banana cheesecake no bake recipe

Written ByJenny Smyth Posted on
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The Best banana cheesecake no bake recipe

I’m so excited to share with you my favorite banana cheesecake no bake recipe. This dessert is a game-changer for anyone who loves cheesecake but doesn’t have the time or patience to bake one. The best part about this recipe is that it’s incredibly easy to make and requires no baking.

Simply mix together some ripe bananas, a package of cream cheese, a can of condensed milk, and a few other ingredients, and you’ll have a delicious and creamy cheesecake in no time. I’ve been making this recipe for years, and it’s always a hit with my family and friends. We love it so much that we even serve it at family gatherings and special occasions.

Plus, it’s a great way to get your daily dose of potassium from the bananas. My kids absolutely love helping me make this recipe, and they can’t get enough of the end result. It’s also a great way to use up any ripe bananas that are sitting on your counter.

I’ve tried making this recipe with different types of milk, but I find that the condensed milk gives it the best flavor. If you’re looking for a quick and easy dessert that’s sure to please, look no further than this banana cheesecake no bake recipe. It’s perfect for hot summer days when you don’t feel like turning on your oven.

I’ve even served it at potlucks and parties, and it’s always been a crowd-pleaser. So go ahead, give this recipe a try, and enjoy the ooohs and ahhs from your loved ones as they take their first bite.

No-Bake Banana Cheesecake

4.8 from 1604 votes

A creamy and decadent no-bake cheesecake with a buttery graham cracker crust and fresh banana flavor. This easy dessert requires no oven time and sets perfectly in the refrigerator.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

2 ripe bananas, mashed
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon lemon juice

For the Topping

1 banana, sliced
2 tablespoons caramel sauce (optional)

👨‍🍳Directions

1In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar.
2Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer.
4Place the pan in the refrigerator to chill while you prepare the filling.
5In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Add the 1/2 cup granulated sugar and vanilla extract, and continue beating until well combined, scraping down the sides as needed.
7In a separate bowl, mash the ripe bananas with a fork until they are smooth with no large lumps.
8Stir in the lemon juice to prevent browning, then add the banana mixture to the cream cheese mixture and beat on low speed until fully incorporated.
9In another clean bowl, pour the heavy cream and beat with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
10Gently fold the whipped cream into the banana-cream cheese mixture using a spatula until no white streaks remain.
11Remove the crust from the refrigerator and pour the filling over it, spreading evenly with a spatula.
12Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set to the touch.
13Before serving, run a knife around the edge of the pan to loosen the cheesecake, then release the springform ring.
14Top with sliced banana and drizzle with caramel sauce if desired.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 280mg🌾Total Carbs: 34g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 6g

📝Notes

For best results, use very ripe bananas with brown spots for maximum sweetness and flavor. The cheesecake can be stored covered in the refrigerator for up to 3 days.

Watch Video Of How No-Bake Banana Cheesecake Works

This banana cheesecake no bake recipe is always a good idea for any occasion or family gathering. It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 5 days.

You can also freeze individual portions for up to 2 months if you prefer. When you’re ready to serve, simply thaw overnight in the refrigerator or thaw at room temperature for about an hour before serving.

❓ Frequently Asked Questions About No-Bake Banana Cheesecake

Q: What is the origin of banana cheesecake?

This dessert has its roots in traditional American cheesecakes, but it was popularized by the no-bake trend of recent years.

Q: Can I make this recipe with fresh bananas?

While fresh bananas can be used in place of ripe ones, they won’t provide the same creamy texture as ripe bananas do.

Q: Do I need to chill the cheesecake before serving?

Yes, chilling the cheesecake in the refrigerator for at least 3 hours will help it set properly.

Q: Can I use low-fat cream cheese instead of regular cream cheese?

While low-fat cream cheese will still work in this recipe, using regular cream cheese will give you a richer and more authentic flavor.

Q: How long does this cheesecake stay fresh?

This cheesecake will stay fresh for up to 5 days in an airtight container in the refrigerator.

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