Imagine a creamy, dreamy cheesecake that requires zero oven time and delivers maximum flavor – sounds too good to be true? Our No Bake Strawberry Banana Cheesecake is about to become your new obsession! Perfect for those scorching summer days when turning on the oven feels like a culinary crime, this dessert combines the luscious sweetness of ripe strawberries and bananas with a rich, velvety cream cheese filling that will have everyone begging for your recipe.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups strawberries, sliced
- 2 bananas, sliced
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even and compact layer. Use the back of a spoon or measuring cup to ensure a smooth surface.
- Place the crust in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add powdered sugar and vanilla extract to the cream cheese, continuing to mix until fully incorporated and no lumps remain.
- In a separate bowl, whip the heavy cream until stiff peaks form, using clean beaters.
- Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy consistency.
- Remove the crust from the refrigerator and layer half of the sliced strawberries and bananas over the graham cracker base.
- Carefully spread the cream cheese mixture over the fruit layer, smoothing the top with a spatula.
- Arrange the remaining strawberry and banana slices decoratively on top of the cheesecake.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set completely.
- Before serving, release the springform pan and slice the cheesecake into 8 equal portions.
- Optionally, garnish with additional fresh fruit or a light dusting of powdered sugar before serving chilled.
Tips
- Temperature Matters: Ensure your cream cheese is truly softened at room temperature to avoid lumps and achieve a smooth filling.
- Whip with Precision: When whipping heavy cream, use cold cream and chilled beaters for the most stable peaks.
- Fruit Freshness: Use ripe but firm strawberries and bananas to prevent excess moisture in your cheesecake.
- Chilling is Key: Be patient and allow the full 4-hour (or overnight) chilling time to let the cheesecake set properly.
- Clean Cuts: Run your knife under hot water and wipe dry between each slice for perfectly clean cheesecake servings.
- Make Ahead Friendly: This dessert actually tastes better when prepared a day in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
