If you love the marriage of silky cheesecakes and sunny, fruit-forward desserts, you’re in for a real treat with this Banana-Strawberry Cheesecake. This dreamy confection layers a buttery graham cracker crust beneath a luscious banana cheesecake filling, studded with juicy strawberries and crowned with fresh berries and whipped cream. Every bite delivers that ultra-creamy texture and the perfect balance of sweet, tangy, and fruity notes—all in a showstopping dessert that’s as fun to make as it is to share.
Ingredients You’ll Need
Let’s talk about what makes this Banana-Strawberry Cheesecake so irresistible—each ingredient has a purpose, building texture and layering on flavor that’s impossible to resist. Start with these simple staples and watch the magic unfold!
- Graham cracker crumbs: The foundation of an unforgettable cheesecake, these create that craveable crunchy, buttery base.
- Granulated sugar: Sweetens both the crust and the creamy filling, balancing the tart notes from the fruit.
- Unsalted butter (melted): Binds the crust, adding richness and helping it set beautifully after baking.
- Ripe bananas (mashed): The starring role—ripe bananas bring dense, natural sweetness and unmistakable banana aroma.
- Cream cheese (softened): The cheesecake classic, lending body and a luxurious, velvety texture to every slice.
- Sour cream: Adds tangy depth, ensuring your filling is smooth and never too heavy.
- Large eggs: Gently bind the filling, giving it a flawless set and that classic custardy bite.
- Vanilla extract: A splash of warmth that complements both banana and strawberry flavors.
- Lemon juice: Lifts and brightens the cheesecake, keeping it fresh (and never flat).
- Fresh strawberries (chopped): These jewels dot the batter, delivering pops of vibrant color and juicy, tart contrast throughout the cake.
- Strawberry slices for topping: Instantly elevates the dessert with a burst of berry beauty on top.
- Whipped cream for garnish (optional): Adds the perfect swoosh of creamy decadence to every piece.
How to Make Banana-Strawberry Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix up the graham cracker crumbs, a sprinkle of sugar, and that lush, melted butter. When the mixture feels like damp sand, press it firmly into the bottom of your springform pan—take time to make an even layer, as this sets the stage for everything to come. Pop it into the oven for ten minutes, just enough to lock in that toasty flavor and crunch.
Step 2: Make the Banana Cheesecake Filling
While your crust cools, grab a large mixing bowl and beat together the softened cream cheese and sugar until completely smooth. Here’s where the magic starts: add your ripe mashed bananas, sour cream, vanilla, and lemon juice, blending until the mixture is thick and velvety. Gently beat in the eggs one at a time—overmixing can lead to cracks, so go easy! Finally, fold in the chopped strawberries for bursts of color and brightness in every bite.
Step 3: Assemble and Bake
Now, gently spread the gorgeous, fruity batter over the cooled crust and smooth the top with a spatula. Bake your cheesecake for 50–60 minutes; it’s ready when the edges are set but the center still has a gentle jiggle. This is the secret for that creamy, dreamy mouthfeel! Turn off the oven, crack the door, and let the cheesecake cool inside for an hour—this gradual cooling helps prevent pesky cracks.
Step 4: Chill to Perfection
Patience pays off! Transfer your cheesecake to the refrigerator and let it chill for at least 4 hours, but overnight is best if you can wait. This deep chill allows all those fruit-forward flavors to meld and ensures perfect slicing later on.
Step 5: Garnish and Serve
Right before serving, pile on fresh strawberry slices and a generous swirl of whipped cream if you’re feeling fancy. The combo of creamy cheesecake, sweet bananas, and vibrant strawberries will steal the show—you might even skip dinner and go straight to dessert!
How to Serve Banana-Strawberry Cheesecake
Garnishes
Lift your Banana-Strawberry Cheesecake from delicious to downright stunning with a finishing touch! Fresh, glossy strawberry slices make a beautiful statement on top, while billowy whipped cream adds playful decadence. Try a sprinkle of lemon zest or mint leaves if you want to get extra fancy—each bite should feel like a celebration.
Side Dishes
This cheesecake is the star, but it loves a little company! Pair it with a light fruit salad, a handful of toasted nuts for crunch, or an iced coffee or crisp glass of Moscato. The rich, creamy dessert really shines alongside refreshing sips and a hint of something savory on the side.
Creative Ways to Present
Banana-Strawberry Cheesecake is showstopping on its own, but for special occasions, try slicing it into mini bars or squares for a party platter, layering cubes into parfait glasses with more berries and whipped cream, or even serving small wedges alongside scoops of berry sorbet. There are no rules—let your creative side run wild!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Banana-Strawberry Cheesecake, wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator. It’ll stay perfectly creamy and fresh for up to 4 days, making fridge raids especially tempting.
Freezing
Want to save a few slices for later bliss? Wrap the cheesecake well in a double layer of plastic wrap and foil. You can freeze it for up to two months—just remember to thaw overnight in the fridge for the best creamy texture once you’re ready for a treat.
Reheating
While this cheesecake is best enjoyed chilled, if you prefer your dessert just a touch warmer, let a slice rest at room temperature for about 20 minutes. Heating in the microwave isn’t recommended, as it can upset the smooth texture. Simply slice, plate, and enjoy the flavors as they gently unfold.
FAQs
Can I use frozen strawberries for this cheesecake?
Fresh strawberries deliver the brightest color and firmest texture in this dessert, but if you only have frozen strawberries, simply thaw and drain them very well before chopping and folding into the batter. Excess liquid can make the cheesecake too soft, so pat those berries dry before use.
What’s the secret to a crack-free Banana-Strawberry Cheesecake?
The main trick is to avoid overmixing the eggs in your batter and to cool the cheesecake gently. Baking until just set and letting the cheesecake rest in the oven with the door ajar after baking allows it to stabilize slowly, keeping the top silky-smooth.
Can I make this recipe gluten-free?
Absolutely! Simply swap the regular graham cracker crumbs for your favorite gluten-free alternative. All other ingredients should be naturally gluten-free—but as always, check your labels to be safe.
How do I know when my cheesecake is done baking?
Your Banana-Strawberry Cheesecake is ready when the edges look set and slightly puffed, while the center has a subtle wobble when gently shaken. Overbaking can lead to dryness, so don’t wait for the center to look firm!
Can I substitute another fruit for strawberries?
Yes! Try raspberries, blueberries, or even sliced peaches to give your cheesecake a new twist. Just stick to the same measurement and aim for fruit that isn’t too watery, to maintain that perfect, creamy set.
Final Thoughts
Whether you’re baking for a special occasion or treating yourself to something extraordinary, Banana-Strawberry Cheesecake is the kind of dessert that turns any gathering into a celebration. Give it a go in your own kitchen—it’s easier than it looks, and every creamy, fruity bite will have you coming back for more!
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Banana-Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (includes cooling and chilling)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of bananas and strawberries in this creamy and luscious Banana-Strawberry Cheesecake. Perfect for any occasion, this fruity baked cheesecake is sure to impress your guests with its rich flavors.
Ingredients
Graham Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 3 ripe bananas, mashed
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh strawberries, chopped
Topping:
- 1 cup strawberry slices for topping
- Whipped cream for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the filling: Beat cream cheese and sugar, then add bananas, sour cream, vanilla, lemon juice, and eggs. Fold in strawberries.
- Bake: Pour the filling over the crust and bake until set. Cool gradually in the oven.
- Chill: Refrigerate for at least 4 hours.
- Serve: Top with strawberry slices and whipped cream before serving.
Notes
- For a stronger banana flavor, use extra ripe bananas.
- You can substitute Greek yogurt for sour cream.
- To prevent cracking, avoid overmixing and cool the cheesecake gradually.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
