Banana Cheesecake: the creamy recipe for a delicious banana cheesecake

If you’ve been craving two desserts at the same time, but simply cannot decide which one to eat, then we have just the recipe for you. For this banana cheesecake recipe, we combine a classic banana flavor with a creamy cheesecake. This banana cheesecake is smooth and creamy thanks to cream cheese and whipped egg whites, with just the right amount of banana flavor all thanks to the fresh banana slices.

This is a delightful dessert, and it’s easy to make too. This creamy dessert might just be your new favorite, and you don’t even need fancy ingredients! Try it today, you and your guests will definitely be impressed.

Tips

Use Philadelphia cream cheese for the best, creamiest result. Use full-fat dairy products—there’s no place for fat-free in desserts!

Ripe bananas (yellow with a few brown spots) are the best for this cake. In fact, the riper, the better, as these will have more banana flavor. Don’t use unripe or green bananas, they won’t be sweet enough.

Top the cake with crushed cookies, or nuts (pecans, walnuts, or almonds) for extra texture.

Make this Banana Cheesecake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars. When slicing the cheesecake into squares, clean the knife between each to ensure clean slices.

For a no-bake version, check out these Banana Pudding Cheesecake Bars.

Chocolate will be a tasty addition to this recipe. Add chocolate chips to the filling, or drizzle with melted chocolate.

For a creamy, smooth filling, make sure all your filling ingredients are at room temperature.

How To Store Banana Cheesecake

You can keep the Banana Cheesecake in the refrigerator for up to 4 days, making sure to store them in an airtight container.

How To Make Banana Cheesecake

Add the flour, vanilla sugar, powdered sugar, salt, zest, and eggs to a large mixing bowl.

Add the cubed butter to the other ingredients, and use your fingers to work it in. Knead until a dough forms.

Roll out the dough, and use a cake pan to measure out (and cut) a circle.

Place the dough circle in a cake pan. Use leftover dough to make the sides of the cake pan.

Mix cream cheese, sour cream, 3 egg yolks, zest, flour, and sugar.

Beat the egg whites with an electric mixer until stiff peaks form. Add to the cream cheese mixture.

Sprinkle breadcrumbs, sugar into the cake pan and add a layer of sliced bananas.

Top with the filling.

Bake for 60 minutes at 180°C / 350°F.

Notes

Allow cooling before slicing.