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.