Get the Recipe:
Brown Sugar Banana No-Bake Cheesecake
A vanilla wafer crust, bananas, and a no-bake brown sugar cheesecake filling make this Brown Sugar Banana Cheesecake a favorite!
Ingredients
For the crust:
- 7 ounces (198 g) finely ground vanilla wafer crumbs, (about 1 & 3/4 cups)
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 1 to 2 medium bananas, thinly sliced*
- 16 ounces (454 g) cream cheese, at room temperature
- 1 cup (200 g) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup (240 ml) heavy cream
- toasted nuts, for garnish
Recommended Products
Instructions
To make the crust:
- Preheat oven to 350°F (175°C).** Lightly grease a 9-inch round tart or pie pan.
- Combine the cookie crumbs and butter until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the prepared pan.
- Bake for 12 minutes. Set aside to cool completely.
To make the filling:
- Arrange the sliced bananas in the bottom of the cooled crust.
- Using an electric mixer on medium speed, beat the cream cheese, brown sugar, vanilla, and cinnamon until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
- Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
- Spread the filling evenly on top of the bananas in the crust. Top with toasted nuts. Refrigerate at least 4 hours before serving.
Notes
- *I make a single layer of bananas in the bottom of the crust, but feel free to add more if you like.
- **I recommend the short oven time for the crust to help it hold together a bit better. But if you prefer not to bake the crust, you may chill it for about 30 minutes after pressing it into the pan.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
