Description
This Banana Cream Cheesecake is a dreamy combination of smooth banana-flavored cheesecake, a buttery graham cracker crust, and a rich whipped topping. Topped with fresh banana slices and crunchy cookie crumbles, this no-bake dessert is perfect for banana lovers!
Ingredients
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese, mashed bananas, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined.
- Assemble the Cheesecake:
- Spread the banana cheesecake filling over the prepared crust.
- Refrigerate for at least 4 hours or overnight for best results.
- Garnish and Serve:
- Top with whipped cream, banana slices, and crushed vanilla wafers.
- Slice and enjoy!
Instructions
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese, mashed bananas, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined.
- Assemble the Cheesecake:
- Spread the banana cheesecake filling over the prepared crust.
- Refrigerate for at least 4 hours or overnight for best results.
- Garnish and Serve:
- Top with whipped cream, banana slices, and crushed vanilla wafers.
- Slice and enjoy!
Notes
- To prevent bananas from browning, lightly brush the slices with lemon juice.
- Store in the refrigerator for up to 4 days.
- For extra flavor, add a drizzle of caramel sauce before serving.
