This Banana Strawberry Cheesecake is a luscious, fruity twist on a classic dessert that combines the creamy richness of cheesecake with the sweet, fresh flavors of banana and strawberry. It’s layered, beautiful, and tastes just as amazing as it looks—a showstopper for any occasion.
Why You’ll Love This Recipe
I love how this cheesecake strikes the perfect balance between fruity and creamy. The bananas bring a smooth, mellow sweetness, while the strawberries add a tangy pop of flavor. It’s a fantastic way to use up ripe bananas, and the strawberry topping makes it feel extra special. Plus, it’s a chilled dessert, so it’s great for warmer days or when I want to make something ahead of time that still impresses.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
butter, melted
cream cheese, softened
granulated sugar
eggs
ripe bananas, mashed
vanilla extract
sour cream
fresh strawberries, hulled and sliced
strawberry jam or glaze (optional for topping)
directions
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I start by preheating the oven to 325°F (163°C).
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Then I mix the graham cracker crumbs with melted butter and press it into the bottom of a springform pan to form the crust. I bake it for 10 minutes and set it aside.
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In a large bowl, I beat the cream cheese and sugar together until smooth. I add the eggs one at a time, mixing well after each one.
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I stir in the mashed bananas and vanilla extract, then gently fold in the sour cream.
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I pour the mixture over the prepared crust and smooth out the top.
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I bake the cheesecake for about 55-65 minutes, or until the center is just set and the top looks slightly puffed.
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Once baked, I let it cool to room temperature, then chill it in the fridge for at least 4 hours, preferably overnight.
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Before serving, I top it with fresh strawberry slices and a drizzle of strawberry glaze if I want extra shine and sweetness.
Servings and timing
This cheesecake serves 10 to 12 people. Prep time takes about 20 minutes, and bake time is around 1 hour. Chill time is at least 4 hours, so I usually plan to make it a day ahead.
Variations
Sometimes I switch it up by using a chocolate crust instead of graham crackers, which adds a nice contrast to the fruitiness. I’ve also added a layer of sliced bananas between the crust and filling for more texture. For a tangier twist, I’ve used Greek yogurt in place of sour cream. If strawberries aren’t in season, I like using a mix of frozen berries as a topping too.
storage/reheating
I keep the cheesecake in the fridge, tightly covered, for up to 5 days. If I want to freeze it, I wrap it in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, I thaw it in the fridge overnight. I don’t reheat cheesecake—it’s best served chilled or at room temperature.
FAQs
How ripe should the bananas be for this cheesecake?
I use bananas that are very ripe—yellow with plenty of brown spots. They’re sweeter and easier to mash, which gives the cheesecake great flavor.
Can I make this cheesecake without baking it?
This particular recipe needs to be baked because of the eggs, but I can look for no-bake versions if that’s what I’m after.
What can I use instead of graham crackers for the crust?
I’ve used digestive biscuits, vanilla wafers, or even crushed shortbread cookies. Just adjust the butter amount as needed for binding.
How do I keep the strawberries from getting soggy on top?
I add the strawberries just before serving. If I use a glaze, it helps them hold their shine and texture longer.
Can I make this cheesecake in advance?
Yes, I actually prefer making it the day before. The flavors meld beautifully, and it sets perfectly overnight in the fridge.
Conclusion
This Banana Strawberry Cheesecake has quickly become one of my go-to desserts for both everyday treats and special celebrations. It’s fresh, creamy, and always a hit with family and friends. I love how easy it is to personalize and how impressive it looks once finished. If I’m looking for a dessert that’s both comforting and a little bit fancy, this one definitely delivers.
Print
Banana Strawberry Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Strawberry Cheesecake is a showstopping chilled dessert that blends the creamy richness of cheesecake with the sweet tang of fresh strawberries and ripe bananas. A fruity twist on a classic, it’s easy to make ahead and perfect for warm days, parties, or special celebrations. Keywords: banana strawberry cheesecake, fruit cheesecake, easy summer dessert, make-ahead cheesecake.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup strawberry jam or glaze (optional for topping)
Instructions
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs and melted butter. Press into bottom of springform pan. Bake for 10 minutes. Let cool.
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In a large bowl, beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well after each.
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Stir in mashed bananas and vanilla extract. Fold in sour cream.
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Pour mixture over crust. Smooth top.
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Bake for 55–65 minutes, until center is just set.
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Cool to room temperature, then refrigerate for at least 4 hours (overnight preferred).
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Before serving, top with sliced strawberries and optional strawberry glaze.
Notes
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For a chocolatey twist, use a chocolate cookie crust instead of graham crackers.
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You can add a layer of sliced bananas between the crust and filling for more banana flavor.
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If sour cream isn’t available, substitute with Greek yogurt.
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Frozen berries work well when fresh strawberries are out of season.
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Add strawberry topping just before serving to prevent sogginess.
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