, or any special occasion. It’s truly delicious year-round. This recipe is a must-save for all banana lovers.
Find all my expert tips on how to make banana cream pie cheesecake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Banana Cream Pie Cheesecake Recipe:
- Easy-To-Make: No complicated steps; just simple layers and chill time.
- 2-in-1 Dessert: This dessert blends the rich, creamy texture of classic cheesecake with the nostalgic sweetness of banana cream pie.
- Homemade Pie Crust: The buttery graham cracker crust adds a delicious crunch and balance to every bite.
- Make-Ahead Friendly: Ideal for preparing up to 3 days in advance; just refrigerate until ready to serve.
- Party-Ready Dessert: A stunning dessert for holidays, potlucks, or any time you’re craving bananas.
Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Banana Pie Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 ounces) Cool Whip, thawed
- 3 medium firm bananas sliced
- 1 ¾ cups cold milk
- 1 box (3.4 ounces) instant banana cream pudding mix
Instructions
For The Graham Cracker Crust
Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
In a small bowl, combine graham cracker crumbs, sugar, and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minutes. Remove from oven and let cool completely.
For The Banana Pie Filling
In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of Cool Whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
In a small bowl, whisk milk and pudding mix together for 2 minutes. Let it stand a minute or two until it slightly sets. Fold in the remaining Cool Whip. Pour and spread evenly over the cream cheese layer.
Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.
Serve and enjoy!
Servings
Yields: 1 banana cream pie cheesecake.
Storage
Store the leftover banana cream cheesecake pie in an airtight container and place it in the refrigerator for up to 3 days. For the best texture and flavor, wait to add any additional banana slices for garnish until just before serving, as bananas tend to brown over time.
If you need to make it ahead, you can prepare the crust and cream cheese layers up to 3 days in advance, then add the pudding and topping layer the day you plan on serving it. This dessert does not freeze well due to the fresh bananas and whipped topping. They will become watery once thawed.
Holly’s Tips for The Best Banana Cream Pie Cheesecake:
- Choose Quality Produce: Pick firm, just-ripe bananas for the best banana cream pie cheesecake possible. Overripe ones can make the filling too soggy and watery.
- Smooth Filling: Use room-temperature cream cheese to avoid lumps and create a silky texture.
- Layer Evenly: Arrange bananas evenly and alternate with the cream cheese mixture for a balanced bite.
- Pudding Consistency: Use instant banana pudding with cold milk for thick, creamy layers.
- Get Creative: Mash half a banana into the pudding layer, or add a teaspoon of vanilla to make the flavors even richer.
- Chill Before Serving: Refrigerate at least 2–3 hours or overnight to set layers. This also makes slicing the cheesecake pie easier.
Frequently Asked Questions:
Yes! Prepare it 3 days in advance and refrigerate. The flavors meld beautifully, and it sets perfectly for clean slices.
Yes, use stabilized whipped cream for the best results, so the filling still holds its shape.
Yes! You can swap the graham cracker crust for a chocolate cookie crust or a nut-based crust for a twist.
Use sugar substitutes for the crust and filling, and look for sugar-free instant pudding. Keep in mind it may slightly alter the texture.
Make Banana Cream Pie Cheesecake gluten-free by swapping the graham cracker crust for gluten-free graham crackers, crushed and mixed with butter and sugar as usual. Most instant banana cream pudding mixes and the rest of the ingredients are naturally gluten-free, but it’s always best to check the label to be sure.
Similar Recipes
Craving something similar? Make my Banana Cream Pie Dessert next.
In the mood for something classic and comforting? Whip up The Best Banana Bread.
Looking for something more bite-sized? My Banana Blondies are a hit at potlucks and parties.
Craving a festive treat? My Salted Caramel Banana Pudding is the perfect dessert for fall celebrations, Halloween parties, and Thanksgiving gatherings.
Looking for another fun dessert fusion? You’ll love my Banana Split Ice Cream Sandwich Cake layered with ice cream sandwiches, chocolate, and Cool Whip.
Have you made this Banana Cream Pie Cheesecake recipe? 🍌
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BananaCreamPieCheesecake #LifeInTheLofthouse
Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
Banana Pie Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 ounces) cool whip, thawed
- 3 medium firm bananas sliced
- 1 ¾ cups cold milk
- 1 box (3.4 ounces) instant banana cream pudding mix
Instructions
For The Graham Cracker Crust
- Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
- In a small bowl, combine graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minues. Remove from oven and let cool completely.
For The Banana Pie Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of cool whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
- In a small bowl, whisk milk and pudding mix together for 2 minutes. Let stand a minute or two until it slightly sets. Fold in remaining cool whip. Pour and spread evenly over cream cheese layer.
- Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.
- Serve and enjoy!