Banana Strawberry Cheesecake

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Banana Strawberry CheesecakeBanana Strawberry Cheesecake

If you’re here, you probably love dessert just as much as I do—and I’m so grateful you’ve stopped by! There’s something special about a dessert that blends creamy richness with fresh, fruity brightness. That’s exactly what you get with this Banana Strawberry Cheesecake—a dreamy, no-fuss treat that brings together the comforting flavor of bananas with the sweet tartness of strawberries. It’s a showstopper for any occasion, and I’m beyond excited to share it with you.

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What is Banana Strawberry Cheesecake?

Banana Strawberry Cheesecake is a luscious, chilled dessert featuring a buttery graham cracker crust, a smooth and creamy banana-flavored cheesecake filling, and a vibrant homemade strawberry topping. It’s a layered beauty that doesn’t just look stunning—it tastes like heaven. Think banana cream pie meets New York cheesecake, all wrapped up in a strawberry hug.

Reasons to Love This Banana Strawberry Cheesecake

  • No-bake or baked options – You can adapt this to your schedule!

  • Perfectly sweet and fruity – Bananas and strawberries complement each other so naturally.

  • Great for gatherings – It slices beautifully and always gets compliments!

  • Make-ahead friendly – Actually, it tastes even better the next day!

What Does Banana Strawberry Cheesecake Taste Like?

It’s creamy and rich, with the natural sweetness of bananas infusing the velvety cheesecake filling. The strawberry topping adds a vibrant contrast—juicy, tangy, and fresh. The crust brings in that buttery crunch to balance it all out. Honestly, it’s the kind of dessert you close your eyes for that first bite!

Why This Recipe is So Worth It

Aside from its gorgeous layers and unforgettable flavor, this cheesecake is packed with nutrients from the fresh fruit and offers a refreshing twist on the classic. You get fiber and potassium from bananas and vitamin C from strawberries—all wrapped in dessert! It’s indulgence with a feel-good factor.

Ingredients for Banana Strawberry Cheesecake

For the crust:

  • 2 cups graham cracker crumbs

  • ½ cup unsalted butter, melted

  • 2 tablespoons sugar

For the banana cheesecake filling:

  • 2 ripe bananas, mashed

  • 16 oz cream cheese, softened

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon juice

  • ½ cup sour cream

  • 2 eggs (for baked version) OR 1 tablespoon gelatin + 2 tablespoons water (for no-bake version)

For the strawberry topping:

  • 1 ½ cups fresh strawberries, chopped

  • 2 tablespoons sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • 2 tablespoons water

Kitchen Tools You’ll Need

  • 9-inch springform pan

  • Mixing bowls

  • Hand or stand mixer

  • Rubber spatula

  • Small saucepan

  • Knife and cutting board

  • Blender or food processor (optional, for smoother banana texture)

Optional Additions and Substitutions

  • Swap strawberries for raspberries or blueberries for a twist on the topping.

  • Add a layer of sliced bananas between the crust and the filling for extra banana goodness!

  • Use vanilla wafers or chocolate cookies instead of graham crackers for the crust.

  • Dairy-free? Use plant-based cream cheese, coconut cream, and vegan butter.

How to Make Banana Strawberry Cheesecake – Step-by-Step

Step 1: Make the crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of your springform pan. Bake at 350°F (175°C) for 8–10 minutes or chill for 30 minutes if you’re going the no-bake route.

Step 2: Prepare the filling

In a large bowl, beat the cream cheese until smooth. Add mashed bananas, sugar, vanilla, lemon juice, and sour cream. Mix until combined.

  • For baked cheesecake: Add eggs one at a time, mixing until just combined.

  • For no-bake cheesecake: Bloom gelatin in water for 5 minutes, melt gently, and fold it into the banana mixture.

Pour the filling over the crust and smooth the top.

Step 3: Bake or chill

  • Baked version: Bake at 325°F (160°C) for 50–60 minutes. Let it cool completely, then chill for at least 4 hours.

  • No-bake version: Chill the assembled cheesecake for at least 6 hours or overnight.

Step 4: Make the strawberry topping

In a saucepan, combine strawberries, sugar, lemon juice, and water. Bring to a simmer. Stir in cornstarch and cook until thickened (about 2–3 minutes). Cool to room temperature before spooning over the cheesecake.

Step 5: Assemble and chill

Once the cheesecake is set and cool, top with the strawberry sauce. Refrigerate until ready to serve.

What to Serve with Banana Strawberry Cheesecake

  • A dollop of fresh whipped cream

  • Mint leaves for a pop of color

  • A glass of sparkling rosé or iced tea

  • Fresh fruit slices on the side

  • Dark chocolate shavings sprinkled on top? Yes, please!

Tips for the Best Cheesecake Ever

  • Use ripe bananas for maximum flavor—brown spots are your friend!

  • Don’t overmix the filling once the eggs are in (if baking)—you don’t want cracks!

  • Run a knife around the edge of the cheesecake before releasing the springform to prevent sticking.

  • Chill thoroughly—this cheesecake only gets better as it sets!

Storage Instructions

  • Refrigerator: Store covered in the fridge for up to 5 days.

  • Freezer: Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

FAQ: Banana Strawberry Cheesecake

Can I use frozen strawberries?
Yes! Just thaw and drain them first to avoid excess water in the topping.

Can I make this without eggs?
Absolutely! The no-bake version uses gelatin to set instead.

Can I add more banana?
You can, but keep in mind too much banana can make the filling a bit runny. Stick to ripe, mashed bananas for best texture.

Is it okay to skip the crust?
Totally—go crustless if you’re keeping it light. It will still hold its shape beautifully after chilling.

Final Thoughts: Why You’ll Make This Cheesecake Again (and Again)

This Banana Strawberry Cheesecake has all the makings of a forever favorite. It’s fruity, creamy, and rich—without being too heavy. You can dress it up or keep it casual, serve it chilled from the fridge or plated with pretty garnishes. I promised you versatile, and here’s proof!

If you’re someone who loves fruity desserts with a creamy twist, this one’s a keeper. It’s the perfect marriage of comfort and freshness, and every bite will have you wondering why you haven’t made it sooner.

Craving More Peachy (and Fruity!) Desserts?

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Tried this recipe? I would love to see it! Leave a review, drop a comment, or tag your photos on Pinterest. Your feedback means the world to me—and it helps others find their next favorite dessert, too!

Nutritional Information (per serving – approx. 1 slice)

  • Calories: 420

  • Protein: 6g

  • Fat: 28g

  • Carbs: 36g

  • Sugar: 24g

  • Fiber: 2g

Let’s bake something beautiful together 💛

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