Pressure Cooker Banana Cheesecake Recipe

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Ever find yourself throwing away bananas because they’re too ripe to peel and eat? Stop! This recipe is a perfect way to use up black bananas. Pressure Cooker Banana Cheesecake is really easy to make and is sure to delight any banana lover.

Pressure Cooker Banana Cheesecake Recipe From Val's Kitchen

Pressure Cooker Banana Cheesecake

My Mom had a little accident recently. I decided to try to cheer her a little by making her omething with bananas, one of her favorite flavors. I had a few bananas that were too ripe to just peel and eat. My oldest actually tried to throw them away after I’d decided to save them for use in this cheesecake and I had to literally yell to save them from winding up in the garbage. This recipe is a perfect way to use up black bananas. Banana Cheesecake brings a sweet and fruity flavor to a classic dessert. The cinnamon goes perfectly with the bananas. This banana cheesecake is very moist, rich and heavy, and it has a texture to it as well.  Pressure Cooker Banana Cheesecake is really easy to make and is sure to delight any banana lover.

Equipment Needed

  • electric pressure cooker (I used a 6 qt Mealthy Multipot)
  • silicone trivet with handles
  • 6″ springform pan
  • measuring cups
  • measuring spoons
  • silicone spatula
  • mixing bowls
  • meat tenderizer

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Ingredients

  • 1 to 1.5 cups water (however much your pressure cooker manufacturer suggests as minimum amount of water in the pot)

Crust Ingredients

  • 32 Nilla Wafer cookies
  • 3 tbsp butter, melted

Cheesecake Ingredients

  • 4 large ripe bananas
  • 16 oz cream cheese, softened
  • 1/2 cup white sugar
  • 2 tbsp brown sugar
  • 2 tsp flour
  • 2 tsp cinnamon
  • 3/4 tsp vanilla extract
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 tsp lemon juice

Topping

  • whipped cream

Pressure Cooker Banana Cheesecake Recipe From Val's Kitchen

Pressure Cooker Banana Cheesecake Recipe From Val's Kitchen

Instructions

Start out by making the crust.

Place the 32 Nilla Wafer cookies into a ziplocbag and crush them using a meat tenderizer.

Pour the crumbled cookies into a small bowl.

Add the melted butter and mix until thoroughly combined.

Spray a 6″ springform pan with nonstick cooking spray.

Pour the cookie mixture into the pan, then flatten it and press firmly to the bottom of the pan.

Place the pan with the crust into the freezer for 15-20 minutes, during which time you will make the cheesecake filling.

Now it’s time to make the cheesecake filling.

Put the ripe bananas, brown sugar and lemon juice into a medium sized mixing bowl and combine them thoroughly.

Place the cream cheese, heavy cream, vanilla, eggs, sugar and flour into a large mixing bowl and combine thoroughly.

Add the banana mixture to the cream cheese mixture and combine thoroughly until it’s smooth.

Remove the pan with the crust from the freezer.

Pour the cheesecake filling on top of the crust.

Now it’s time to cook the cheesecake!

Pour the water into the bottom of the pot.

Cover the cheesecake with aluminum foil.

Place the cheesecake on top of the silicone trivet.

Place the trivet into the water in the bottom of the pot.

Close the lid and seal the pressure cooker.

Set the pressure cooker to cook on manual high pressure for 40 minutes.

Once the cooking cycle has ended, let the pressure release naturally for 20 minutes.

Remove the trivet from the pot.

Remove the foil from the top of the cheesecake, taking care that any condensation that collected on the foil doesn’t roll into the cheesecake.

Leave the cheesecake on the silicon trivet and allow it to cool for an hour.

Cover the pan with aluminum foil and place in the refrigerator to set overnight.

Remove the cheesecake from the pan.

Top the cheesecake with whipped cream when you’re ready to serve it.

Serve and enjoy!

If you like cheesecake, be sure to check out my other cheesecake recipes!

Cranberry Cheesecake

Homemade Apple Cheesecake

Lemon Vanilla Oreo Cheesecake

Oreo Cheesecake

Pumpkin Cheesecake

Reese’s Peanut Butter Cheesecake

Pressure Cooker Banana Cheesecake Recipe From Val's Kitchen

Pressure Cooker Banana Cheesecake

Pressure Cooker Banana Cheesecake Recipe From Val's Kitchen

Instructions

Start out by making the crust. Place the 32 Nilla Wafer cookies into a ziplocbag and crush them using a meat tenderizer. Pour the crumbled cookies into a small bowl. Add the melted butter and mix until thoroughly combined. Spray a 6" springform pan with nonstick cooking spray. Pour the cookie mixture into the pan, then flatten it and press firmly to the bottom of the pan. Place the pan with the crust into the freezer for 15-20 minutes, during which time you will make the cheesecake filling. Now it's time to make the cheesecake filling. Put the ripe bananas, brown sugar and lemon juice into a medium sized mixing bowl and combine them thoroughly. Place the cream cheese, heavy cream, vanilla, eggs, sugar and flour into a large mixing bowl and combine thoroughly. Add the banana mixture to the cream cheese mixture and combine thoroughly until it's smooth. Remove the pan with the crust from the freezer. Pour the cheesecake filling on top of the crust. Now it's time to cook the cheesecake! Pour the water into the bottom of the pot. Cover the cheesecake with aluminum foil. Place the cheesecake on top of the silicone trivet. Place the trivet into the water in the bottom of the pot. Close the lid and seal the pressure cooker. Set the pressure cooker to cook on manual high pressure for 40 minutes. Once the cooking cycle has ended, let the pressure release naturally for 20 minutes. Remove the trivet from the pot. Remove the foil from the top of the cheesecake, taking care that any condensation that collected on the foil doesn't roll into the cheesecake. Leave the cheesecake on the silicon trivet and allow it to cool for an hour. Cover the pan with aluminum foil and place in the refrigerator to set overnight. Remove the cheesecale from the pan. Top the cheesecake with whipped cream when you're ready to serve it.

    Did you make this recipe and love it?

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    27 comments

    Terri Steffes April 11, 2018 - 7:34 am

    this looks scrumptious! I love banana anything and I love my instant pot. It sounds fairly easy, too. I cannot wait to try it on my family!

    Reply
    Tasheena April 11, 2018 - 7:57 am

    This looks delicious! I have to add this to my list of recipes to make for the pressure cooker.

    Reply
    candy April 11, 2018 - 8:03 am

    Never made any kind of cake in a pressure cooker before. We do enjoy any kind of cake and this one look delicious. Sounds like something I should try making.

    Reply
    Amber Myers April 11, 2018 - 8:17 am

    Cheesecake? Yes! I just love cheesecake. I’ve never tried to make it in a pressure cooker before. I think I’ve only made it from a box before. This one looks great!

    Reply
    Saidah Washington April 11, 2018 - 11:16 am

    I love cheesecake but have yet to make one. I’m so scared for some strange reason and I’m a recipe developer. It just seems hard, but maybe I could try the pressure cooker method. Yours definitely looks delicious.

    Reply
    Doria April 11, 2018 - 11:44 am

    You know, I’ve never had banana cheesecake before? I’d imagine it’s amazing because banana and creamy products go so well together. I want to try this ASAP!

    Reply
    Franc Ramon April 11, 2018 - 11:53 am

    The banana cheesecake looks like a sweet indulgence. I would love this. The pressure cookers looks all around and its nice that it can also be for making cakes.

    Reply
    Jenn @ EngineerMommy April 11, 2018 - 2:25 pm

    This recipe sounds and looks so delicious. This cheesecake sounds like a great dessert recipe for any day of the week. I love using my pressure cooker for desserts.

    Reply
    Jeanette April 11, 2018 - 2:33 pm

    Oh my gosh I definitely need to make this! I have yet to make a dessert in my pressure cooker but I have been wanting to do so. This would be a tasty test for me to try.

    Reply
    Ice Cream n Sticky Fingers April 11, 2018 - 3:17 pm

    Yum, this cheesecake sounds amazing. You had me at cheesecake too. It is my biggest weakness and I haven’t found a cheesecake that I haven’t enjoy.

    Reply
    Melissa Chapman April 11, 2018 - 4:41 pm

    Banana and cheesecake together is a great combination that anyone would love. You make it sound so easy to make so I have to first get a pressure cooker like yours.

    Reply
    Heather April 11, 2018 - 8:47 pm

    I didn’t know you could make desserts in a pressure cooker. I might need to give this one a try. It sounds yummy.

    Reply
    Peter April 11, 2018 - 9:21 pm

    I love anything cheese! Banana cheesecake sounds divine. Simple yet elegant

    Reply
    Our Family World April 12, 2018 - 3:26 am

    This is a unique and interesting cheesecake recipe. I have never tried that combination before. what is more interesting is that this delicious cake was made in a pressure cooker! I have to try that with my Instant Pot soon!

    Reply
    Carol Cassara April 12, 2018 - 3:38 am

    I’ve never made cheesecake in a pressure cooker before, so this is a recipe that’s really interesting for me. I’d love to try and make it! It’s really awesome!

    Reply
    rika April 12, 2018 - 4:14 am

    I love cheesecake and I am obssesed with my pressure cooker! I’ve been using it for cooking stew. Your cheesecake looks so tasty!

    Reply
    Nancy at Whispered Inspirations April 12, 2018 - 11:19 am

    I love the idea of banana cheesecake and the fact that you use a pressure cooker is even cooler! I am going to have to try it! YUMMY!

    Reply
    Anjanette Young April 12, 2018 - 9:46 pm

    It has become very clear to me that I am underutilizing my pressure cooker! This banana cheesecake looks absolutely delicious!

    Reply
    Anosa Malanga April 14, 2018 - 8:23 am

    Oh dear! I never thought that this can be done! Now, I am more convinced to try out your recipe. I so love it! Now, I am kinda excited of trying this recipe as well. Thanks for this!

    Reply
    pat. April 16, 2018 - 1:21 pm

    What a tasty treat–sweeter than sweet. Thanks.

    Reply
    Lynn June 2, 2019 - 9:43 am

    It’s in my IP as I write this. I have made a number of cheesecakes in my IP and all have been a success. I did add a little crushed vanilla wafers in the batter as I had some left over. Hope it doesn’t affect the finished cake. I did add two more minutes because my 6×4 springform pan was so full. Once it’s firmly set from the refrigerator I’ll garnish it with whipped cream and another sprinkle of crushed vanilla wafers – yum!

    Reply
    valmg June 12, 2019 - 9:50 am

    I hope you enjoyed it!

    Reply
    Amanda August 30, 2019 - 7:14 am

    I don’t see where it says how much water to use? How much water goes in to the pot? Just a cup?

    Reply
    Valerie Gray, From Val's Kitchen March 22, 2020 - 2:15 pm

    use 1-1.5 cups in the insert. The water winds up under the trivet holding the cheesecake.

    Reply
    Carol January 30, 2020 - 1:42 pm

    I made this and it came out great, just 2 comments on the recipe – it doesn’t say how much water to put in the Instant Pot or where/when to add the cinnamon that’s listed in the ingredients. I guessed 1 cup water and added the cinnamon during the final blending of ingredients and it was fine. Thank you for posting this!

    Reply
    Valerie Gray, From Val's Kitchen March 22, 2020 - 2:17 pm

    Yes 1 to 1.5 cups of water in the insert works. Thanks for pointing it out, I’ll update the recipe now

    Reply
    Kathy April 9, 2020 - 4:46 pm

    I’m using a 6inch springform pan but this recipe almost made double cheesecake filling than it should have? Only half fit in the pan! It’s in cooker now so I hope it turns out…

    Reply

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