Ingredients
- 2 cups graham cracker or vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup mascarpone or sour cream (optional)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- 1 cup heavy cream or Cool Whip
- 1/3 cup strawberry sauce or jam
- 1/3 cup crushed pineapple in syrup
- 1/4 cup chocolate sauce or melted chocolate
- 1/4 cup chopped nuts (walnuts or pecans)
- Maraschino cherries, for topping
Instructions
- Combine cookie crumbs and melted butter. Press into the bottom of a springform or tart pan to form crust. Chill while making filling.
- In a bowl, beat cream cheese (and mascarpone or sour cream, if using) with sugar and vanilla until smooth and fluffy.
- Fold in whipped cream or Cool Whip until the mixture is light and creamy.
- Layer sliced bananas over the chilled crust. Spread cheesecake filling over the bananas, smoothing the top.
- Chill in the refrigerator for at least 4 hours, preferably overnight, until set.
- Before serving, drizzle with strawberry sauce, pineapple topping, and chocolate sauce.
- Top with dollops of whipped cream, sprinkle chopped nuts, and place a maraschino cherry on each slice.
Notes
- Use chocolate wafer or gingersnap crumbs for a unique crust twist.
- Mash banana into filling for stronger banana flavor.
- Skip nuts or use coconut flakes for a nut-free version.
- Freeze un-topped slices for up to 2 months and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
