Banana Cream Cheesecake Roll

Here’s a decadent and dreamy Banana Cream Cheesecake Roll — a fluffy sponge cake filled with luscious banana cream cheesecake filling, then rolled and chilled to perfection. It’s like banana cream pie and cheesecake had the ultimate dessert baby! 🍌🍰

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🍌 Banana Cream Cheesecake Roll

🕒 Prep Time: 25 minutes

⏱️ Bake Time: 10–12 minutes

❄️ Chill Time: 2 hours+

🍴 Serves: 10–12 slices

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📝 Ingredients

For the Sponge Cake:

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• Powdered sugar, for dusting the towel

For the Banana Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 cup heavy whipping cream

• 1 box (3.4 oz) instant banana pudding mix

• ¾ cup cold milk

• 1 tsp vanilla extract

• 1–2 ripe bananas, thinly sliced

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👩‍🍳 Instructions

🔹 1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C).

2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

3. In a bowl, whisk flour, baking powder, and salt.

4. In a separate bowl, beat eggs for 3–5 minutes until thick and pale. Gradually add sugar and vanilla.

5. Gently fold dry ingredients into the egg mixture just until combined.

6. Pour into prepared pan and spread evenly.

7. Bake for 10–12 minutes, or until cake springs back when lightly touched.

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🔹 2. Roll the Cake

1. While still hot, dust a clean kitchen towel with powdered sugar.

2. Invert the cake onto the towel and peel off the parchment paper.

3. Starting from a short end, gently roll up the cake with the towel.

4. Let cool completely, seam side down.

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🔹 3. Make the Banana Cheesecake Filling

1. In a bowl, whisk together the banana pudding mix and cold milk. Set aside to thicken.

2. In another bowl, beat cream cheese and powdered sugar until smooth.

3. In a third bowl, whip heavy cream to stiff peaks.

4. Combine all mixtures: fold banana pudding into cream cheese, then fold in whipped cream and vanilla.

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🔹 4. Assemble the Roll

1. Carefully unroll the cooled cake.

2. Spread an even layer of filling over the cake, leaving a small border.

3. Lay banana slices over the filling (optional).

4. Gently roll the cake back up (without the towel), keeping it tight.

5. Wrap in plastic wrap and chill for at least 2 hours (or overnight).

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🔹 5. Serve

• Dust with powdered sugar or top with whipped cream and more banana slices before slicing.

• Slice with a sharp knife and serve chilled.

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🔁 Tips & Variations

• Chocolate drizzle or caramel sauce makes it even more indulgent

• Use vanilla pudding instead of banana for a milder flavor

• Add crushed vanilla wafers to the filling for a banana cream pie vibe

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Would you like a gluten-free, no-bake, or cupcake-style version of this dessert?