Creamy Banana Cheesecake

Rich, creamy cheesecake filling loaded with real mashed banana, on a buttery graham cracker crust — a no-bake dessert everyone will ask for the recipe of.

If you love banana desserts and creamy cheesecake, this Creamy Banana Cheesecake brings the two together perfectly. A buttery graham cracker crust holds a smooth, fluffy filling made with real mashed bananas, cream cheese, and whipped cream — all chilled together into a light, indulgent dessert.

It’s the perfect way to use up ripe bananas while creating a dessert that tastes like it came from a bakery.

Why You’ll Love This Recipe

• No-bake filling — simple to make with a mixer and the fridge
• Real banana flavor — made with mashed ripe bananas, not extract
• Light and fluffy texture — whipped cream keeps the filling airy
• Great way to use up ripe bananas — turns them into something special

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted (for the crust)
• 16 ounces cream cheese, softened
• 1 cup mashed ripe bananas
• 3/4 cup granulated sugar
• 1 cup whipped cream

Instructions

1. Make the crust. Mix the graham cracker crumbs with the melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the fridge for 15-20 minutes while preparing the filling.
2. Make the filling. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
3. Add the banana. Mix in the mashed ripe bananas until fully incorporated and smooth.
4. Fold in the whipped cream. Gently fold the whipped cream into the banana-cream cheese mixture until light and fluffy, being careful not to deflate it too much.
5. Fill the crust. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
6. Chill. Refrigerate for at least 4-6 hours, or overnight for the best texture, before slicing and serving.

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