Bananas Foster Cheesecake {no bake}

This bananas foster cheesecake is a no bake brown sugar cinnamon cheesecake in a graham cracker crust with a caramel rum flavored banana topping. Made without eggs, it is an easy make ahead dessert.

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As a busy woman, I am always looking for easy to make desserts that will be a hit when entertaining. This bananas foster cheesecake recipe is quick and easy to prepare. It is a no bake cheesecake, which means it is virtually fool proof to make!

I've been eating bananas foster for over 25 years now {it's one of Mr. two sugar bugs' favorite desserts to make}. I may have even created a cinnamon ice cream and banana pecan bars that were inspired by this classic banana dessert.

This cheesecake recipe doesn't go in the oven like espresso cheesecake, so you don't have to worry about over or under baking it. It's simple to make like my no bake mini peanut butter espresso cheesecake and has a great smooth, creamy rich texture.

💗 why you will love this cheesecake recipe

• This no bake cheesecake recipe is perfect for warm days or when the oven is crowded {hello holidays}! It's made without eggs and without needing an oven.
• Easy to make and less fussy than a baked cheesecake, which makes it great for beginners.
• Smooth and creamy texture! 
• Bananas foster cheesecake needs to set up in the refrigerator, so it can be made a day or two before you need it.

💭 what is bananas foster made of?

Traditional bananas foster is made with bananas sauteed in a butter, brown sugar, rum and cinnamon mixture that is served over ice cream. This iconic dessert was created in the city of New Orleans.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Graham crackers ~ creates the base for the crust. If graham crackers aren't available where you live, digestive biscuits are a good substitute. See the recipe card notes for how to use them. Substitute gluten free graham crackers if needed.

Sugars ~ brown sugar gets mixed with the graham crackers for the crust and also brings sweetness to the bananas foster cheesecake batter and the sauteed bananas.  Confectioners’ sugar {also known as powdered sugar or icing sugar} is used to help stabilize the cheesecake.

Unsalted butter ~ used to hold the graham cracker crust together. Salted butter can be used with no changes to the recipe.

Cream cheese ~ use full fat cream cheese for the best no bake cheesecake. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.

Sour cream ~ full fat sour cream is going to give you the creamiest and best cheesecake. I don't recommend low fat. This should also be room temperature.

Heavy cream ~ you want to use heavy cream or heavy whipping cream with a minimum of 36% fat for the cheesecake filling. The heavy cream should be cold.

Cinnamon ~ ground cinnamon is used in both the cheesecake batter and the sauteed bananas.

Vanilla and rum extracts ~ used in both the cheesecake and the bananas foster portion.  If you prefer to use rum instead of rum extract, see the recipe card below for instructions.

Bananas {not shown} ~ firm bananas work best. You don't want fully ripe bananas or they will break down too much in the topping.

🥣 how to make no bake cheesecake

Start by clearing enough space in the freezer for your pan to fit.

Now make the graham cracker crust and press the mixture into the bottom and up the sides of a 9 inch springform pan. Use a flat bottomed measuring cup to make sure the graham cracker crust is tightly pressed in. Place the crust in the freezer to chill while you make the cheesecake filling.

Then using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form, about 3-4 minutes.  Set aside.

Next using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar and cinnamon together.

The mixture should be smooth in about 2-4 minutes.  Scrape the bowl as needed.

Next scrape up and down the bowl and then add the confectioners' sugar, sour cream, rum extract and vanilla.

Then beat until fully combined and smooth, about 1 minute.

Now fold in the whipped cream with a spatula until combined.  This takes several turns with the spatula.  Work gently as you don’t want to deflate all the air out of the whipped cream.

Remove the graham cracker crust from the freezer and then spoon the brown sugar cinnamon cheesecake into the prepared crust and use an off-set spatula to smooth it into an even layer. Chill the cheesecake in the refrigerator until set, about 8 hours. 

Once the cheesecake has chilled and you are ready to serve, make the bananas foster topping.

💬 frequently asked questions

Can this be made gluten free?

Yes, if you use gluten free graham crackers in the crust, this becomes a gluten free cheesecake. If you are very sensitive to gluten, make sure to check the ingredient label on the cream cheese, as ingredients and manufacturing methods can change over time.

Can I use rum instead of rum extract?

Yes, see the notes in the recipe card below for how to substitute rum.  A regular dark rum works the best.

Do I have to use a springform pan?

You can use a 9-inch round baking pan, I recommend one with a 3" depth. The cheesecake will have a more rustic outer edge, but will still taste incredible. I recommend lining the pan with parchment paper, so you can pull it out to slice and serve it.

You can also make a small 6-inch bananas foster cheesecake dividing the ingredients by three. I use a 6-inch round cake pan, but you can also use a 6-inch springform pan.

A 9x9 square baking pan can also be used.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 tips for the best bananas foster cheesecake

I prefer to add the banana topping to the individual slices of cheesecake.  The bananas get a bit mushy and unappetizing to look at when refrigerated on any leftover cheesecake.

• Pack the graham cracker crust tightly into the bottom and up the sides of a 9-inch springform pan.
• Make sure the cream cheese and sour cream are at room temperature!! If these ingredients are cold you will have lumpy cheesecakes and we are going for a creamy and velvety texture.
• To ensure that the bananas foster cheesecake sets up; use 8 ounce bricks of full-fat cream cheese. Do not use low-fat or whipped cream cheese sold in a tub.
• The whipping cream needs to be COLD for the no bake cheesecake batter.  It is best to use a heavy cream with a minimum of 36% fat.

🫙 how to store

Cover and store any leftover no bake cheesecake in the refrigerator for up to 5 days. The bananas do not hold up well to refrigeration, I usually remove any banana pieces prior to storing and add fresh slices if desired, with the left overs.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator. I do not recommend freezing the bananas foster topping on the cheesecake.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this No Bake Bananas Foster Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cheesecake recipes

• Mini Key Lime Cheesecakes {no bake}
• Cookie Butter Cheesecake {no bake}
• Birthday Cheesecake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Bananas Foster Cheesecake {No Bake}

recipe created and tested by:

Tasia Harper

This bananas foster cheesecake is a no bake brown sugar cinnamon cheesecake in a graham cracker crust with a caramel rum flavored banana topping. Made without eggs, it is an easy make ahead dessert.

5 from 1 vote

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 10 -12 slices

Calories 358 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

graham cracker crust

• ▢ 12 full sheets of graham crackers approx.1 ½ cups/180g
• ▢ ⅓ cup brown sugar packed (67g)
• ▢ ½ cup unsalted butter melted (113g)

brown sugar cinnamon cheesecake

• ▢ 1 ¼ cups heavy whipping cream cold (300mL)
• ▢ 24 ounces full fat brick cream cheese room temperature (678g)
• ▢ ½ cup dark brown sugar packed (100g)
• ▢ 1 tablespoon ground cinnamon
• ▢ 2 tablespoons confectioners' sugar 15g
• ▢ ¼ cup full fat sour cream room temperature (60g)
• ▢ 2 teaspoons rum extract or 1 tablespoon dark rum
• ▢ 1 teaspoon pure vanilla extract

bananas foster topping

• ▢ ¼ cup unsalted butter 57g
• ▢ ½ cup dark brown sugar packed (100g)
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 tablespoon rum extract or 3 tablespoons dark rum
• ▢ 2 teaspoons vanilla
• ▢ 1 - 2 firm bananas sliced

Instructions

 

for the crust

• Clear enough space in the freezer for your pan to fit. Then use a food processor to pulse the graham crackers (12 full sheets/approx 1 ½ cups/180g) into fine crumbs.  Add the brown sugar (⅓ cup/67g) and melted butter (½ cup/113g) and pulse until combined.  The mixture will have the texture of wet sand.  Press the mixture into the bottom and up the sides of a 9 inch springform pan. I like to use a flat bottomed measuring up to make sure the graham cracker crust is tightly pressed in. Place the crust in the freezer to chill while you make the cheesecake filling.

for the brown sugar cheesecake

• Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (1 ¼ cups/300mL) on medium-high until stiff peaks form, about 3-4 minutes.  Set aside. 
• Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese (24 ounces/678g), brown sugar (½ cup/100g) and cinnamon (1 tablespoon) together on medium-high speed until the mixture is smooth about 2-4 minutes.  Scrape the bowl as needed.
• Scrape up and down the bowl and then add the confectioners' sugar (2 tablespoons/15g), sour cream (¼ cup/60g), rum extract (2 teaspoons) and vanilla (1 teaspoon) and beat until fully combined and smooth, about 1 minute. 
• Fold in the whipped cream with a spatula until combined.  This takes several turns with the spatula.  Work gently as you don’t want to deflate all the air out of the whipped cream.
• Remove the graham cracker crust from the freezer and then spoon the brown sugar cinnamon cheesecake into the prepared crust and use an off-set spatula to smooth it into an even layer.  
• Chill the cheesecake in the refrigerator until set, about 8 hours.  I recommend covering the cheesecake with plastic wrap after the first hour.

for the bananas foster topping*

• Melt the butter (¼ cup/57g) in a large deep saucepan or skillet over medium heat. Then add the dark brown sugar (½ cup/100g), cinnamon (½ teaspoon), rum extract (1 tablespoon) and 2 teaspoons vanilla and stir until the sugar has dissolved. Finally add the bananas slices and lightly warm them for about 30 seconds. Remove the sauce from the heat. (I recommend only adding as many banana slices as you need).

to serve

• Remove the cheesecake from the springform pan and slice into desired size pieces. Then spoon the bananas foster topping over each slice.

Notes

This recipe has only been tested with full fat cream cheese and full fat sour cream.

I recommend dark brown sugar, but light brown can be substituted.

You can make a small 6-inch bananas foster cheesecake dividing the ingredients by three.

If you want to use a square baking pan (a 9x9 is recommended), line the pan with parchment paper.

*The bananas foster topping can be made up to the point of adding the bananas up to one day ahead of time, then store covered in the refrigerator. Lightly rewarm over medium-low heat and then add the bananas slices.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days. The bananas do not hold up to refrigeration well.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator.

If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition

Serving: 1 sliceCalories: 358kcalCarbohydrates: 32gProtein: 1gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 20mgPotassium: 84mgFiber: 0.5gSugar: 31gVitamin A: 901IUVitamin C: 0.3mgCalcium: 63mgIron: 0.3mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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