Easy No-Bake Banana Cheesecake
Creamy, dreamy, and perfectly banana-forward, this no-bake cheesecake sits on a buttery graham cracker crust and sets right in the fridge—no oven required. It’s a simple, make-ahead dessert that’s ideal for gatherings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 0.25 cup granulated sugar for crust
- 0.5 cup unsalted butter melted
- 16 oz cream cheese softened
- 0.75 cup powdered sugar sifted for smoothness
- 1.25 cups mashed ripe bananas about 2 to 3 very ripe bananas
- 2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice balances sweetness and helps prevent browning
- 1 cup heavy cream cold, whipped to stiff peaks
- 0.5 cup sliced bananas for topping
- 1 cup whipped cream for topping, optional
Instructions
Preparation Steps
- Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan. Chill while you make the filling.
- Beat the filling base: In a large bowl, beat softened cream cheese with powdered sugar until completely smooth and fluffy, about 2 minutes.
- Flavor the filling: Mix in mashed ripe bananas, vanilla extract, and lemon juice until well combined and silky.
- Whip the cream: In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the banana–cream cheese mixture in 2 to 3 additions until no streaks remain.
- Fill and smooth: Spoon the filling into the chilled crust, smooth the top, and tap the pan on the counter a few times to release air bubbles.
- Chill to set: Cover and refrigerate for at least 6 hours or overnight until firm.
- Garnish and serve: Top with sliced bananas and whipped cream just before serving. Run a thin knife around the edge, release the springform ring, slice with a warm knife, and serve.
Notes
For a firmer set, dissolve 1 tsp unflavored gelatin in 1 tbsp cold water, let bloom 5 minutes, then warm gently until melted and whisk into the filling before folding in the whipped cream. To prevent banana browning on top, lightly brush slices with lemon juice. Store covered in the refrigerator for up to 3 days or freeze (without fresh banana topping) for up to 1 month.