Moist banana bread topped with a tangy vanilla cheesecake, this Banana Bread Cheesecake is the best of both worlds. You’ll never have to choose between desserts again! The banana bread acts as a “crust” for the no-bake cheesecake and the sweet flavor perfectly balances the tart cheesecake. Serve topped with caramel sauce and pecans.
Easy Banana Bread Bottom Cheesecake
If you ever find yourself indecisive about exactly what to make for dessert, this easy cheesecake recipe is for you. It combines two classic desserts – banana bread and vanilla cheesecake – and let me tell you, it’s the combo you didn’t know you needed.
Everything about this recipe works well together. The sweet bananas with the tangy cream cheese, the moist base with the creamy cheesecake. It’s all perfect. I like to add a drizzle of caramel sauce and some chopped pecans to pull it all together but that’s totally optional.
Banana Bread Cheesecake makes an ideal make-ahead dessert too, since it’s best when it sits overnight. Then you’ll just need to slice and enjoy!
What You’ll Need
Both layers of this cheesecake are made with just a handful of ingredients, most of which are pantry staples. You’ll likely just need to grab a few things at the store and be ready to go. Scroll down to the recipe card for the full list of ingredients.
For the Banana Bread Layer
- Bananas – Like any banana bread recipe, you’ll want to use very ripe bananas for this cake.
- Vegetable oil – Helps to keep the bread moist.
- Vanilla extract
- All-purpose flour
- Baking soda & baking powder – Both help the cake to rise.
- Cinnamon – Adds a warm flavor that nicely compliments the banana.
For the Cheesecake Layer
- Cream cheese – Softened for easier mixing and to avoid any lumps in the mixture.
- Granulated sugar – Helps to balance the tang of the cream cheese and adds a hint of sweetness.
- Vanilla extract
- Milk – Whatever milk you prefer will work here.
- Gelatin powder – This helps to hold the cheesecake mixture together and prevent it from spilling all over when you slice the cake.
- Caramel sauce – A drizzle of caramel sauce at the end is my favorite way to serve this banana cheesecake.
How to Make Banana Bread Cheesecake
This definitely falls into the category of “easy cheesecake recipes”, as the banana bread bottom takes just 5 minutes of prep and the cheesecake layer requires no baking at all.
- Make the cake batter. Mash the bananas with a fork, then add in the oil, egg, sugar, and vanilla. Whisk to combine. Sift in the dry ingredients and stir until there are no dry spots remaining.
- Bake. Pour the batter into a greased springform pan. Bake for 30 to 40 minutes. Cool on a wire rack.
- Make the cream cheese mixture. Cream the cream cheese until smooth, about 4 to 5 minutes. Mix in the sugar and vanilla.
- Prepare the gelatin. Microwave the milk until hot, then whisk in the gelatin powder until fully dissolved. Slowly pour into the cream cheese mixture, combining until smooth.
- Chill. Pour the mixture over the banana bread layer. Refrigerate until the cheesecake is fully set.
- Enjoy. Once the cheesecake is set, remove from the pan, top with caramel sauce and pecans, and enjoy.
How Long Does Cheesecake Need to Set?
This banana bread cheesecake will need to chill in the fridge for a minimum of 3 hours – but I highly recommend leaving it overnight. You want to really give the cream cheese and gelatin mixture a chance to set, otherwise the topping will go everywhere when you remove it from the pan.
If you can’t let it rest overnight, just make sure it’s completely set and firm before serving.
Tips for Success
Here are a few tips for making the best banana bread bottom cheesecake.
- Use ripe bananas. Ripe bananas are not only easier to mash, they have more flavor and are sweeter. Bananas that are starting to brown and maybe a little too ripe to eat otherwise are perfect.
- Don’t overmix the batter. Once you add the dry ingredients to the banana mixture, stir just until there are no dry spots left.
- How to tell when banana bread is done? The easiest way to make sure the bottom layer is finished cooking is to insert a toothpick in the center. If it comes out clean, it’s ready.
- Possible add-ins. I kept this recipe simple but if desired, feel free to stir in some chocolate chips or chopped nuts into the banana bread batter before baking!
My favorite way to serve this banana bread cheesecake is drizzled with caramel sauce and sprinkled with chopped pecans. You could also serve it with some whipped cream and fresh banana slices, if you want more of the banana flavor. Personally, I think the sweet caramel compliments the tart cream cheese mixture and banana bread perfectly.
Be sure to keep the cheesecake refrigerated until serving.
How to Store & Freeze Leftovers
Leftover cheesecake should be stored in an airtight container (or tightly covered with plastic) in the fridge for up to 3 days. After that point, the banana bread will start to get mushy so it’s best to enjoy it sooner than later.
If you want to freeze leftover cheesecake, wrap it tightly in plastic wrap then again in foil. Freeze for up to a month. Thaw overnight in the fridge. Keep in mind that the thawing process can cause the banana bread to be a bit mushy but it will still taste great.
More Cheesecake Recipes:
- Peppermint Cheesecake
- Lemon Blueberry Cheesecake Dessert
- Instant Pot Caramel Eggnog Cheesecake
- Pink Champagne Cheesecake
Banana Bread Cheesecake
Banana Bread Layer
- 32 ounces cream cheese (3 packs), softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 tablespoon gelatin powder
- caramel sauce for topping
- Preheat your oven to 350 degrees F. and prepare a 9” springform pan by spraying generously with non‐stick spray and place a parchment round in the bottom of the pan.
- In a large bowl, add the bananas and mash with a fork as well as you can. Add in the vegetable oil, egg, sugar, and vanilla and whisk until combined.
- Sift in the flour, baking powder, baking soda, and cinnamon and stir until just combined and there are no dry spots remaining
- Pour the batter into the greased pan and bake for 30‐40 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Remove from the oven and place on a wire rack to cool while you make the cheesecake layer.
- In a large bowl, cream the cream cheese for 4‐5 minutes or until smooth and there are no lumps. Add the sugar and vanilla and mix until combined.
- Microwave the milk until hot, then quickly whisk in the gelatin powder. Make sure all of the gelatin powder is dissolved.
- Slowly pour the milk/gelatin mixture into the cream cheese mixture and mix until combined and smooth.
- Pour the cream cheese mixture over the cooled banana bread layer and smooth.
- Place in the refrigerator and chill overnight to make sure the cheesecake is fully set.
- Remove form the springform once set and serve with a drizzle of caramel sauce and pecans if desired.
- Keep any left‐over cheesecake in an airtight container in the refrigerator for up to three days.