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You are here: Home / Recipes by Category / Desserts / Instant Pot Banana Cream Pie Cheesecake

Instant Pot Banana Cream Pie Cheesecake

November 5, 2020

Last modified on May 12th, 2021

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Banana cream pie cheesecake on a white plate with yellow napkins
slice of Banana cream pie cheesecake on a white plate with yellow napkins

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).


Banana cream pie cheesecake on a white plate with cookies

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.

Banana cream pie cheesecake on a white platter

WHY YOU WILL LOVE INSTANT POT BANANA CREAM PIE CHEESECAKE

  • THE CRUST: Rich vanilla crust – Golden Oreos just do this right.
  • THE CHEESECAKE: Densely creamy vanilla cheesecake with a perfectly balanced sweet to tang ratio.
  • THE NO-BAKE CHEESECAKE: Light and creamy no-bake banana cheesecake layer that's velvety to the max and makes banana pudding mix your new BFF.
  • KEEP IT REAL: Bring it all home with fluffy REAL whipped cream and a few FRESH banana slices on top.
  • A WONDER OF A CHEESECAKE: 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)

Banana cream pie cheesecake with a slice cut out

HOW TO MAKE BANANA CREAM PIE CHEESECAKE IN A PRESSURE COOKER

  1. Make the crust, put it in the freezer
  2. Mix up the cheesecake filling
  3. Gently stir in the eggs
  4. Pour the cheesecake batter into the crust
  5. Pressure cook the cheesecake and let it chill for a few hours
  6. Prepare the no-bake banana cream cheesecake layer
  7. Spread it over the chilled cheesecake
  8. Then top with the remaining whipped cream
  9. Enjoy!

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

step by step collage of how to make cheesecake in instant pot

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 on a white platter

BANANA CREAM PIE CHEESECAKE VARIATIONS

  • Coconut Cream Pie Cheesecake: 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.
  • Chocolate Banana Cream Pie:  Omit the flour and add 2 tablespoons of cocoa powder to the vanilla cheesecake layer instead for a Chocolate Banana Cream Pie Cheesecake!
  • Banana Toffee and Caramel:  Top the cheesecake with crushed toffee and a drizzle of caramel – amazing!
  • Toasted Coconut:  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.

slice of Banana cream pie cheesecake on a white plate with yellow napkins

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!

slice of Banana cream pie cheesecake on a white plate with yellow napkins

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 CHEESECAKE

  • Instant Pot 
  • 7 inch springform pan
  • Hand mixer
  • Banana Cream Jello Pudding Mix
Print

Instant Pot Banana Cream Pie Cheesecake

Banana cream pie cheesecake on a white platter
Print Recipe

★★★★★

4.8 from 9 reviews

Banana Cream Pie and Cheesecake come together to make a truly stunning dessert!

  • Author: Marci
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours
  • Yield: 8 - 10 servings 1x
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

Scale

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

Instructions

  1. Spray a 7 inch springform pan with nonstick cooking spray. 
  2. 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.
  3. For the Cheesecake Filling: Cream the cream cheese and sugar with a handheld mixer until very smooth, scrape the bowl and mix again.  
  4. Add greek yogurt, flour, and vanilla extract; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
  5. Add eggs, use hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
  6. Remove the pan from the freezer and fill with the cheesecake mixture.
  7. Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.  
  8. Carefully lower the prepared pan onto the trivet. 
  9. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
  10. When pressure cooking is complete turn the pressure cooker off.  Use a 10-minute natural release and then release any remaining pressure.  
  11. 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.
  12. Cover and place cheesecake in the refrigerator and chill for at least 4 hours.
  13. 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.
  14. 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.
  15. 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.
  16. Add 2 tablespoons of powdered sugar to the remaining whipped cream (the plain whipped cream, not the banana mixture) and whisk to incorporate.
  17. 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.
  18. Chill the cheesecake for at least an hour or overnight.
  19. To serve: Gently remove the springform ring.  Garnish with banana slices and serve!

Notes

  • 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

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Marci at Tidbits
Marci

Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

I love to see what you're cooking from my blog! Show me your creations on Instagram using hashtag #MARCITIDBITS
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Tags: banana, butter, cream cheese, greek yogurt, heavy cream, oreo cookies, vanilla extract
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Reader Interactions

Comments

  1. Nichole says

    February 6, 2022

    I have a 6 inch pan. Do I still use the same cooking time?

    ★★★★★

    Reply
    • Marci says

      February 8, 2022

      Nichole, yes, I would go with the same cooktime. It’s going to be a very full pan by the time you add the banana layer, but I think it will still work well!

      Reply
  2. Torrey says

    June 1, 2021

    Hi Marci. I’m going to try this! I do not have a 7″ springform pan so I’ll pick one up … how tall should it be? It seems like the cake could easily be too much for the pan. Thanks!

    ★★★★★

    Reply
    • Marci says

      June 2, 2021

      Torrey, Mine is 2 1/2 inches tall. It’s okay if the top layer goes over the pan though, so don’t stress that!

      Reply
  3. Alexis says

    April 3, 2021

    Can I substitute sour cream for the greek yogurt?

    Reply
    • Marci says

      April 4, 2021

      Alexis, yep, that will work fine. Let me know what you think of it!

      Reply
  4. Derek says

    January 28, 2021

    This is egregious!! The banana mix made the taste atrocious! Dont use if you dont like the taste of it. I throw mine away after one bite.

    Reply
    • Leonila says

      February 8, 2021

      What if you dont have pressure cooker i can use steamer

      Reply
      • Marci says

        February 10, 2021

        Leonila, I’m sure you could bake it in the oven. Do a search for a basic cheesecake and use that as a guide. Let me know if you try it!

  5. Long says

    November 8, 2020

    Wow. Wonderful. I was skeptical about adding a box of pudding mix but it added so much banana flavor so easily. If you can’t find banana pudding mix, you could also use banana extract

    ★★★★★

    Reply
  6. Long says

    November 8, 2020

    This banana cream pie cheesecake is delightful!!! This cheesecake didn’t even last a day at my house…it was that good! I did make some modifications: I didn’t have any instant banana pudding mix so I just use 3 ripen bananas

    ★★★★★

    Reply
    • Marci says

      November 8, 2020

      OH wow, that worked?! Amazing!

      Reply
  7. Jennifer says

    November 7, 2020

    I didn’t notice that my pudding is the cooked version and not the instant. I’ve already mixed it with the cream cheese, anyway to save this or do I need to start over?

    ★★★

    Reply
    • Marci says

      November 8, 2020

      Jennifer, Hmm…I’m not sure. I’ve never done that. If the texture seems right, perhaps it’s fine?

      Reply
  8. Lesa says

    November 5, 2020

    I cant wait to make this cheesecake. Wanting to do it for Thanksgiving. You Maple Pumpkin cheesecake recipe looks wonderful! May have to give it a try as well!
    Thanks so much for posting your recipes!

    Reply
    • Marci says

      November 6, 2020

      Lesa, I want to make both instead of pie, I’m kind of excited about it :). I Hope you love it too!

      Reply
  9. Valerie says

    November 5, 2020

    check the website for an error on the left margin. a black notice blocks the measurements. 😟. haven’t tried it yet but bet it is yummy
    so far, I have found these recipes to be reliable

    Reply
  10. Valerie says

    November 5, 2020

    check the website for an error on the left margin. a black notice blocks the measurements. 😟. haven’t tried it yet but bet it is yummy

    Reply
  11. EL says

    August 31, 2020

    Came across this recipe today and I would like to try it; however I don’t have an instant pot. Can this be cooked in the oven and if so what temperature and for how long?

    Reply
    • Marci says

      September 1, 2020

      El, I’ve never tried it in the oven, but I’m sure it would work just great. I’d look for a regular cheesecake recipe and just match the temp and cook time.

      Reply
  12. Melanie says

    June 19, 2020

    This sounds wonderful, but I do not Like instant banana cream pudding flavor. It tastes fake and chemically to me. Do you happen to have a homemade alternative? Thank you, I love all your recipes I’ve tried!

    Reply
    • Marci says

      June 19, 2020

      Melanie, I know exactly what you mean and I’ll admit I was a little hesitant, but combined with the cream cheese and cream, it tastes magical. I haven’t tried anything homemade (if you do, please report back, I’d love to try it!), but my mom has asked me to make a coconut cream version of it so you could try that if it appeals to you. Let me know how you tweak it!

      Reply
  13. Brenda says

    June 14, 2020

    Cheesecake turned out great
    Both toppings never got thick enough
    Dont know what went wrong i followed instructions exactly

    Reply
    • Marci says

      June 15, 2020

      Brenda, Hmm… my banana layer is always quite thick. Did you use a light cream cheese by chance? I whip my cream until it’s really thick, that will make a difference too. I’m glad you still enjoyed it!

      Reply
  14. Lisa Inglish says

    June 9, 2020

    Just discovered your site…can’t wait to start in on some cheesecakes! Husband even more excited 😉 Question about the banana cream cheesecake: You say “Pour whipping cream and vanilla extract into a medium sized bowl and use a hand mixer to beat it until very thick.” Does very thick mean we’re making whipped cream, as in whip to stiff peaks? Or is it just a soft, flowy consistency? Thanks.

    Reply
    • Marci says

      June 10, 2020

      Lisa, Oh you are going to love this one! Whip it to your preferred whipped cream consistency. I like it about Cool Whip thick, but If you want to do some decorative piping, you might want it thicker than that.

      Reply
  15. Lisa Inglish says

    June 9, 2020

    Just discovered your site…can’t wait to start in on some cheesecakes! Husband even more excited 😉 Question about the banana cream cheesecake: You say “Pour whipping cream and vanilla extract into a medium sized bowl and use a hand mixer to beat it until very thick.”

    Reply
    • Lisa Inglish says

      June 9, 2020

      Sorry about the dupe. This insisted on posting itself before I was finished. Please see full question above. 🙂

      Reply
  16. Tammy says

    May 20, 2020

    Never mind! I literally just found some at Walmart. Lol!

    Reply
  17. Tammy says

    May 20, 2020

    This was delish. My only question is where to find 5oz Box of pudding. Im finding 3.4 oz no problem. So I bought 2, put some of the extra pudding into cheesecake base, which turned out amazing.

    Reply
  18. Diana says

    April 12, 2020

    I made this for Christmas and it was delicious. I got to thinking, and decided to switch it up and make a Coconut Cream Cheesecake instead by switching Coconut Cream Pudding for the Banana Cream pudding. It was awesome. Add toasted coconut to the top.

    ★★★★★

    Reply
    • Marci says

      April 15, 2020

      My mom wanted me to try this! Did you stir coconut into the pudding by chance?

      Reply
      • Diana says

        April 15, 2020

        I didn’t this time, but my daugter said that i should have. We are huge fans of Coconut Cream Pie (especially from the Amish) I am sure that we will be making more of these. Thanks for the inspiration, we have tried several of your cheescajke recipes and have never been disappointed.

  19. Scott says

    April 5, 2020

    I made this yesterday. Turned out great. Used a 9 inch springform pan in a 10 qt instant pot.

    Reply
    • Marci says

      April 6, 2020

      Scott, I’m glad you loved it! Did you have to change the cook time at all?

      Reply
  20. Jodi says

    March 22, 2020

    This cheesecake was delicious! I used the Greek yogurt I had on hand (toasted coconut) and the flavor was a subtle complement to the banana. I was worried about the cheesecake being too tall, so I omitted the top layer of whipped cream and it was the perfect height to cover with foil and store in the cheesecake pan. Thanks for posting this recipe Marci!

    ★★★★★

    Reply
    • Marci says

      March 23, 2020

      Jodi, I’m so glad you loved it! It’s always a winner around here and I love the addition of coconut flavored yogurt, that’s a great idea. I’m going to have to play around with that swap in other cheesecakes.

      Reply
  21. B11ue says

    March 18, 2020

    How deep is that cheesecake pan? My 7-inch pan is 2 1/2 inches deep and I’m wondering if I should halve the cheesecake batter because that looks quite high.

    Reply
    • Marci says

      March 18, 2020

      Mine is the same I believe. Don’t stress it, you just pile the no-bake layer on after, it’ll work out great!

      Reply
      • Sky says

        May 9, 2020

        Do you need to cover the cheesecake with foil before cooking in the instant pot?

      • Marci says

        May 10, 2020

        Sky, Nope! I never cover my cheesecakes.

  22. Tangerine says

    February 12, 2020

    So good. Making again for sure !!!

    ★★★★★

    Reply
  23. Kris says

    November 27, 2019

    I don’t know what I did wrong. I just took this out of the pressure cooker, the pan is full up to the top there is absolutely no room to add the next layer. And yes I did use a 7 inch spring form pan. I’m supposed to bring this to thanksgiving tomorrow any idea how to fix this so I can add the banana layer??

    Reply
    • Marci says

      November 27, 2019

      Kris, It sounds like the eggs got overwhipped. Did it settle down as it cooled?

      Reply
      • Kristine says

        November 27, 2019

        It did settle some as it cooled. I was able to added about half the banana layer and some whipped cream!

  24. Becky Clayton says

    November 27, 2019

    I’m making this today and can’t wait to enjoy it for Thanksgiving!!

    Reply
    • Marci says

      November 27, 2019

      Becky, let me know what you think!

      Reply
  25. Joyce says

    November 18, 2019

    This was an amazing recipe. Came out beautifully, and was a big hit with my guests. I made this using golden oreos for the crust. I was worried when mixing the banana pudding layer because it seemed a bit “gummy”, but after folding in the whipped cream and spreading it, it set nicely, and I had no worries that it would run over the edge of the pan. The top two layers sat well above the pan edge. Next time I make this I will use parchment at the bottom of the springform pan to make it easy to transfer the cake to a cake plate/pedestal. I will make this cheesecake base with other flavors on top. It’s that good!

    ★★★★★

    Reply
    • Marci says

      November 19, 2019

      Joyce, I’m so glad you liked it! I agree, the banana layer is a bit of a challenge to work with until the whipped cream gets folded in, then it’s the perfect texture! My mom has requested I make her one with coconut cream on top instead of banana. So many possibilities! Thanks for reporting back!

      Reply
  26. Monica Greaney says

    November 4, 2019

    Brilliant! Can’t wait to make this .

    Reply
    • Marci says

      November 6, 2019

      Monica, It’s pretty dynamite!

      Reply

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