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This Strawberry Banana Delight Cheesecake is loaded with sweet and creamy flavors. You start with a crumbly graham cracker base that’s rich and buttery. Then, layer on a blend of smooth cream cheese, chunks of strawberries, and ripe bananas. On top, whipped cream and more fresh fruit turn it into a stunner you’ll want for parties, weeknight treats, or any time you’re craving something sweet.
INGREDIENTS- Fresh strawberries and bananas: Just for topping, looks and tastes great
- Whipped cream: 1 cup, for the finishing touch
- Diced strawberries: ½ cup, for juicy bites inside
- Vanilla extract: 2 teaspoons, makes it taste awesome
- Eggs: 3 large, keeps the filling together
- Mashed bananas: ½ cup, makes it sweet and fruity
- Sour cream: ½ cup, gives extra smoothness
- Cream cheese: Three 8-ounce packages, softened for a creamy mix
- Unsalted butter: ½ cup melted, so the crust sticks
- Sugar: Use 1 cup for the filling and a ¼ cup for the crust, gives the perfect sweetness
- Graham cracker crumbs: 1½ cups, forms the crunchy crust
- Step 6:
- Once ready to eat, pile on the whipped cream, and toss over some sliced strawberries and bananas for extra wow factor.
- Step 5:
- Pop it in the fridge for at least 4 hours or let it chill all night long.
- Step 4:
- Bake for about 50-60 minutes until the middle feels firm. After that, prop the oven door open a bit, let it slowly cool off inside.
- Step 3:
- Stir in those mashed bananas and chopped strawberries. Pour the filling over your now-cool crust.
- Step 2:
- Beat together the cream cheese and sugar so it’s nice and smooth. Mix in sour cream, vanilla, then drop in the eggs one at a time, giving it a good blend each time.
- Step 1:
- Get your oven set to 325°F (165°C). Throw together the graham cracker crumbs, a bit of sugar, and melted butter. Squish it into a 9-inch springform pan. Give it a 10-minute bake, then let it cool.
- If you let your cheesecake sit in the fridge overnight, it gets even tastier and firmer. Add all your fresh fruit toppings right before sharing for max freshness and color.
- Keep any extra in the fridge for up to 3 days. Want to save some for another time? Freeze the cheesecake in slices and pull them out later to thaw in the fridge.
- Double check that your cream cheese is super soft so the batter turns out silky, not bumpy.
- Ripe bananas and fresh strawberries really make a difference—don’t use ones that are too firm or unripe for this dessert.
Tips from Well-Known Chefs
- Ina Garten says you can keep your cheesecake from cracking by baking it in a water bath. Just line your pan with foil, place it in a bigger pan, and fill halfway up the sides with water.
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