Banana Cream Cheesecake Roll

Oh, friends—this one is pure dessert heaven! My Banana Cream Cheesecake Roll is the ultimate showstopper: a light, fluffy sponge cake filled with silky cream cheese banana filling and rolled to perfection. It’s like a banana cream pie met a cheesecake, then wrapped itself into the dreamiest swirl of sweetness.

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What Is a Banana Cream Cheesecake Roll?

A Banana Cream Cheesecake Roll is a sponge cake rolled up with a luscious banana cream cheese filling inside. Think of it as a beautiful dessert roll—soft, creamy, and slightly tangy from the cream cheese, with that unmistakable sweetness of ripe bananas. It looks fancy but is surprisingly simple to make once you know the tricks!

Why You’ll Love This Banana Cream Cheesecake Roll

I promised you something elegant yet comforting, and here’s proof!

• Soft and airy: The cake rolls up without cracking (when done right!).
• Creamy banana cheesecake filling: Sweet, smooth, and perfectly balanced.
• Make-ahead friendly: Chill and serve whenever you’re ready.
• Crowd-pleasing: Gorgeous enough for parties, easy enough for a weeknight treat.

The Taste

This dessert is pure bliss. You get the light, vanilla-kissed sponge wrapped around a rich, banana-infused cheesecake filling that melts on your tongue. Each bite is creamy yet delicate, with the perfect balance of sweetness and tang. It’s the kind of dessert that makes everyone stop mid-bite and go, “Wow.”

Benefits of the Banana Cream Cheesecake Roll

• No heavy frosting needed—the filling doubles as both flavor and structure.
• Versatile flavor: Try different fruit variations!
• Beautiful presentation: Those spiral layers are Instagram-worthy.
• Light but satisfying: Perfect for spring or summer entertaining.

Ingredients for Banana Cream Cheesecake Roll

You’ll need:

For the Sponge Cake:

• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk
• 2 tablespoons vegetable oil

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 medium ripe bananas, mashed
• 1 cup whipped cream (or whipped topping)

Optional Topping:

• Powdered sugar (for dusting)
• Banana slices & whipped cream (for serving)

Tools You’ll Need

• Electric mixer or hand whisk
• Mixing bowls
• Measuring cups and spoons
• 10×15-inch jelly roll pan
• Parchment paper
• Kitchen towel (for rolling)
• Cooling rack

Ingredient Additions & Substitutions

• Fruit twist: Add strawberries, raspberries, or even pineapple for variety.
• Cheesecake variation: Swap cream cheese for mascarpone for extra richness.
• Healthier option: Use reduced-fat cream cheese or Greek yogurt.
• Flavor boost: Add a touch of cinnamon or banana extract to the filling.

How to Make Banana Cream Cheesecake Roll

Step 1: Preheat and prepare the pan Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Make the sponge cake batter In a bowl, beat eggs and sugar until thick and pale (about 3–4 minutes). Add vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gradually fold dry ingredients into the egg mixture. Stir in milk and oil just until smooth.

Step 3: Bake the cake Pour batter evenly into the prepared pan. Bake for 10–12 minutes, or until the top springs back when touched lightly.

Step 4: Roll the cake While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting from the short end, gently roll the cake with the towel. Let it cool completely while rolled.

Step 5: Make the banana cheesecake filling In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mashed bananas and whipped cream until light and fluffy.

Step 6: Fill and re-roll Unroll the cooled cake gently, spread the filling evenly over the surface, and re-roll without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Step 7: Serve and enjoy! Dust with powdered sugar, slice, and serve with extra whipped cream or fresh banana slices.

What to Serve with Banana Cream Cheesecake Roll

• Fresh fruit: Strawberries, raspberries, or a tropical fruit salad.
• Drinks: Iced coffee, chai latte, or a cold glass of milk.
• Toppings: Chocolate drizzle, caramel sauce, or toasted coconut.

Storage Instructions

• Refrigerate: Store covered in the refrigerator for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

General Information

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 1 hour
• Total Time: About 1½ hours
• Servings: 8–10 slices
• Difficulty: Moderate

Conclusion

This Banana Cream Cheesecake Roll is a dessert that looks as good as it tastes—light, luscious, and perfectly balanced between sweet and creamy. Whether you’re baking for a celebration or just want to impress yourself with something beautiful, this recipe delivers every time.

If you make this recipe, I’d love to see it! Share your photos on Pinterest, tag me, and leave a review—I can’t wait to see your delicious creations.

And if you’re in the mood for more creamy desserts, you’ll love these:

• Strawberry Cheesecake Roll
• Lemon Cream Swiss Roll
• No-Bake Banana Pudding Cheesecake

Nutritional Information (Per Slice)

• Calories: 295
• Protein: 5g
• Fat: 13g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 26g
• Calcium: 60mg