Hi there.
Are you tired of my banana obsession yet?
Gah.
So.
I can remember exactly when I fell for banana desserts. When the Cheesecake Factory opened a location nearby years ago, my brother chose banana cream for his first slice. I was grossed out at first—banana in cheesecake? Fruit in cheesecake? Whyyyyyy?
Then I took a bite.
Holy cow. It instantly became one of my favorite desserts. When I go there I’m always torn between ordering banana cream (probably my very favorite) and some ridiculously over-the-top chocolate option because chocolate is just… me. Most times I get both and share bites so I don’t have to decide.
I think they should make a banana cheesecake drowned in chocolate ganache. That would solve everything.
This banana cheesecake is a bit different from that famous version because, well, I’m lazy. I rarely want to fuss with a water bath, preventing cracks, and all the precise steps traditional cheesecakes demand. That’s why I prefer the no-bake method: so much easier and fast—well, apart from the waiting for them to set. Yes, you need patience (I’m not great at it) while the cheesecakes chill, but no one has ever died waiting for cheesecake to set.
Okay, except me—almost. The patience monster sneaks up and pulls my ears and kicks me until I whine.
I’m really fun to live with.
These little no-bake cheesecakes are adorable in jars, ramekins, or short glasses. I used what I call bourbon glasses because I drink bourbon from them—doesn’t matter what they’re technically called, they look nice and are a handy alternative to a collection of tiny jars. If only I had an endless supply of pretty jars—maybe that should be my weekend project.
No-Bake Banana Cream Cheesecakes
Yield:
4
(8-ounce glass) cheesecakes
6 hours
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Ingredients
-
4
tablespoons
unsalted butter,
melted -
2/3
cup
graham cracker crumbs -
8
ounces
cream cheese,
softened -
3
ripe bananas,
mashed (about 1 cup) -
1
ripe banana,
sliced -
2
tablespoons
canned coconut milk -
2
tablespoons
sweetened condensed milk -
2
teaspoons
vanilla extract - whipped cream for serving
- graham crumbs for topping
Instructions
-
In a small bowl, stir melted butter and graham cracker crumbs until the crumbs are moistened. Press the mixture into the bottoms of your jars, ramekins, or glasses using the back of a spoon.
-
In the bowl of an electric mixer, beat the cream cheese until smooth, scraping the sides as needed. Add the mashed bananas and mix until combined. With the mixer on low, slowly drizzle in the sweetened condensed milk, then the coconut milk, scraping the bowl until the filling is very smooth. Stir in the vanilla extract. Arrange sliced banana on top of each graham crust, then divide the cheesecake mixture evenly among the four glasses or jars. Refrigerate for 4 to 6 hours, until set.
-
To serve, top each cheesecake with whipped cream, extra banana slices, and a sprinkle of graham crumbs.
Notes
Dessert
American
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I appreciate you so much!
Pretty in love with these.