Banana-Strawberry Cheesecake Fantasy
Creamy, fruity, and utterly dreamy — Banana-Strawberry Cheesecake Fantasy is the kind of dessert that makes weeknights feel like a celebration.
Servings: 8 servings
Equipment
- 9-inch springform pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs Finely crushed
- 0.25 cup Unsalted butter Melted and slightly cooled
Filling
- 16 oz Cream cheese Softened to room temperature
- 1 cup Powdered sugar Sifted if lumpy
- 1 teaspoon Vanilla extract Pure
- 1 cup Whipped cream Whipped to soft peaks (store-bought or homemade)
Fruit Topping
- 2 pieces Ripe bananas Peeled and sliced about 1/4 inch thick
- 1 cup Strawberries Sliced, hulled and evenly sliced
Instructions
- Preheat oven to 350°F (175°C). If you prefer a slightly firmer crust, you can bake the pressed crust for 8 minutes and let it cool completely before assembling. Otherwise a chilled crust works fine without baking.
- In a bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and smooth the top with the back of a spoon or the bottom of a measuring cup.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract and mix until combined and velvety.
- Gently fold in the whipped cream using a spatula until the mixture is light and uniform. Do not overmix — fold until streaks disappear.
- Arrange a layer of sliced bananas evenly over the crust, then add a layer of sliced strawberries. Pour the cream cheese mixture over the fruit and spread gently to cover. Smooth the top with an offset spatula.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set. This chilling time is essential for clean slices and the best texture.
- To serve, run a warm knife around the springform edge, release the rim, slice, and enjoy your Banana-Strawberry Cheesecake Fantasy!
Notes
Store tightly covered with plastic wrap or in an airtight container for up to 3–4 days. Fresh fruit on top may soften over time, so consider adding delicate garnishes just before serving.