Indulge in this creamy Banana Strawberry Cheesecake bursting with the sweet flavors of ripe bananas and fresh strawberries! With a buttery graham cracker crust, velvety cheesecake filling, and a luscious layer of strawberry topping, this dessert is perfect for any special occasion or simply treating yourself.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas, followed by the sour cream until smooth. - Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for 55-65 minutes or until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight. - Prepare the Strawberry Topping:
In a saucepan, combine the chopped strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries soften and release their juices, about 5-7 minutes. Stir in the cornstarch mixture and cook until thickened. Let the topping cool completely. - Serve:
Spread the cooled strawberry topping over the chilled cheesecake. Slice and serve with extra fresh strawberries if desired. Enjoy!
Helpful Tips
- Room Temperature Ingredients: Bring your cream cheese, eggs, and sour cream to room temperature before mixing. This ensures a smooth and creamy filling without lumps.
- Avoid Cracks: To avoid cracks in your cheesecake, do not overbeat the batter, especially after adding the eggs. Bake the cheesecake using a water bath for even heat distribution.
- Cooling Down: Allow the cheesecake to cool gradually in the oven with the door slightly open before transferring it to the refrigerator. This helps prevent the top from cracking.
- Perfect Slice: Use a warm knife to slice the cheesecake cleanly. Wipe the knife with a damp cloth between each cut for neat slices.
Substitutions and Variations
- Crust Options: Swap graham crackers with crushed vanilla wafers, digestive biscuits, or even chocolate cookies for a different flavor profile.
- Banana Substitute: If you’re not a fan of bananas, try using mashed mango or pureed strawberries for a tropical twist.
- Dairy-Free Option: Substitute the cream cheese and sour cream with dairy-free alternatives like cashew-based cream cheese and coconut yogurt to make the recipe suitable for dairy-free diets.
- Berry Twist: Replace the strawberry topping with a mixed berry compote or use raspberries, blueberries, or blackberries for a different fruity topping.
- Sugar-Free Option: Use a sugar substitute like stevia or monk fruit sweetener in the filling and crust for a low-sugar version.
Frequently Asked Questions
Q: Can I use frozen strawberries for the topping?
A: Yes, you can use frozen strawberries. Just thaw them before cooking and adjust the cornstarch mixture if the topping is too watery.
Q: How do I store leftover cheesecake?
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake (without the strawberry topping) for up to 2 months.
Q: My cheesecake cracked—what did I do wrong?
A: Cracks can happen due to overmixing, rapid cooling, or overbaking. Be sure to follow the cooling instructions, and consider using a water bath during baking for a smoother result.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake tastes even better when made a day ahead, allowing the flavors to meld. Prepare and refrigerate it overnight, then add the topping just before serving.
Q: Can I use a regular cake pan instead of a springform pan?
A: It’s best to use a springform pan to easily remove the cheesecake. If you don’t have one, use a deep 9-inch round pan and line it with parchment paper for easier removal.
For more delightful variations, check out this No-Bake Strawberry Banana Cheesecake for a quick and easy twist: https://www.kleinworthco.com/no-bake-strawberry-banana-cheesecake/.
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Banana Strawberry Cheesecake Recipe – Creamy & Fruity Delight
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy Banana Strawberry Cheesecake bursting with the sweet flavors of ripe bananas and fresh strawberries! With a buttery graham cracker crust, velvety cheesecake filling, and a luscious layer of strawberry topping, this dessert is perfect for any special occasion or simply treating yourself.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream
Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas, followed by the sour cream until smooth. - Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for 55-65 minutes or until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight. - Prepare the Strawberry Topping:
In a saucepan, combine the chopped strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries soften and release their juices, about 5-7 minutes. Stir in the cornstarch mixture and cook until thickened. Let the topping cool completely. - Serve:
Spread the cooled strawberry topping over the chilled cheesecake. Slice and serve with extra fresh strawberries if desired. Enjoy!
Notes
- For a smoother texture, ensure that the cream cheese is at room temperature before mixing.
- If you prefer a firmer cheesecake, add 1 tablespoon of cornstarch to the filling.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 27g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
