Banana Cream Cheesecake used to feel a bit intimidating for me, especially when chasing that perfect creamy texture. However, after some trial and error, I’ve got a no-bake version that’s not only quick but also delivers that lush flavor without the fuss. Just a few simple steps and you’re on your way to a stunning dessert that’ll wow your family or friends. With fewer dishes and minimal hassle, you’ll find this delightful treat so rewarding that it might just become your go-to recipe for any occasion!
Recipe Card – Banana Cream Cheesecake
Banana Cream Cheesecake
Equipment
- Mixing Bowl
- Springform pan
- Electric Mixer
- Refrigerator
Ingredients
Ingredients
- 200 g Graham cracker crumbs
- 100 g Unsalted butter melted
- 50 g Granulated sugar
- 600 g Cream cheese at room temperature
- 200 g Granulated sugar
- 250 ml Heavy cream
- 2 Ripe bananas mashed
- 1 tsp Vanilla extract
- Sliced bananas for topping
- Whipped cream for topping
- Lemon juice to prevent browning
Instructions
- Preheat your oven to 175°C. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until lightly golden, then let it cool.
- In a large bowl, beat together cream cheese and sugar until smooth. Stir in the mashed bananas and vanilla extract, then gently fold in the heavy cream until fluffy.
- Pour the filling onto the cooled crust and spread evenly. Cover securely and refrigerate for at least 4 hours, preferably overnight.
Notes
More Favorites from My Kitchen:
Espresso Brownie Cupcakes recipe
Delicious White Chocolate Raspberry Yule Log recipe
Or go to my Pinterest.
Getting to Know Banana Cream Cheesecake
A Taste of History
Banana cream cheesecake is a delightful twist on the classic cheesecake. It mixes the rich, creamy texture of cheesecake with the sweet, familiar taste of bananas. This dessert gained popularity in the United States around the mid-20th century, evolving from the traditional banana cream pie. Its unique flavor combination has made it a favorite at special events and potlucks, winning the hearts of cheesecake lovers and banana fans alike.
Baked or No-Bake?
When choosing between baked and no-bake banana cream cheesecake, think about the texture and flavor you want.
- Baked versions typically have a denser, more classic cheesecake consistency, while no-bake options are lighter and creamier, thanks to ingredients like whipped cream or cream cheese.
Both versions highlight that delicious banana flavor, but the no-bake style usually takes less time—perfect when you’re in a hurry!
Ingredients You’ll Need
Building the Crust
For a tasty and sturdy crust, grab 200 g of graham cracker crumbs, 100 g of unsalted butter (melted), and 50 g of granulated sugar. Mixing the crumbs with melted butter and sugar creates a flavorful base that’s both crunchy and buttery.
Make sure to press the crust firmly into the bottom of your pan to keep it together when you slice the cheesecake.
Filling and Topping
The filling usually includes 600 g of cream cheese at room temperature, 200 g of granulated sugar, 250 ml of heavy cream, and 2 ripe bananas, mashed. For a little extra flavor, you can add a teaspoon of vanilla extract.
Lastly, a lovely topping could feature sliced bananas and whipped cream, making your cheesecake look as good as it tastes.
To keep the bananas from browning, add a little lemon juice on top!
Step-by-Step Recipe
Prepare the Crust
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine 200 g of graham cracker crumbs, 100 g of melted unsalted butter, and 50 g of sugar. Mix until well blended. Press this mixture evenly into the bottom of a 9-inch springform pan.
Bake for 10 minutes until it’s lightly golden, then let it cool.
Make the Filling
While the crust cools, let’s whip up the filling. In a large bowl, beat together 600 g of room-temperature cream cheese and 200 g of sugar until smooth. Stir in the mashed bananas and vanilla extract, then gently fold in 250 ml of whipped heavy cream until blended. The mixture should be fluffy and light.
Assemble and Chill
Pour the filling onto the cooled crust and spread it evenly. Cover the pan securely and refrigerate for at least 4 hours, or preferably overnight. This waiting time allows the flavors to meld and gives the cheesecake a chance to set perfectly.
Tips for the Perfect Cheesecake
Avoiding Common Mistakes
A frequent mistake is overmixing the cheesecake filling, which can lead to cracks on the surface. Mix just until combined to get a smoother texture.
If your cheesecake comes out dry, it may have been baked too long or at too high of a temperature—be sure to check for doneness a bit early!
Storage Tips
To store your banana cream cheesecake, keep it covered in the refrigerator for up to 5 days. If you want to save it longer, freeze individual slices tightly wrapped in plastic wrap and foil for up to 3 months. Just let it thaw in the fridge overnight before you serve it.
Tasty Variations
No-Bake Bars
If you’re pressed for time, why not try making no-bake banana cream cheesecake bars? Use the same crust recipe and press it into a lined baking dish. Layer with the no-bake filling, refrigerate, and cut into bars for a treat you can take on the go.
Perfect for picnics or gatherings!
Pudding Layered
For a fun twist, think about adding a layer of banana pudding between the crust and cheesecake filling. Just use instant banana pudding mixed with milk according to the package instructions. Spread it over the crust before adding the cheesecake filling for a delicious extra layer of flavor and texture!
Video: Banana Cream Cheesecake
FAQ – Banana Cream Cheesecake
Question: Can I use ripe bananas for this recipe?
Absolutely! Ripe bananas bring the sweetest flavor to your cheesecake. Just make sure they’re not overly brown to avoid any off-flavors.
Question: How can I prevent my cheesecake from cracking?
The key is to mix just until combined. Also, avoid opening the oven door too early if you’re baking it, and let it cool slowly to avoid sudden temperature changes.
Question: Can I freeze the cheesecake?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap and foil. They can last in the freezer for up to 3 months. Just thaw them in the fridge overnight before serving.
Conclusion
Once you slice into that Banana Cream Cheesecake, you’ll see the creamy layers looking all inviting, and the aroma of fresh bananas and vanilla will make it hard to resist. Imagine the first bite: it’s smooth, rich, and bursting with that sweet flavor you love. You’ve just created something spectacular! So, give it a try – you might be surprised how simple and satisfying this recipe can be on a busy weeknight.