Banana Cream Cheesecake
Ingredients
For the Crust
- 200 g graham cracker or digestive biscuit crumbs
- 80 g unsalted butter, melted
For the Cheesecake Filling
- 500 g cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 package (3.4 oz / 96 g) instant banana pudding mix (optional, for extra banana flavor)
For the Topping
- 1 banana, sliced
- 2 tbsp caramel sauce or honey (optional)
- Whipped cream for decorating
Instructions
- Mix the biscuit crumbs with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Refrigerate for 20 minutes.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the mashed bananas and banana pudding mix (if using).
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
- Spread half of the filling over the crust.
- Add another thin layer of whipped cream if desired, then cover with the remaining cheesecake filling.
- Refrigerate for at least 6 hours, preferably overnight.
- Before serving, top with whipped cream, fresh banana slices, and drizzle with caramel sauce or honey.
Prep Time
- Preparation: 25 minutes
- Chilling: 6 hours
Servings
8–10 slices
