What happens when you combine sweet, ripe bananas, juicy strawberries, and silky cream cheese? You get a cheesecake that’s pure heaven in every bite. This Banana and Strawberry Cream Cheesecake is the perfect balance of rich, creamy texture and bright, fruity flavors, all nestled on a buttery graham cracker crust.
I first made this cheesecake for a summer family gathering, and let’s just say, it barely made it to the dessert table before people started sneaking slices! The combination of fresh strawberries, mashed bananas, and smooth cream cheese creates a flavor explosion that’s both nostalgic and refreshing. My husband—who isn’t usually a cheesecake fan—asked for seconds (and maybe thirds).
What makes this cheesecake extra special? It’s a no-bake dessert, which means no fussing with water baths or worrying about cracks. Just mix, chill, and enjoy! The natural sweetness from the bananas and the burst of strawberries make it a delightful treat for any occasion.
Whether you’re making it for a birthday, brunch, summer BBQ, or just because, this cheesecake is about to become your new favorite indulgence. Let’s get baking!
Why You’ll Love This Banana & Strawberry Cream Cheesecake
- No-Bake & Easy: No oven required—just mix, chill, and enjoy!
- Perfectly Creamy & Fruity: A luscious, smooth filling with fresh fruit in every bite.
- Crowd-Pleaser: Everyone will be asking for the recipe!
- Great for Any Occasion: Perfect for summer, birthdays, or holiday gatherings.
- Make-Ahead Friendly: Prep it the day before and let it chill overnight!
What You Need for Banana & Strawberry Cream Cheesecake
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 large ripe banana, mashed
- 1 cup fresh strawberries, diced
For the Topping:
- ½ cup fresh strawberries, sliced
- ½ banana, sliced
- Whipped cream, for garnish
- Drizzle of strawberry sauce or melted white chocolate (optional)
How to Make Banana & Strawberry Cream Cheesecake
Step 1: Prepare the Crust
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place in the refrigerator while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Gently fold in the mashed banana and diced strawberries until well combined.
Step 3: Assemble & Chill
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Cover and refrigerate for at least 6 hours (or overnight) to allow the flavors to meld and the cheesecake to set.
Step 4: Garnish & Serve
- Before serving, top with sliced bananas, strawberries, and whipped cream.
- For an extra fancy touch, drizzle with strawberry sauce or melted white chocolate.
- Slice, serve, and enjoy the creamy, fruity goodness!
Tips for the Best No-Bake Cheesecake
- Use ripe bananas for the best flavor and natural sweetness.
- Whip the cream separately before folding it into the filling for a light, airy texture.
- Chill overnight for the best consistency and flavor.
- Don’t overmix the filling once the fruit is added to avoid a runny texture.
Substitutions and Variations
- Make it gluten-free: Use gluten-free graham crackers for the crust.
- Try a chocolate twist: Swap the graham cracker crust for a chocolate cookie crust.
- Use different fruits: Swap strawberries for raspberries or blueberries for a fun variation.
- Add a crunch: Sprinkle crushed nuts or white chocolate shavings on top.
Make a Healthier Version
- Use light cream cheese instead of full-fat for a lower-calorie option.
- Swap heavy cream for Greek yogurt for added protein and fewer calories.
- Use honey or maple syrup instead of powdered sugar for natural sweetness.
Closing Thoughts
And there you have it—Banana and Strawberry Cream Cheesecake that’s creamy, fruity, and absolutely irresistible! Whether you’re celebrating a special occasion or just treating yourself, this no-bake cheesecake is sure to impress.
Try it out and let me know how it turns out! And if you love easy, no-bake desserts, be sure to check out more of our delicious cheesecake recipes. 🍌🍓
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is best when made the night before and chilled overnight.
2. How do I keep bananas from turning brown?
Toss banana slices in a little lemon juice before placing them on top.
3. Can I use frozen strawberries?
Yes, but thaw and drain them well to remove excess moisture.
4. Can I use Cool Whip instead of whipped cream?
Yes! If using Cool Whip, use about 1 ½ cups.
5. How long does this cheesecake last in the fridge?
It stays fresh for up to 3 days when covered properly.
6. Can I freeze this cheesecake?
Yes! Freeze without the toppings for up to 2 months. Thaw in the fridge overnight before serving.
7. Can I use a different crust?
Absolutely! A chocolate cookie crust or vanilla wafer crust works great.
8. What’s the best way to slice this cheesecake?
Use a sharp knife dipped in warm water for clean slices.
9. Can I add nuts?
Yes! Crushed pecans or almonds add a nice crunch.
10. Can I make mini cheesecakes with this recipe?
Yes! Use a muffin tin and make individual cheesecakes.
11. Can I use dairy-free alternatives?
Yes! Use dairy-free cream cheese and coconut cream instead of heavy cream.
12. What’s a good topping besides fruit?
Try caramel sauce, chocolate drizzle, or toasted coconut flakes for extra flavor!