Banana Cheesecake Dessert has layers of cheesecake, banana cream pudding, and Cool Whip on a graham cracker crust with banana slices on top!
It all started with one of my husband’s favorite childhood desserts: Blueberry Cheesecake Dessert. Since that cheesecake is so good, I decided to keep on making different flavors. I’ve had many requests from readers for a banana version of the cheesecake dessert. So here it finally is…Banana Cheesecake Dessert!
How To Make Banana Cheesecake Dessert
Graham Cracker Crust
Start by crushing graham crackers to make graham cracker crumbs. You can use a food processor, if you have one, or put the graham crackers in a gallon-sized ziptop bag and use a rolling pin to crush them.
Add granulated sugar and melted butter to the graham cracker crumbs and pulse in the food processor until the crumbs start to clump together. Or you can stir the sugar and butter into the crumbs with a fork.
Press the graham cracker crumbs into the bottom of a 9×13 pan and set it aside.
Cheesecake Layer
Use a mixer to beat two blocks of softened cream cheese until light and fluffy. Add the granulated sugar, beaten eggs, and vanilla extract. Mix until smooth, scraping down the sides of the bowl when needed.
Spread the cheesecake batter out over the graham cracker crust in the 9×13-inch pan. Bake at 375˚F for 20-25 minutes and then cool completely.
Banana Cream Pudding Layer
Beat two packages of banana cream pudding mix and milk. Stir in one cup of cool whip. Spread the banana cream pudding over the cooled cheesecake layer.
Top the banana cream pudding with Cool Whip and spread it out in an even layer.
Sprinkle graham cracker crumbs over the top of the cheesecake. Then, slice two bananas and top the cheesecake with the banana slices.
Make Ahead and Storage
- Fridge: Cover the cheesecake and store it in the fridge until ready to serve.
- Make Ahead: If you plan to serve it the following day, wait to add the banana slices until right before serving so that they don’t get brown.
- Freezer: Leave the sliced bananas off of the top of the cheesecake and place it in the freezer for a couple of hours until the Cool Whip topping has hardened. Then, press a piece of place wrap directly on top and wrap the whole pan with tightly plastic wrap. Store in the freezer for up to four weeks. Thaw overnight in the fridge. Top with sliced bananas before serving.
Frequently Asked Questions
Pretty much any kind of pudding you can buy! See my recipe for Chocolate Cheesecake Dessert that uses chocolate pudding. I also want to try key lime pudding, lemon pudding, and coconut cream pudding.
Yes! That another way to change the recipe is to change the kind of crust. Try cinnamon, vanilla, or chocolate graham crackers.
Yes, if time allows, make four cups of whipped cream to use in place of the Cool Whip.
For a lighter version, try using Neufchatel cream cheese, replace a portion of the sugar with a sugar alternative, use a sugar-free banana pudding mix, and use a light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.
Yes, but depending on the thickness of the cheesecake batter, you may need to adjust the cooking time.
More Cheesecake Dessert Recipes
- This Strawberry Cheesecake Dessert recipe is perfect for summer.
- Pumpkin Cheesecake Dessert has a tasty gingersnap crust.
- This Pecan Pie Cheesecake Dessert recipe is TO-DIE-FOR!
- Caramel Apple Cheesecake Dessert is perfect for autumn.
Banana Cheesecake Dessert
Ingredients
Graham Cracker Crust
- 12 graham crackers about 1 2/3 cups of graham cracker crumbs
- ¼ cup butter melted
- ½ cup granulated sugar
Cheesecake Layer
- 16 oz cream cheese, softened two 8-ounce blocks
- 4 eggs beaten
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Banana Cream Pudding Layer
- 2 ¾ cup milk
- (2) 3.4 oz packages instant banana pudding
- 1 cup Cool Whip
Cheesecake Topping
- 3 cups Cool Whip
- ¼ cup roughly chopped graham crackers
- 2 bananas sliced
Instructions
Graham Cracker Crust
- Preheat the oven to 375˚F.
- Crush the graham crackers. Stir in the granulated sugar and the melted butter. Press into 9×13-inch pan. Set aside.
Cheesecake Layer
- Beat the cream cheese until smooth. Add the beaten eggs, sugar, and vanilla. Mix until smooth, scraping the sides of the bowl as needed.
- Pour the cream cheese mixture over crust and bake at 375˚F for 20-25 minutes, or until done (top is dry to touch).
- Cool completely.
Banana Cream Pudding Layer
- Beat two packages of instant banana cream pudding with the milk. Stir in the Cool Whip. Spread over the cooled cheesecake layer.
Cheesecake Topping
- Top the cheesecake with Cool Whip, roughly chopped graham crackers and banana slices.
- Store in the fridge until ready to serve.
Video
Gina Anderson says
Made this at my grandson’s request…he loved it! Very easy to make and so rich and creamy…excellent.
Ziyi says
Thanks for this unique combination! Banana and cream cheese, 2 of my favorites in a recipe. Will definitely make it again:) !