Banana Cream Cheesecake Roll

Here’s a Banana Cream Cheesecake Roll recipe, complete with ingredients, filling, and step-by-step directions for a soft sponge cake rolled around a creamy banana cheesecake filling. This dessert combines the nostalgic flavor of banana cream pie with the rich texture of cheesecake in a beautiful cake roll presentation.

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🍌🍰 Banana Cream Cheesecake Roll — Full Recipe

🕒 Prep Time: 30 minutes

🕒 Chill Time: 2+ hours

🔥 Bake Time: 10–12 minutes

🍽 Serves: 8–10

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🍞 Sponge Cake Ingredients:

• 3 large eggs, room temperature

• ¾ cup granulated sugar

• 1 tablespoon vegetable oil

• 1 tablespoon milk

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 ripe banana, mashed (about ½ cup)

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🍥 Cheesecake Banana Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1½ cups heavy whipping cream, cold

• 1 ripe banana, finely chopped or mashed (not overripe)

• ½ teaspoon lemon juice (prevents banana browning)

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🧁 Optional Toppings:

• Whipped cream

• Banana slices

• Crushed vanilla wafers or graham cracker crumbs

• Dusting of powdered sugar

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👨‍🍳 Directions:

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🔹 Step 1: Prepare the Sponge Cake

1. Preheat oven to 350°F (175°C).

2. Grease a 10×15 inch jelly roll pan, line with parchment paper, and grease the parchment too.

3. In a large mixing bowl, beat eggs and sugar on high speed for about 3–4 minutes, until light, thick, and pale.

4. Add oil, milk, vanilla, and mashed banana. Mix gently until smooth.

5. In a separate bowl, whisk together:

   • ¾ cup flour

   • ½ tsp baking powder

   • ¼ tsp salt

6. Sift dry ingredients into wet ingredients and fold gently just until incorporated. Do not overmix.

7. Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to remove air bubbles.

8. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.

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🔹 Step 2: Roll the Cake

1. While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar.

2. When the cake is done, immediately loosen edges, and invert it onto the towel. Carefully peel off the parchment paper.

3. Starting from the short end, gently roll the warm cake with the towel inside. Let it cool completely (about 1 hour).

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🔹 Step 3: Make the Banana Cheesecake Filling

1. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.

2. In a separate cold bowl, beat heavy whipping cream until stiff peaks form.

3. Fold the whipped cream into the cream cheese mixture gently.

4. Add the finely chopped/mushed banana and lemon juice, mixing carefully.

5. Chill filling in the refrigerator for 10–15 minutes to firm it slightly.

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🔹 Step 4: Assemble the Roll

1. Carefully unroll the cooled cake.

2. Spread the banana cheesecake filling evenly over the entire surface, leaving a ½-inch border on the edges.

3. Re-roll the cake gently but tightly, this time without the towel. Don’t worry if the edges crack slightly—it’ll be hidden!

4. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

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🔹 Step 5: Serve & Decorate

1. Remove from fridge and uncover.

2. Trim the ends for a clean presentation (optional but makes it pretty).

3. Dust with powdered sugar, and garnish with banana slices, whipped cream, or cookie crumbs.

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📝 Tips for Success:

• Use room temperature eggs for better volume.

• Don’t overbake the sponge—it should be soft and flexible.

• Roll the cake while it’s still warm to prevent cracking.

• Refrigerate overnight for even better texture and flavor.

• To prevent banana browning, always mix with a little lemon juice.