Banana Cream Cheesecake Recipe

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This Banana Cream Cheesecake is a luscious, no-bake dessert that combines the richness of cheesecake with the light, fruity taste of bananas and a buttery graham cracker crust. It’s creamy, smooth, and topped with caramel and fresh banana slices for a show-stopping finish. This is the perfect dessert for banana lovers and an easy treat to whip up for any occasion.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs – Adds a buttery, crumbly base that pairs perfectly with the creamy filling.
• ¼ cup sugar – Sweetens the crust slightly.
• ½ cup unsalted butter, melted – Binds the crumbs together and provides richness.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – The main component of the filling, providing a rich and creamy texture.
• 1 cup powdered sugar – Adds sweetness without graininess.
• 1 cup heavy whipping cream – Helps make the filling light and fluffy.
• 1 box (3.4 oz) instant banana pudding mix – Enhances the banana flavor without overpowering the cheesecake taste.
• 1 cup cold milk – To prepare the banana pudding mixture.
• 2 large bananas, mashed – Fresh banana flavor that gives authenticity to the cheesecake.

For the Topping:

• 2 bananas, sliced – Adds a fresh banana garnish on top.
• Caramel sauce – Drizzled for extra sweetness and visual appeal.
• Graham cracker crumbs – For a bit of crunch and texture contrast on top.

How to Make Banana Cream Cheesecake

Step 1: Prepare the Crust

1. In a medium mixing bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are fully coated and resemble wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to make the crust even and compact. Place in the refrigerator to set while you make the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
2. In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 1-2 minutes.
3. Fold the prepared banana pudding into the cream cheese mixture until well combined.
4. Add the mashed bananas and gently fold in until incorporated.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Step 3: Assemble the Cheesecake

1. Spoon the filling over the chilled crust, spreading it out evenly.
2. Smooth the top with a spatula and cover with plastic wrap. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to set fully.

Step 4: Garnish and Serve

1. Before serving, arrange fresh banana slices on top of the cheesecake.
2. Drizzle with caramel sauce and sprinkle a few graham cracker crumbs for garnish.
3. Carefully release the cheesecake from the springform pan, slice, and enjoy!

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes better when made a day in advance, as it gives the flavors time to meld and the texture to set. Just store it in the refrigerator until ready to serve.

How long will Banana Cream Cheesecake last in the refrigerator?

This cheesecake will keep in the refrigerator for up to 3-4 days. Be sure to cover it well to keep the bananas fresh.

Can I freeze Banana Cream Cheesecake?

Yes, you can freeze it! Wrap it tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 1 month. Just note that the banana slices on top may turn brown, so it’s best to add them fresh after thawing.

What can I use instead of graham crackers for the crust?

If you don’t have graham crackers, you can use vanilla wafers or digestive biscuits as an alternative. Both will work well with the banana flavor.

Can I use fresh whipped cream instead of store-bought whipped topping?

Yes! Fresh whipped cream gives this cheesecake a lighter, more homemade flavor. Just whip heavy cream until stiff peaks form and fold it into the filling.

Do I need a springform pan?

A springform pan makes it easier to release the cheesecake and maintain its shape, but you can also use a pie dish or a square pan. Just note that it might be a bit harder to serve.

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