Banana-Strawberry Cheesecake Recipe
If you’re looking for a fresh twist on a classic dessert, this Banana-Strawberry Cheesecake promises to be a showstopper at any gathering. It pairs the creamy richness of traditional cheesecake with the natural sweetness of ripe bananas and the bright, juicy aroma of fresh strawberries. Every bite is loaded with flavor and texture, from the buttery graham cracker crust to the luscious fruit topping. It’s the sort of dessert that disappears in minutes and has everyone asking for the recipe—trust me, you’ll want to make it again and again!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe leans on simple, familiar ingredients—each chosen for its role in building flavor, creaminess, and that gorgeous presentation you expect from a great cheesecake. Don’t skip or substitute too much; each ingredient works its magic for the ultimate Banana-Strawberry Cheesecake.
- Graham cracker crumbs: These create that signature, slightly sweet and crispy cheesecake base that holds up beautifully under the creamy filling.
- Granulated sugar: A touch of sweetness enhances both the crust and the filling, balancing the tart berries and tangy cream cheese.
- Unsalted butter (melted): Provides moisture and helps the crust bind together so every slice lifts perfectly.
- Ripe bananas (mashed): Their natural sweetness and velvety texture give the filling a delightful banana bread vibe, but lighter.
- Cream cheese (softened): The star ingredient! Make sure it’s softened for that smooth, lump-free filling everyone craves.
- Large eggs: Eggs bring structure and silkiness, making the cheesecake set to just the right consistency.
- Vanilla extract: Adds a comforting depth of flavor that ties together all the sweet and fruity notes.
- Sour cream: This ingredient keeps the filling light and tangy while ensuring a melt-in-your-mouth texture.
- All-purpose flour: Just a spoonful helps thicken the filling slightly, delivering a creamy yet firm cheesecake.
- Fresh strawberries (sliced): The topping’s fresh burst of color and flavor is the secret to making every forkful special.
- Strawberry jam: Gently melted with lemon juice, it becomes a glistening glaze that brings out the strawberries’ juiciness.
- Lemon juice: Just enough to brighten the topping, this finishing touch keeps the flavor lively and fresh.
How to Make Banana-Strawberry Cheesecake
Step 1: Prep the Pan and Crust
First, preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil—this is a simple trick to prevent any butter leaks, keeping your oven clean and your crust perfect. Combine the graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are fully moistened. Press this mixture firmly into the bottom of your prepared pan with the back of a spoon or the bottom of a glass. Bake the crust for 10 minutes to give it a lovely golden set, then let it cool while you turn to the filling.
Step 2: Make the Creamy Filling
Grab a large mixing bowl and blend the softened cream cheese until it’s utterly smooth—this step makes or breaks a silky cheesecake. Beat in the sugar and flour until combined, then add the eggs one at a time, mixing gently after each. Stir in the vanilla extract, followed by the sour cream, and finally, the mashed bananas. Mix just until the batter is cohesive; overbeating can incorporate too much air, so keep it gentle. Pour the luscious banana-infused batter over your cooled crust and smooth the surface with a spatula.
Step 3: Bake to Perfection
Pop the cheesecake into the oven and bake for 50 to 60 minutes. The edges will look set, but the center should still have a gentle wobble—trust the process! Turn off the oven, slightly crack the door, and let your Banana-Strawberry Cheesecake cool inside for an hour. This gradual cooling prevents cracks and ensures an ultra-creamy texture. Once it’s ready, remove the cheesecake and let it reach room temperature before chilling in the fridge for at least four hours (overnight is even better!).
Step 4: Prepare the Strawberry Topping
While your cheesecake is chilling, create the strawberry magic. Warm the strawberry jam and lemon juice together in a small saucepan over low heat, just until the jam turns glossy and thinned out. Toss the sliced strawberries in this glaze, coating every piece so they look jewel-bright and irresistible. Store in the fridge until you’re ready for the big finish.
Step 5: Assemble and Serve
Once your cheesecake is thoroughly chilled, gently run a knife around the edges and release it from the springform pan. Spoon the glossy, glazed strawberries across the top, letting the fruit tumble naturally—no need for perfection. Slice, serve, and prepare for compliments galore on your homemade Banana-Strawberry Cheesecake!
How to Serve Banana-Strawberry Cheesecake
Garnishes
For the prettiest Banana-Strawberry Cheesecake, consider finishing with a few extra slices of fresh banana, a sprinkle of finely chopped toasted nuts, or even a dusting of powdered sugar right before serving. A mint leaf or two can be a cheerful, fragrant touch as well—these details add both beauty and a boost of flavor to each slice!
Side Dishes
This cheesecake pairs beautifully with light and refreshing sides. Try serving with a medley of mixed berries, a dollop of softly whipped cream, or even a scoop of lemon sorbet. These accompaniments keep the dessert from feeling too heavy and let those fruit flavors shine.
Creative Ways to Present
If you want to wow your guests, serve individual mini Banana-Strawberry Cheesecakes in jars for a picnic-perfect treat. Alternatively, drizzle chocolate or caramel sauce over each slice or create a layered trifle with cubes of cheesecake, extra strawberries, and whipped cream in a clear glass bowl. The opportunities for showing off your handiwork are truly endless!
Make Ahead and Storage
Storing Leftovers
Your Banana-Strawberry Cheesecake keeps remarkably well in the fridge. Cover the cheesecake loosely with plastic wrap or aluminum foil (avoid squishing those pretty berries!) and store for up to four days. The flavors meld and intensify as it sits, making every leftover slice just as tasty—if not better—than the first.
Freezing
If you want to freeze Banana-Strawberry Cheesecake, it’s best to do so before adding the fruit topping. Wrap the entire baked and cooled cheesecake (still in its pan) in several layers of plastic wrap and a final layer of foil. Freeze for up to two months. Thaw overnight in the refrigerator, then top with the fresh strawberry glaze before serving for the best texture and flavor.
Reheating
Since this cheesecake is intended to be chilled and served cold, traditional reheating isn’t necessary. If you prefer your cheesecake slightly warmer, let it sit at room temperature for 20 to 30 minutes before slicing and serving—the result is decadently creamy, with all those wonderful banana and strawberry notes shining through.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! If using frozen strawberries, let them thaw fully and drain off excess liquid before tossing with the jam and lemon juice. They’ll still look gorgeous and burst with flavor, though they might be slightly softer than fresh.
How do I know when the cheesecake is finished baking?
You’ll know your Banana-Strawberry Cheesecake is done when the edges look set but the center jiggles slightly when you gently shake the pan. Overbaking can lead to cracks, so trust in the wobbly-center rule for a perfectly creamy texture.
Can I add chopped strawberries into the filling?
Yes, for an extra burst of color and flavor, fold 1/2 cup of chopped fresh strawberries into the cheesecake batter before baking. This gives your Banana-Strawberry Cheesecake delightful little pockets of fruit in every bite.
Do I need a water bath for this recipe?
No water bath is required for this Banana-Strawberry Cheesecake, thanks to the light, creamy filling. Cooling it slowly in the turned-off oven helps prevent cracking – just wrap your springform pan in foil to avoid any leaks.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts for neat, picture-perfect slices. This way, each piece of Banana-Strawberry Cheesecake looks as good as it tastes!
Final Thoughts
If you’re searching for a dessert that’s equal parts nostalgic and inventive, this Banana-Strawberry Cheesecake is calling your name. It’s a crowd-pleaser at holidays, birthdays, or any moment when you want to add a little sunshine to your table. Give it a try—you’ll fall in love with how easy it is, and your guests will be absolutely smitten!
Print
Banana-Strawberry Cheesecake Recipe
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of bananas and strawberries with this creamy and luscious Banana-Strawberry Cheesecake. A perfect dessert for any occasion!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the filling:
- 3 ripe bananas (mashed)
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
For the topping:
- 1 1/2 cups fresh strawberries (sliced)
- 2 tablespoons strawberry jam
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese, sugar, and flour until creamy. Add eggs, vanilla, sour cream, and mashed bananas. Pour over crust.
- Bake the cheesecake: Bake for 50–60 minutes until just set. Let cool in the oven, then refrigerate for at least 4 hours.
- Prepare the topping: Heat strawberry jam and lemon juice, then toss with sliced strawberries. Spoon over the chilled cheesecake before serving.
Notes
- Use ripe bananas for best flavor.
- For added texture, fold in chopped strawberries.
- Keeps well refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
