Cheesecake Factory’s homemade banana cream cheesecake

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
banana cream cheesecake

I know that this cheesecake looks like a pie but it has banana cream and it’s irresistible. I got the idea when I was at home and one of my friends talked about the banana cheesecake that she had the other week. I couldn’t help but thinking about the interesting combination and texture that the cheesecake should have. I was ready to go through many recipes and find the one that I will use as a base for my experiments. And finally, I could make my homemade version that I consider perfect. It has everything I love in a cheesecake and just a little touches of the pie.

I could be going on and on about how much I love bananas and banana pudding and that this cheesecake is a perfect combo for me. It has a little bit of everything and it’s really easy to make. It requires bananas, cream cheese, whipped cream and a couple of other basic ingredients. The cream is a must because it gives the cheesecake that incredibly fluffy texture and it stays like that until you finish the last bite. The cooking technique is really simple and I’m sure you can make it from the first time. It requires a little more effort than some other recipes but it’s worth it!

The most important thing here is the crust. The easiest option is to use graham crackers because they have proved to be effective. However, you can experiment and make your own vanilla wafer version. This recipe requires crackers because it’s easier and faster. It’s delicious and it’s really hard to get the crust wrong. The wafers, however, give the cheesecake a more traditional flavor.

I really like desserts that doesn’t require baking. I don’t turn on the oven during summer and I often go for an easier version on busy days. I still want to make homemade desserts with complicated flavor. And since banana is my favorite and I love cheesecakes, this idea got my idea immediately. This is the best no-bake treat and I urge you to give it a try. It’s much easier than it looks! I have changed many ingredients during my experimentation and I believe you can find them in any grocery store. You can use it as a base for other cheesecakes, even a classic vanilla one is possible to make with these ingredients.

This banana cream cheesecake is not a classic one, though. It is a mix of cheesecake and cream pie. And it start very easy by preparing the graham cracker crust. Then you need to slice bananas and layer them on top. Then top it with pie filling and you’re done. Follow the recipe carefully and don’t change the ingredients and you will get a perfection. The only thing about this cheesecake that I want to change is to have more of it. I can’t stop eating it and everyone who tried had the same problem. You don’t need a special occasion to prepare this cheesecake, any evening will be better with it.

I just can’t stop talking about this amazing cheesecake and all thanks to my friend. I was lucky to find it, and I’m still surprised how delicious and simple it is. This recipe requires very simple cooking techniques and ingredients but offers a lot of flavor and texture. I love the cream and the crust. It’s just the perfect balance of thickness and softness.

I usually top my banana cheesecake with strawberries but you can eat it as is or top it with your favorite fruits and berries. Everything is delicious! If you take vanilla wafer, it will taste almost like banana pudding. Creamy and soft, it has a soft banana flavor that goes well with hot coffee or tea. It’s a great idea to serve for a special occasion or any night you feel like eating something delicious.

Cheesecake Factory's homemade banana cream cheesecake

Prepare this delicious tread with rich cream and banana flavor. It features graham cracker crust and fluffy feeling. This is a famous dessert from Cheesecake Factory which is perfect for special occasions, and it's a perfect last dish for every meal. The whole family loves it.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10
Calories 380 kcal


For the crust:

  • 20 sandwich cookies
  • 30 g melted margarine

For the filling:

  • 3 cream cheese packs
  • 80 g sugar
  • 60 g cornstarch
  • 3 eggs
  • 100 g bananas, mashed
  • 70 g whipping cream
  • 70 ml vanilla extract
  • 50 g shredded coconut


  1. Take a blender and chop the cookies, then add melted margarine and melt everything until smooth. Take a springform pan and press the mixture into the bottom.

  2. Put the crust in the freezer and make the filling. Take a mixer and beat cream cheese until smooth. Add eggs, sugar and cornstarch. Add vanilla, whipping cream and bananas. Mix everything together, pout it into the crust.

  3. Take a cookie sheet, place a pan on it and bake for 15 minutes in a 350F oven. Bake for 75 more minutes in a 200F oven. The center should be almost set, but still a little bit wet. Add coconut after 55 minutes of baking.

  4. Take your cheesecake out and let it cool down. Then remove the rim of the pan. You can run a knife around the edges, so the cake will be easily separated from the pan. Serve cold or refrigerate for 6 days.


Recipe Rating
(1 votes, average: 3.00 out of 5)
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