Banana Cream Pie Cheesecake in the Instant Pot? A cream pie and a cheesecake in one? You better believe it. Two creamy classic desserts come together to make the best dessert I've ever created (so my daughter says).
I'd like to dedicate this recipe to my brother. Everybody knew what dessert he wanted growing up and it was a good ol' Banana Cream Pie.
But not the award winning, Blue Ribbon kind of pie. Nope. Store-bought graham cracker crust + banana slices + a box of banana pudding mix + a dollop of Cool Whip to make it feel fancy.
Over the years I tried to figure out a “from scratch” version that would knock him off his feet, but to no avail.
Hours upon hours spent making a homemade custard, a buttery crust, real whipped cream, and all I could get was a, “Hmm . . . looks good. Did you make the other one too?”
Well, eventually I learned my lesson and accepted that I could never hold a candle to my nemesis “Jello” and “Cool Whip”.
But you know what I can do? I can make a mean cheesecake.
I can make a cheesecake so good that it will make Jello and Cool Whip cry a tragic cry of defeat. And so I did.
This is the awkward part where I admit that I ended up using banana cream flavored Jello pudding mix to really bring home the banana flavor I needed for this cheesecake. Whatever, we're friends now.
WHY YOU WILL LOVE INSTANT POT BANANA CREAM PIE CHEESECAKE
- Rich vanilla crust – Golden Oreos just do this right.
- Densely creamy vanilla cheesecake with a perfectly balanced sweet to tang ratio.
- Light and creamy no-bake banana cheesecake layer that's velvety to the max and makes banana pudding mix your new BFF.
- Bring it all home with fluffy REAL whipped cream and a few FRESH banana slices on top.
- This beauty is tall and mighty and when you slice it open, your jaw is gonna drop. Beautiful, clean layers – no pudding/whipped cream slop mess here (no offense traditional banana cream pie)
HOW TO MAKE BANANA CREAM PIE CHEESECAKE IN A PRESSURE COOKER
- Make the crust, put it in the freezer
- Mix up the cheesecake filling
- Gently stir in the eggs
- Pour the cheesecake batter into the crust
- Pressure cook the cheesecake and let it chill for a few hours
- Prepare the no-bake banana cream cheesecake layer
- Spread it over the chilled cheesecake
- Then top with the remaining whipped cream
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
Are there a few steps? Yes.
Is it 100% worth every second? TRIPLE EXCLAMATION POINT, YES!!!
TIPS FOR MAKING THIS BANANA CREAM PIE CHEESECAKE
Check out all my general Instant Pot Cheesecake tips in this recipe for Instant Pot Caramel Apple Cheesecake.
- Go for the Jello banana pudding mix. I generally like to make things from scratch, but nothing could get me to the banana flavor I wanted except this pudding mix. Save your homemade skills for Instant Pot Yogurt and go buy the pudding mix.
- Mixing up the no-bake banana cheesecake layer is a bit of a challenge. It is THICK and sticky when mixing the pudding mix, cream cheese, and milk. Make sure your cream cheese is room temperature and use a hand mixer, stand mixer, or food processor to get the ingredients combined and smooth. Once you stir in the whipped cream, it will loosen up and become the perfect texture. Trust me on this.
- Don't put banana slices in the cake! Okay, you can if you must, but the bananas will get a bit discolored and slimy as your cheesecake sets in the fridge. Don't say I didn't warn you.
- DO decorate with fresh banana slices right before serving because it's just so darn cute.
- Let this cheesecake chill overnight before serving it. It's good to eat within 6 hours, but cheesecake is always better the next day.
BANANA CREAM PIE CHEESECAKE VARIATIONS
- Swap out the banana pudding mix for coconut cream and add a handful of shredded coconut. I have not tried this yet, but my mom has put in this exact request.
- Omit the flour and add 2 tablespoons of cocoa powder to the vanilla cheesecake layer instead for a Chocolate Banana Cream Pie Cheesecake!
- Top the cheesecake with crushed toffee and a drizzle of caramel – amazing!
- Sprinkle toasted coconut on top of the whipped cream
HOW TO STORE CHEESECAKE
- Store cheesecake in a sealed container in the fridge. I like to store mine in an upside-down bowl. I put the cheesecake on the lid and then invert the bowl over the top of the cheesecake and seal it shut. If you don't have a cake container, this trick works perfectly.
- This cheesecake held up nicely for 3 days in the fridge, possibly could have gone a 4th day, but the whipped cream topping was getting loose on day 3.
- Cheesecake generally freezes great. I haven't tried it with this one, but I feel pretty confident that it will work. Cut it into slices, place strips of parchment paper between each slice, and freeze it in a sealed container.
Whether or not I win my brother over with this Banana Cream Pie Cheesecake is yet to be determined, but with the rave reviews I've received so far, I'm thinkin' there's a chance. I'll keep ya posted.
In the meantime, make this cheesecake ASAP and please let me know what you think! It has brought a lot of joy to my family and neighbors and I can't wait for you to take that first bite!
MORE SHOW STOPPING INSTANT POT CHEESECAKES TO MAKE FOR PARTIES
- Instant Pot German Chocolate Cheesecake
- Instant Pot Funfetti Cheesecake
- Instant Pot White Chocolate Raspberry Cheesecake
- Instant Pot Lemon Bar Cheesecake
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BANANA CREAM PIE CHEESECAKEPrint
Instant Pot Banana Cream Pie Cheesecake
Banana Cream Pie and Cheesecake come together to make a truly stunning dessert!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 8 - 10 servings 1x
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
For the Crust
- 1 ½ cups Golden Oreo or Vanilla Wafer crumbs
- 3 tablespoons butter, melted
For the Cheesecake Filling
- 2 (8 ounce) packages cream cheese at room temperature
- ½ cup sugar
- ½ cup greek yogurt
- 2 tablespoons white flour
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
For the No-Bake Banana Cheesecake and Whipped Cream Layer
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 6 ounces cream cheese at room temperature
- 1 (5 ounce) pack instant banana cream pudding mix
- ⅓ cup milk
- 2 tablespoons powdered sugar
For Serving: banana slices
- Spray a 7 inch springform pan with nonstick cooking spray.
- For the Crust: Stir cookie crumbs and melted butter together and press evenly across the bottom and one third of the way up the sides of the pan. Place in the freezer to set while you make the cheesecake filling.
- For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.
- Add greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
- Add eggs, use hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
- Remove the pan from the freezer and fill with the cheesecake mixture.
- Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.
- Carefully lower the prepared pan onto the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When pressure cooking is complete turn the pressure cooker off. Use a 10-minute natural release and then release any remaining pressure.
- Remove pan from pressure cooker and place on a cooling rack. Use a paper towel to soak up any excess water from the top of the cake. Let it cool on a cooling rack for about an hour.
- Cover and place cheesecake in the refrigerator and chill for at least 4 hours.
- Once the cheesecake is chilled, prepare the Banana Cheesecake Layer: Pour whipping cream and vanilla extract into a medium sized bowl and use a hand mixer to beat it until very thick.
- To another bowl add 6 ounces cream cheese, banana pudding mix, and milk. Use the hand mixer (it’s okay if there is some cream left on the beaters) to mix it until smooth. It will be very thick, that’s okay.
- Using a rubber spatula, gently stir in half of the whipped cream into the banana cream cheese mixture. Keep folding and stirring until it is thoroughly combined.
- Add 2 tablespoons of powdered sugar to the remaining whipped cream (the plain whipped cream, not the banana mixture) and whisk to incorporate.
- Spread the Banana Cream Cheese mixture on top of the cheesecake. Top with the whipped cream and spread until smooth. The pan will be completely full.
- Chill the cheesecake for at least an hour or overnight.
- To serve: Gently remove the springform ring. Garnish with banana slices and serve!
- Always use room temperature eggs and cream cheese when making cheesecakes. This will ensure a smooth batter.
- Gently stir the eggs into the batter. Aggressive mixing will incorporate air into the batter which can result in the cheesecake overflowing as it cooks.
- See this Instant Pot Caramel Apple Cheesecake for more tips and tricks for pressure cooker cheesecake.
Keywords: Instant Pot Cheesecake, Banana Cream Pie, Banana Cheesecake