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Banana-Strawberry Cheesecake

A delightful cheesecake that combines the creamy essence of ripe bananas and the sweet-tart flavor of fresh strawberries, resting on a buttery crust.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 7 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups digestive or graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
For the cheesecake filling
  • 2 ripe bananas, mashed Use ripe bananas for best flavor.
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream, cold
For the strawberry swirl/topping
  • 1.5 cups fresh strawberries, chopped
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) For thickening.

Method
 

Make the crust
  1. In a bowl, toss together graham cracker crumbs, brown sugar, and melted butter until it resembles sand.
  2. Firmly press this mixture into the bottom of a 9-inch springform pan.
  3. Chill in the refrigerator while preparing the filling.
Make the strawberry topping
  1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
  2. Cook for 6–8 minutes until softened. If a thicker topping is desired, add cornstarch slurry and cook for an additional couple of minutes.
  3. Cool completely.
Prepare the cheesecake filling
  1. Beat the softened cream cheese in a large bowl until smooth, about 2-3 minutes.
  2. Add mashed bananas, sugar, vanilla, and lemon juice. Mix until combined.
Whip the cream
  1. In a separate bowl, whip cold heavy cream until stiff peaks form.
  2. Gently fold the whipped cream into the banana-cream cheese mixture.
Assemble the cheesecake
  1. Pour cheesecake filling over the chilled crust, smoothing the top.
  2. Spoon cooled strawberry sauce over the surface, swirling with a knife as desired.
Chill and set
  1. Cover and refrigerate for at least 6 hours, preferably overnight.
Serve
  1. Gently release cheesecake from the springform pan.
  2. Slice with a warm knife and serve chilled, optionally topping with fresh banana slices or strawberries just before serving.

Notes

For a cleaner slice, dip knife in hot water before cutting. Adding a splash of coconut milk to the filling offers tropical vibes. Use ripe bananas for a sweeter flavor.