Why You’ll Love Banana-Strawberry Cheesecake Fantasy Recipe

This cheesecake brings together the perfect balance of fruity and creamy. The ripe bananas add natural sweetness and moisture, while the strawberries create a vibrant, fresh contrast. The buttery graham cracker crust provides the ideal crunchy base, and the rich, velvety cream cheese filling ties it all together into one unforgettable dessert. It’s easy to make, but tastes like it came straight from a fancy bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
ripe bananas, mashed
lemon juice
cream cheese, softened
granulated sugar
large eggs
sour cream
vanilla extract
all-purpose flour
chopped strawberries

Directions

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
In a separate bowl, mash the bananas and stir in the lemon juice. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, and flour until fully combined and smooth.
Gently fold in the banana mixture and chopped strawberries until evenly distributed.
Pour the batter into the prepared crust and smooth the top with a spatula.
Bake for 60–70 minutes, or until the center is nearly set.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, before serving.

Servings and timing

Servings: 12–14 slices
Prep Time: 20 minutes
Cooking Time: 60–70 minutes
Total Time (including chilling): 5 hours

Variations

Berry Swap: Try raspberries or blueberries in place of strawberries for a new twist.
Crust Change: Use crushed vanilla wafers or chocolate cookies instead of graham crackers for a unique base flavor.
Mini Cheesecakes: Bake the mixture in cupcake liners for individual servings—perfect for parties.
Banana Boost: Add sliced bananas on top before serving for a decorative and flavorful touch.
Nutty Crust: Mix crushed nuts into the crust for added texture and flavor.

Storage/Reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving. Cheesecake is best served chilled, but if you prefer it slightly warm, a 10-second microwave burst works for individual slices.

FAQs

How do I know when the cheesecake is done baking?

The edges should be set while the center still jiggles slightly. It will firm up as it cools.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture in the batter.

What’s the purpose of lemon juice with the bananas?

Lemon juice prevents the bananas from browning and adds a slight tang that enhances the flavor.

Can I make this cheesecake ahead of time?

Absolutely. In fact, it’s even better the next day after chilling overnight.

What’s the best way to cut clean cheesecake slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I use a store-bought crust?

Yes, although homemade crust offers better flavor and structure for this rich filling.

What if I don’t have a springform pan?

A deep pie dish can work, but it may be harder to remove clean slices. Line with parchment for easier removal.

Why let the cheesecake cool in the oven?

Gradual cooling helps prevent cracks by minimizing sudden temperature changes.

Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers and a 1:1 gluten-free flour substitute.

Is there a way to reduce the sugar?

You can reduce the sugar slightly, but it may affect texture and flavor. Try using 1 to 1¼ cups instead.

Conclusion

This Banana-Strawberry Cheesecake Fantasy is a show-stopping dessert that blends fruity freshness with creamy decadence. Whether you’re making it for a party, a family celebration, or just to satisfy your sweet tooth, it’s guaranteed to impress and delight. Give it a try—you might just find your new favorite cheesecake.

Banana-Strawberry Cheesecake Fantasy

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Experience a taste of heaven with our Banana-Strawberry Cheesecake Fantasy! This luscious dessert combines creamy banana-infused cheesecake with bursts of fresh strawberries on a buttery graham cracker crust.

Author: Emily
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 5 hours
Yield: 12-14 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press onto the bottom of the prepared pan.
In another bowl, combine mashed bananas and lemon juice. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, and flour until smooth and well combined.
Fold in mashed banana mixture and chopped strawberries gently until evenly distributed.
Pour the batter into the prepared crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove from the oven and let it cool completely on a wire rack.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Use ripe bananas for the best flavor and texture.
Let cream cheese come to room temperature for smoother mixing.
Chill the cheesecake overnight for the best results.
Top with fresh strawberry slices before serving for extra flair.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 28g
Sodium: 320mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg