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Banana Cream Cheesecake Roll

A soft banana sponge cake rolled with a rich and fluffy cream cheese filling and fresh banana slices. This Banana Cream Cheesecake Roll is a creamy, crowd-pleasing dessert that looks impressive yet is surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 390 kcal

Equipment

  • 15x10 inch jelly-roll pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • rubber spatula
  • Kitchen Towel
  • Plastic wrap

Ingredients
  

For the Banana Sponge Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 large ripe banana mashed

For the Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 ripe banana sliced

Instructions
 

  • Step 1: Preheat the oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
  • Step 2: In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the vanilla extract.
  • Step 3: In another bowl, whisk together the flour, baking powder, and salt.
  • Step 4: Gradually add the dry ingredients to the egg mixture, alternating with the milk, and mix until just combined.
  • Step 5: Gently fold in the mashed banana.
  • Step 6: Spread the batter evenly in the prepared pan and bake for 12–15 minutes, until the cake springs back when touched.
  • Step 7: Turn the warm cake onto a kitchen towel dusted with powdered sugar, remove the parchment paper, and carefully roll the cake in the towel. Let it cool completely.
  • Step 8: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  • Step 9: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  • Step 10: Unroll the cooled cake, spread the filling evenly over the surface, and arrange the sliced bananas on top.
  • Step 11: Roll the cake back up tightly, wrap it in plastic wrap, and refrigerate for at least 2 hours before slicing and serving.

Notes

For best results, roll the cake while it is still warm to prevent cracking. Chill the filled roll for at least two hours so the filling sets and slices cleanly.
Keyword Banana Cake Roll, Banana Cheesecake Roll, Banana Cream Dessert, Cream Cheese Dessert