Ingredients:
Crust
- 2 cups graham cracker crumbs (or vanilla wafer crumbs)
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, finely chopped
Strawberry Topping (Optional)
- 1 cup sliced strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions:
Make the Crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for at least 15 minutes to set.
Prepare the Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- Fold in the mashed bananas gently.
- Carefully fold in the whipped cream until light and fluffy.
- Gently stir in the chopped strawberries.
Assemble
- Spread the cheesecake filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until firm.
Optional Strawberry Topping
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until slightly thickened.
- Cool completely, then spoon over the chilled cheesecake before serving.
Tips and Variations
- For a firmer texture, chill overnight.
- Add sliced bananas on top just before serving for freshness.
- Substitute raspberries for strawberries for a different flavor twist.
- Store leftovers covered in the refrigerator for up to 3 days.
Prep Time
20 minutes
Chill Time
4 hours (or overnight)
Total Time
4 hours 20 minutes
Servings
10–12 slices