Description
A delicious banana cream cheesecake that is perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups vanilla wafers (crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tsp lemon juice
- 2–3 ripe bananas (sliced)
- 1 tbsp lemon juice (to prevent browning)
- whipped cream (for topping)
- vanilla wafers and banana slices (for garnish)
Instructions
- In a bowl, mix crushed vanilla wafers, granulated sugar, and melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract until fully combined.
- In a separate bowl, whip heavy cream and lemon juice until stiff peaks form. Gently fold into the cream cheese mixture.
- Toss banana slices with lemon juice. Spread half of the cheesecake filling over the crust, then layer half of the bananas on top.
- Add the remaining cheesecake filling, then top with the remaining banana slices.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Before serving, top with whipped cream and garnish with vanilla wafers and banana slices if desired. Slice and serve.
Notes
- This cheesecake is best served chilled.
- Make sure to use ripe bananas for better flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg