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Instant Pot Banana Cream Pie Cheesecake

Instant Pot Banana Cream Pie Cheesecake

This Instant Pot Banana Cream Pie Cheesecake is the perfect dessert to make when you've got ripe bananas sitting around! It's topped with homemade whipped cream topping and more banana slices if desired! This banana cheesecake is super creamy and absolutely irresistable!
5 from 5 votes
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Keyword: instant pot banana cream pie cheesecake, banana cream pie cheesecake, banana cheesecake, instant pot banana cheesecake
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 8 servings
Calories: 668kcal


Ingredients For The Instant Pot Banana Cream Pie Cheesecake

Ingredients For The Homemade Whipped Cream Topping


How To Make The Banana Cream Pie Cheesecake Crust

  • First, start by preparing the cheesecake crust. Crush the graham crackers either in a food processor or place the crackers in a zip loc bag and use a rolling pin to crush them in the bag.
  • Melt the butter in the microwave.
  • In a bowl, combine the graham crackers, melted butter and dark brown sugar.
  • Grease a 7 inch spring form pan.
  • Place the graham cracker mixture inside the spring form pan and use a measuring cup or spoon to press down against it to form the crust. Make sure to press up against the sides of the pan as well.
  • Place the crust in the freezer while you prepare the cheesecake filling.

How To Make The Banana Cream Pie Cheesecake Filling

  • First, start by adding the sugar and corn starch to a bowl and whisking the ingredients together. This helps break up any lumps in the corn starch.
  • Mash the banana very well with a fork in a separate bowl.
  • Next, cream together the softened cream cheese and sugar mixture in a stand mixer or in a bowl using a hand mixer.
  • Add In the greek yogurt and eggs one egg at a time whiling mixing.
  • Add in the vanilla extract and mix for just a second or two.
  • Next, gently fold in the mashed banana with a spatula until well incorporated into the banana cheesecake filling.
  • Remove the prepared crust from the freezer and pour the cheesecake filling into the pan.
  • Gently tap on the springform pan to remove any air bubbles or run a knife through the cheesecake to pop  any air bubbles you see.
  • Add 1 1/2 cups of water to the instant pot. Cover the cheesecake with aluminum foil and place in the pot on top of a trivet. Close the lid and cook on high pressure for 35 minutes.
  • Once it’s finished cooking, allow the banana cream pie cheesecake to natural release in the instant pot for 10 minutes. Engage the quick release button to release any remaining pressure.
  • Slowly remove the cheesecake from the instant pot and let it come to room temperature. This could take up to an hour.
  • Transfer the banana cheesecake to the refrigerator and chill for 4 hours or overnight.
  • Before serving, top with whipped cream topping and sliced bananas if desired.

How To Make The Homemade Whipped Cream Topping

  • First, start by adding heavy whipping cream, white granulated sugar and vanilla extract to a stand mixer or to a bowl if using a hand mixer.
  • Mix on medium high speed until stiff peeks form and you see that it looks like whipped cream.
  • Top your banana cream pie cheesecake with the homemade whipped cream topping and sliced bananas if desired and enjoy!


  • For this recipe, I used one large banana for the cheesecake filling which measured exactly 3/4 cup. I strongly recommend measuring the mashed banana to ensure quantities are exact.
  • It’s very important not to over mix cheesecake. Over mixing causes air bubbles that burst during the cooking process and is the reason why so many cheesecakes end up with a crack on top. The good thing is, this cheesecake does have a whipped cream topping so you can easily hide any cracks but it’s still a good idea to try to avoid cracks from happening in the first place.
  • Always use room temperature eggs and cream cheese when making cheesecake which reduces mixing time. When it comes to making cheesecakes, the less you have to mix, the better!
  • When you remove the cheesecake from the instant pot, the center might be a little jiggly but it will set nicely as it cools.
  • Always read your instant pot manual before cooking in it. I used an 8 qt for this recipe but if you’re using a smaller or larger one, you may need to adjust the water quantity.


Calories: 668kcal | Carbohydrates: 56g | Protein: 11g | Fat: 45g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 491mg | Potassium: 305mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1706IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg