No-Bake Caramel Banana Cheesecake

This no-bake banana caramel cheesecake absolutely has it all!! Creamy banana cheesecake filling (that’s made EXRTA fluffy with folded in whipped cream), a layer of sweet caramelized bananas in rich brown sugar caramel sauce, and a thick buttery vanilla wafer walnut crust( because I think the crust is the best part)!

It’s finished with clouds of mascarpone vanilla bean whipped cream and is every bit as beautiful as it is delicious!!

Why This Cheesecake is Special

• The Crust : We’re not skimping here. This crust is thick, buttery, and tender with the perfect crunch from chopped walnuts and pecans. The vanilla wafers give it a sweet, rich flavor that pairs perfectly with the banana and caramel.
• The Caramelized Bananas: This is where the magic starts. Fresh ripe bananas are cooked in a one-pot brown sugar caramel until they’re just softened and coated in golden sauce. Most of this layer goes over the crust, but a little caramel is saved for drizzling over the finished cheesecake.
• The Cheesecake Filling: Light, creamy, and full of banana flavor without being too sweet. LorAnn Banana Emulsion gives it that true ripe banana taste, while LorAnn Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste adds warmth and depth. Whipped cream is folded into the cream cheese mixture for a fluffy, no-bake texture.
• The Topping: Mascarpone whipped cream adds richness without overpowering the banana and caramel. Fresh banana slices and a drizzle of caramel sauce make the top of the cheesecake just as beautiful as it is delicious.

Sponsored by LorAnn Oils

This recipe is made in partnership with LorAnn Oils, a brand I’ve trusted and loved for years.

If you’ve baked from my blog before, you’ve probably used one of their products right along with me. I’m so thankful for the brands that not only keep this blog running, but also allow me to create recipes with the very best ingredients. And I’m even more thankful for you, for supporting the companies I partner with and using the products I recommend.

This cheesecake has so much fresh banana flavor, but LorAnn’s Banana Emulsion adds an extra layer of rich, authentic banana that makes every bite stand out. Their LorAnn Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste brings a luxurious, bakery-worthy vanilla flavor you simply can’t get anywhere else.

You can find the LorAnn Banana Emulsion, LorAnn Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste, and LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract at lorannoils.com and use my code KALA15 to save 15% on your next order.

Equipment You’ll Need

• Springform pan (9-inch, at least 3 inches deep)
• Food processor (for fine crumbs)
• Large bowl, medium bowl, and small bowl
• Electric mixer or electric hand mixer
• Rubber spatula
• Plastic wrap

Your Shopping List

Walnut-Pecan Vanilla Wafer Crust

• 325 g (about 3 cups) crushed vanilla wafer crumbs
• 100 g (1 cup) toasted walnuts and pecans, finely chopped (½ each)
• 50 g (¼ cup) packed light brown sugar
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp fine sea salt
• 150 g (10 ½ tbsp) salted butter, melted or browned

Caramelized Bananas

• 400 g (about 4–5) ripe but firm bananas, sliced
• 400 g (2 cups, packed) dark brown sugar
• 115 g (8 tbsp) salted butter, softened
• 240 ml (1 cup) half-and-half
• Tiny pinch flaky sea salt (plus more to taste)

Banana Cheesecake Filling

• 680 g (24 oz) full-fat Philadelphia cream cheese, room temp
• 200 g (1 cup) granulated sugar
• 180 ml (¾ cup) sour cream, room temp
• 3 tsp LorAnn Banana Emulsion
• 1 tbsp LorAnn Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste
• 360 ml (1 ½ cups) heavy whipping cream, cold
• 2 tsp powdered gelatin (optional, for stability) + 60 ml (¼ cup) cold water

Mascarpone Whipped Cream

• 226 g (8 oz) mascarpone cheese, cold
• 240 ml (1 cup) heavy cream, cold
• 50 g (½ cup) icing sugar
• 1 tsp LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract

Step-by-Step Instructions

1. Make the crust

• Add the vanilla wafers to a food processor and blitz into fine crumbs. Add chopped walnuts, pecans, brown sugar, cinnamon, nutmeg, and salt. Pour in melted butter and mix in a large bowl until the crumbs are evenly coated. Press firmly into the bottom of a springform pan to form a crust about 1 inch thick. Chill while you make the caramelized bananas.

2. Make the caramelized bananas

• In a medium saucepan over medium heat, combine brown sugar, butter, half-and-half, and a pinch of flaky sea salt. Cook for about 8 minutes until the caramel is slightly thickened and a shade darker. Stir in sliced ripe bananas and cook for 1–2 minutes until softened but not mushy. Spread most of the banana-caramel mixture over the crust, reserving about ½ cup of caramel for drizzling later. Chill.

3. Make the cheesecake filling

• If using gelatin, sprinkle it over cold water in a small bowl and let it bloom for 5 minutes, then gently warm until melted. In a large bowl, beat cream cheese, sugar, and sour cream on medium speed until smooth. Add LorAnn Banana Emulsion and vanilla bean paste, mixing on low speed until combined.
• In a separate medium bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until smooth. Pour over the banana layer, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours (overnight for best results).

4. Make the mascarpone whipped cream

• In a medium bowl, beat mascarpone, heavy cream, icing sugar, and vanilla extract until medium-stiff peaks form. Keep chilled.

5. Assemble and serve

• Remove the cheesecake from the springform pan and place on a serving plate. Top with clouds of mascarpone whipped cream, fresh banana slices, and drizzle caramel sauce over the top of the cheesecake. Slice with a hot knife for clean cuts.

Other Recipes You’ll Love

Cookie Butter Iced Chai Latte
Mango Cheesecake Cookies
Pumpkin Pie Toffee Crunch Latte

(Note: Some of the links mentioned may be affiliate links, meaning I may earn a small commission at no extra cost to you.)

Stay in touch!

If you make this cheesecake I would truly love to hear all about it!! Send me a message, tag me in your photos, or share how you made it your own. Maybe you went for an extra generous caramel drizzle, added a handful of toasted nuts for crunch, or browned the butter before making the crust!!.

However you serve it, this no bake banana caramel cheesecake is pure comfort on a plate. I cannot wait for you to cut into that thick buttery crust, scoop through the sweet caramelized bananas, and taste the silky cheesecake filling all together. It is the kind of dessert that makes you close your eyes for a moment just to take it all in!!