This Banana Cream Cheesecake Roll tastes like banana cream pie and cheesecake wrapped inside a soft, fluffy sponge cake. You get a light vanilla sponge, silky banana cheesecake filling, and clouds of whipped cream—all rolled into one gorgeous dessert.

Every slice shows off spirals of creamy banana filling against tender cake. It looks impressive on the table but is surprisingly straightforward once you follow the steps. Perfect for holidays, birthdays, potlucks, or anytime you want a show-stopping dessert that’s not too heavy.

Why You’ll Love This Banana Cream Cheesecake Roll

  • Soft, airy cake + creamy center – Sponge cake hugs a rich yet light banana cheesecake filling.
  • Banana cream pie vibes – Ripe bananas, vanilla, and cream in every bite.
  • Beautiful roll presentation – Eye-catching swirls when sliced.
  • Make-ahead friendly – Chill in the fridge and slice when you’re ready to serve.
  • Not overly heavy – Cheesecake-style filling that’s whipped and lightened with cream.

Ingredients

For the Sponge Cake

  • 4 large eggs, at room temperature
  • 130 g (2/3 cup) granulated sugar
  • 2 tbsp neutral oil (vegetable or canola)
  • 60 ml (1/4 cup) milk, at room temperature
  • 1 tsp vanilla extract
  • 100 g (3/4 cup + 1 tbsp) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 2–3 tbsp powdered sugar (for dusting towel and top)

For the Banana Cheesecake Filling

  • 225 g (8 oz) cream cheese, softened
  • 60 g (1/2 cup) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (to brighten flavor and keep bananas from browning)
  • 240 ml (1 cup) heavy cream, cold
  • 2 medium ripe bananas, mashed very well (plus 1 extra banana for slices, optional)

For Topping (Optional but Recommended)

  • 240 ml (1 cup) heavy cream, cold
  • 2–3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Banana slices, crushed vanilla wafers, or grated white chocolate for garnish

Instructions

1) Prep the pan and towel

Preheat your oven to 180°C (350°F).

Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the parchment.

Lay a clean kitchen towel on the counter and dust generously with powdered sugar—this helps prevent sticking when you roll the warm cake.

Tip: Use a thin, lint-free towel (not a fluffy one) so it doesn’t imprint on the cake.

2) Make the sponge cake batter

In a large bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on high speed for 5–7 minutes, until very thick, pale, and tripled in volume. The mixture should ribbon off the beaters.

In a small bowl or jug, whisk together oil, milk, and vanilla.

In another bowl, whisk together flour, baking powder, and salt. Sift over the egg mixture in 2–3 additions, gently folding with a spatula after each addition.

Drizzle in the oil-milk-vanilla mixture and fold gently until just combined—don’t deflate the batter.

3) Bake the sponge cake

Pour the batter into the prepared pan and spread evenly to the edges with an offset spatula.

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

Do not overbake—this cake needs to stay soft and flexible for rolling.

4) Roll the warm cake

Immediately run a knife around the edges of the cake to loosen it.

Place the prepared powdered-sugar towel on top of the cake, then quickly invert the pan so the cake releases onto the towel. Carefully peel off the parchment.

Starting from a short side, roll the warm cake up with the towel inside, into a snug spiral. Place seam-side down on a cooling rack and let it cool completely (about 45–60 minutes).

Tip: Rolling the cake while warm “trains” it to hold the shape and prevents cracking later.

5) Make the banana cheesecake filling

In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon juice until smooth and creamy.

In a separate cold bowl, whip the heavy cream to soft–medium peaks.

Fold the whipped cream gently into the cream cheese mixture.

Mash the bananas very well until mostly smooth and fold them into the cheesecake mixture. Taste and adjust sweetness, adding a little more powdered sugar if you like.

Chill the filling for 15–20 minutes if it seems very soft; it should be spreadable but not runny.

6) Fill and reroll the cake

Carefully unroll the cooled cake. It may curve slightly at the ends; that’s normal.

Spread the banana cheesecake filling evenly over the cake, leaving a small 1–1.5 cm (1/2-inch) border around the edges. If you like extra banana flavor, you can add a layer of thin banana slices on top of the filling.

Gently roll the cake back up (without the towel this time), starting from the same short side, keeping the roll snug but not too tight.

Wrap the filled roll firmly in plastic wrap or parchment and refrigerate for at least 2–3 hours, or until well chilled and set (overnight is even better for clean slices).

7) Top and serve

For the topping, whip the heavy cream with powdered sugar and vanilla to soft–firm peaks.

Unwrap the chilled cake roll and place on a serving platter. Spread or pipe whipped cream over the top.

Garnish with banana slices, crushed vanilla wafers, or grated white chocolate just before serving.

Slice with a sharp knife, wiping the blade between cuts for neat slices.

Serving Suggestions

  • Serve slices chilled with extra banana slices and a drizzle of caramel or chocolate sauce.
  • Pair with coffee, tea, or a cold glass of milk.
  • Add to a dessert table for holidays, birthdays, or showers.
  • Top individual slices with a small rosette of whipped cream and a banana coin for a bakery-style presentation.

Cook’s Tips

  • Bananas: Use ripe (speckled) bananas for fuller flavor but avoid overripe blackened ones, which can be too wet.
  • Prevent browning: Lemon juice in the filling helps keep the banana color fresher. Garnish with fresh banana slices just before serving.
  • Don’t overbake the sponge: A dry sponge cracks more easily. Pull it as soon as it springs back.
  • Roll while warm: This is the key step to a crack-free roll.
  • Chill thoroughly: Chilling the filled roll helps it slice cleanly and lets the flavors meld.

Variations & Add-Ins

  • Banana cream pie vibe: Sprinkle a layer of crushed vanilla wafers or graham crumbs over the filling before rolling.
  • Chocolate twist: Drizzle melted chocolate over the top or add mini chocolate chips to the filling.
  • Caramel banana: Swirl a few spoonfuls of thick caramel sauce into the cheesecake filling.
  • Nutty version: Add chopped toasted pecans or walnuts to the filling or as a garnish.
  • Lighter version: Use light cream cheese and less sugar, and keep topping minimal.

Storage & FAQ

  • Storage: Refrigerate the cake roll, covered, for up to 3 days. Because of the banana and dairy, keep it chilled when not serving.
  • Make-ahead: You can make the cake roll (filled) a day in advance and add whipped cream and garnishes just before serving.
  • Freezing: The rolled cake without whipped cream topping can be frozen (well wrapped) for up to 1 month. Thaw overnight in the fridge, then top and garnish.
  • Cracked cake? If the cake cracks slightly when unrolling, don’t panic. Filling and whipped cream topping will hide minor cracks.
  • Too soft filling? Chill the filling longer, or beat in a little more cream cheese to firm it up.

Banana Cream Cheesecake Roll wraps soft vanilla sponge, creamy banana cheesecake filling, and airy whipped cream into one elegant, make-ahead dessert that slices beautifully and tastes like a banana cream dream in every bite.

Banana Cream Cheesecake Roll – Light, Lush & Bakery-Style

Banana Cream Cheesecake Roll – Light, Lush & Bakery-Style
🖨 Print Recipe📌 Pin it
Servings: 10-12
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A light vanilla sponge cake rolled around a silky banana cheesecake filling, then topped with whipped cream. This Banana Cream Cheesecake Roll is a show-stopping dessert with banana cream pie flavor and cheesecake richness in every slice.

Banana Cream Cheesecake Roll – Light, Lush & Bakery-Style
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Sponge Cake:
  • 4 large eggs, room temperature
  • 130 g (2/3 cup) granulated sugar
  • 2 tbsp neutral oil (vegetable or canola)
  • 60 ml (1/4 cup) milk, room temperature
  • 1 tsp vanilla extract
  • 100 g (3/4 cup + 1 tbsp) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 2–3 tbsp powdered sugar (for dusting towel and top)
  • For the Banana Cheesecake Filling:
  • 225 g (8 oz) cream cheese, softened
  • 60 g (1/2 cup) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 240 ml (1 cup) heavy cream, cold
  • 2 medium ripe bananas, mashed
  • Optional: 1 extra banana, thinly sliced, for an inner layer
  • For the Whipped Cream Topping (Optional):
  • 240 ml (1 cup) heavy cream, cold
  • 2–3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Banana slices, crushed vanilla wafers, or grated white chocolate for garnish

Instructions

  1. 1. Prepare pan and towel
  2. 2. Preheat oven to 180°C (350°F).
  3. 3. Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
  4. 4. Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
  5. 5. Make the sponge cake batter
  6. 6. In a large bowl, beat eggs and granulated sugar on high speed for 5–7 minutes, until very thick, pale, and tripled in volume.
  7. 7. In a small bowl, whisk oil, milk, and vanilla together.
  8. 8. In another bowl, whisk flour, baking powder, and salt.
  9. 9. Sift dry ingredients over the egg mixture in 2–3 additions, gently folding after each addition.
  10. 10. Drizzle in the oil-milk-vanilla mixture and fold just until combined.
  11. 11. Bake the cake
  12. 12. Pour batter into prepared pan and spread evenly.
  13. 13. Bake for 10–12 minutes, or until the top springs back when lightly touched and a toothpick comes out clean.
  14. 14. Roll the warm cake
  15. 15. Immediately loosen edges with a knife.
  16. 16. Place the prepared towel over the cake and invert the pan so the cake lands on the towel.
  17. 17. Peel off parchment.
  18. 18. Starting from a short side, roll the warm cake up with the towel inside.
  19. 19. Place seam-side down on a rack and cool completely (about 45–60 minutes).
  20. 20. Make the banana cheesecake filling
  21. 21. In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
  22. 22. In a separate bowl, whip heavy cream to soft–medium peaks.
  23. 23. Fold whipped cream into the cream cheese mixture.
  24. 24. Fold in mashed bananas. Chill briefly if needed to firm up.
  25. 25. Fill and reroll
  26. 26. Carefully unroll the cooled cake.
  27. 27. Spread banana cheesecake filling evenly over the surface, leaving a small border at the edges.
  28. 28. If using, arrange thin banana slices over the filling.
  29. 29. Roll the cake back up (without the towel), starting from the same short side.
  30. 30. Wrap tightly in plastic wrap or parchment and chill for at least 2–3 hours, or overnight.
  31. 31. Top and serve
  32. 32. For topping, whip heavy cream with powdered sugar and vanilla to soft–firm peaks.
  33. 33. Unwrap chilled roll and place on a serving platter.
  34. 34. Spread or pipe whipped cream over the top.
  35. 35. Garnish with banana slices, crushed vanilla wafers, or grated white chocolate.
  36. 36. Slice with a sharp knife, wiping between cuts, and serve chilled.

Notes

Roll the cake while warm to prevent cracking.
Don’t overbake the sponge; a few extra minutes can dry it out.
For neater slices, chill the roll thoroughly before cutting.
Add cookie crumbs (vanilla wafers or graham crackers) inside with the filling for extra texture and “banana cream pie” feel.
Garnish with fresh bananas just before serving to keep them from browning.

Nutrition

Calories: ~280–320
Protein: ~5–6 g
Total Fat: ~18–20 g
Carbohydrates: ~28–32 g
Fiber: ~1 g