Easy No-Bake Banana Cheesecake

This is a creamy, dreamy, no-oven-needed situation: a chilled cheesecake that tastes like the best banana cream pie met a classic New York slice and decided to run away together. You get a buttery graham crust, a cloud-light banana cheesecake filling (no gelatin!), and the kind of silky texture you only get from whipped cream folded into softened cream cheese. It’s unfussy, it sets beautifully, and it’s the dessert you pull off when the oven is full… or you just don’t feel like turning it on.

My little family loses their minds over this. My husband calls it “banana cloud cake” and sneaks forkfuls straight from the fridge with the door still open like a raccoon. The kiddo licks the beaters and negotiates for “just one more slice” with the confidence of a courtroom lawyer. It’s become our summer birthday cake, our “friends are coming over in two hours—panic!” dessert, and honestly, a perfectly acceptable breakfast with coffee. No judgment. I’ve been there.

How to Make It

Grab a 9-inch springform pan and don’t stress if it’s a little scratched. Mix 2 cups graham cracker crumbs with 6 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt until it feels like damp sand. Press it in there—use the bottom of a measuring cup so your fingers don’t end up butter-greased. Pop the crust in the freezer for 10 minutes while you make the filling.

Whip 1 cup cold heavy cream to stiff peaks. Don’t walk away—one minute it’s perfect, two minutes it’s butter. Slide that into the fridge.

Now the base: beat 16 ounces room-temp cream cheese till super smooth. Add 2/3 cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon lemon juice (hello, brightness + anti-brown), and a tiny pinch of salt. Mash 2 very ripe bananas (spotty is good—sad bananas = best flavor) and beat them in just until combined. Fold in the whipped cream gently—like you’re tucking in a sleepy toddler. No rough stirring or it’ll deflate.

Spread that fluffy gold into the chilled crust. Smooth the top, give the pan a couple of taps to pop air bubbles, cover, and chill at least 6 hours, preferably overnight. When you’re ready, crown it with sliced bananas (toss them in a little lemon juice to keep them cute), extra whipped cream, crushed vanilla wafers, or a drizzle of caramel if you’re feeling extra.

✔Ingredient Notes

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– Graham cracker crumbs: The sandy, buttery base. If it looks dry, add 1 more tablespoon melted butter; if it’s greasy, toss in a spoonful of crumbs.
– Cream cheese: Full-fat, room temp. Cold cream cheese = lumpy filling and tears. I’ve tried low-fat and it just doesn’t set as nicely.
– Heavy cream: Whip it cold from the fridge. Warm cream sulks and refuses to whip. Stiff peaks, not soupy ribbons.
– Bananas: Spotty-ripe is the whole point. Green bananas taste like sadness. Too black and it’ll get murky and brown fast.
– Powdered sugar: Dissolves smoothly and keeps things silky. You can use granulated, but beat longer. Maple or honey works, but go light-handed.
– Lemon juice + pinch of salt: Brightens the banana flavor and slows browning. Skip the salt and it tastes a little flat—ask me how I know.

✔Recipe Steps

1. Line a 9-inch springform pan with parchment and freeze while you prep the crust.
2. Stir 2 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar, and a pinch of salt; press firmly into the pan.
3. Whip 1 cup cold heavy cream to stiff peaks; refrigerate.
4. Beat 16 oz room-temp cream cheese until smooth; add 2/3 cup powdered sugar, 1 tsp vanilla, 1 tbsp lemon juice, and a pinch of salt.
5. Mash 2 ripe bananas and mix into the cream cheese; fold in the whipped cream gently.
6. Spread into crust, smooth, cover, and chill 6–8 hours (overnight is best); top with bananas/whipped cream and slice.

What to Serve It With

– Hot coffee or iced espresso—bitter meets sweet in the best way.
– Salty snacks (kettle chips, roasted nuts) for that sweet-salty magic.
– Fresh berries to cut the richness.
– A little caramel or chocolate drizzle if you’re feeling fancy.

✔Tips & Mistakes

– Use room-temp cream cheese or you’ll chase lumps forever.
– Don’t overwhip the cream. Once it’s stiff, stop. Overdo it and it gets grainy.
– Lemon the banana slices. Naked bananas brown fast and look… tired.
– Chill time matters. If you slice at 2 hours, it’ll be soft and slumpy. Still tasty, just messy.
– Press the crust hard. Loose crust equals crumb avalanche at slicing time.

✔Storage Tips

Cover and refrigerate up to 4 days. The bananas on top will brown after day 2, so add fresh slices right before serving if you’re picky about looks. It freezes surprisingly well: freeze the whole cheesecake (no fresh banana topping) up to 1 month, wrapped tight; thaw overnight in the fridge. Cold slices right from the fridge? Absolutely yes. Breakfast slice with coffee? Also yes. Zero shame.

✔Variations and Substitutions

– Cookie swap: Use vanilla wafers or Biscoff instead of graham crackers. Oreos for a chocolate-banana vibe (skip the extra sugar in the crust).
– Sweetener tweaks: Use 1/2 cup maple syrup or honey instead of powdered sugar, but beat it in well and expect a slightly softer set.
– Gluten-free: Choose certified GF graham crackers or almond flour (1 3/4 cups almond flour + 4 tbsp butter + 2 tbsp sugar).
– Dairy-free: Use dairy-free cream cheese and whipped coconut cream (chilled coconut cream from a can). Flavor is lovely, set is a touch softer.
– Flavor boosters: Add 1/2 tsp cinnamon or a tablespoon of instant vanilla pudding powder to the filling for extra bakery-style oomph.
– Topping ideas: Toasted coconut, crushed peanuts, mini chocolate chips, or a quick chocolate shell drizzle.

Frequently Asked Questions

Easy No-Bake Banana Cheesecake

Creamy, dreamy, and perfectly banana-forward, this no-bake cheesecake sits on a buttery graham cracker crust and sets right in the fridge—no oven required. It’s a simple, make-ahead dessert that’s ideal for gatherings.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 cup unsalted butter melted
• ▢ 16 oz cream cheese softened
• ▢ 0.75 cup powdered sugar sifted for smoothness
• ▢ 1.25 cups mashed ripe bananas about 2 to 3 very ripe bananas
• ▢ 2 tsp pure vanilla extract
• ▢ 1 tbsp fresh lemon juice balances sweetness and helps prevent browning
• ▢ 1 cup heavy cream cold, whipped to stiff peaks
• ▢ 0.5 cup sliced bananas for topping
• ▢ 1 cup whipped cream for topping, optional

Instructions

Preparation Steps

• Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
• Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan. Chill while you make the filling.
• Beat the filling base: In a large bowl, beat softened cream cheese with powdered sugar until completely smooth and fluffy, about 2 minutes.
• Flavor the filling: Mix in mashed ripe bananas, vanilla extract, and lemon juice until well combined and silky.
• Whip the cream: In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the banana–cream cheese mixture in 2 to 3 additions until no streaks remain.
• Fill and smooth: Spoon the filling into the chilled crust, smooth the top, and tap the pan on the counter a few times to release air bubbles.
• Chill to set: Cover and refrigerate for at least 6 hours or overnight until firm.
• Garnish and serve: Top with sliced bananas and whipped cream just before serving. Run a thin knife around the edge, release the springform ring, slice with a warm knife, and serve.

Notes

For a firmer set, dissolve 1 tsp unflavored gelatin in 1 tbsp cold water, let bloom 5 minutes, then warm gently until melted and whisk into the filling before folding in the whipped cream. To prevent banana browning on top, lightly brush slices with lemon juice. Store covered in the refrigerator for up to 3 days or freeze (without fresh banana topping) for up to 1 month.