Highlight
Strawberry Banana Delight Cheesecake is my go-to when I want something fun and eye-catching that still feels easygoing. The fluffy, fruity layers sit on a crunchy graham bottom. Every forkful comes with creamy banana and bursts of ripe strawberry tucked into the velvety mix. It's made loads of birthdays and spring hangouts sparkle for my crew.
The very first time I whipped this up was for my best friend's baby shower—it turned into a request fest with everyone wanting to jot it down. These days, I find myself baking it every spring for all kinds of parties.
Dreamy Ingredients
- Banana slices: Sweet and soft—add these just before serving so they stay pretty
- Fresh strawberry slices: Bring that lively color and zing—garnish last minute for best vibes
- Whipped cream: All about topping—make your own for peak creamy freshness
- Diced strawberries: Juicy and slightly tart—go for super red and firm berries
- Mashed bananas: Gentle sweetness and a soft bite—ripe (spotty!) bananas work best
- Vanilla extract: Adds that deep flavor—pure vanilla gives you the real deal smell
- Eggs: Set up the filling so it holds together—crack 'em and peek for shells or cracks
- Sour cream: Brings tang and makes the cheesecake tender—look for one with real cultures
- Cream cheese: Can’t go without it—full fat, soft and ready at room temp
- Unsalted butter: Melts into the crust—pick mild-flavored butter for smooth taste
- Granulated sugar: Sweet energy for crust and filling—extra-fine cane sugar gives a nice mix
- Graham cracker crumbs: The classic sturdy base—fresh crumbs make all the difference
Simple Steps to Make It
- Chill and Finish
- Let it cool off on the counter, then pop in the fridge (leave it uncovered) for at least four hours or even overnight. This makes it dense and easy to slice up. Load on whipped cream plus banana and strawberry slices just before serving for that fresh finish.
- Bake and Cool
- Set your cheesecake on the center oven rack. Bake somewhere between fifty and sixty minutes. The outside will look steady, but the center should still give a little shake. Once it’s there, turn the oven off and leave the door open a crack. Let it rest for about an hour inside so it doesn’t split.
- Add Fruit and Pour
- Gently work the mashed bananas and diced strawberries into the creamy mix. Be easy so you don’t squish the fruit. Scoop the mix over the cold crust and spread it out. Tap the pan on your counter a couple times to let bubbles escape.
- Mix the Cheesecake Filling
- Beat the cream cheese and sugar together on medium until super smooth with no lumps—takes three or four minutes. Next up, sour cream and vanilla. Then add the eggs, one at a time, with a beat and scrape in between for shine and smoothness. Don’t rush this part, it’s worth the wait.
- Prepare the Crust
- Combine the graham crumbs and sugar. Blend in that melted butter until it’s like wet sand. Push the mix into a nine inch springform pan (use fingers or a flat cup) so it’s firm and even. Bake at three-twenty-five for ten minutes until you smell toasty. Let it cool while you prep the filling.
Highlight
The bananas keep things mild and sweet, so strawberries get to really shine. I can’t forget my youngest giggling through the first bite, saying it tasted like her go-to strawberry milkshake. It’s a must-have for her birthday ever since.
How to Keep It Fresh
After the cake’s chilled and dressed up, cover gently with plastic wrap and sit it in the coldest fridge spot. You’ll get about three days of tasty slices. Need longer? Cut into pieces and freeze them in sealed containers with a parchment between each piece so they don’t stick. Let thaw in the fridge overnight before grabbing a fork.
Swap Options
No sour cream? Plain Greek yogurt works for a similar bite. Out of graham crackers? Vanilla wafers or biscuits do the trick for the bottom. If strawberries aren’t around, swap in fresh raspberries. Watching sugar? You can cut two tablespoons from both the crust and the filling and it’ll still set perfectly.
Fun Ways to Serve
Serve it cold right out of the fridge with lots of extra fruit on top. If you want to jazz it up, drizzle melted white chocolate over the fruit. For parties, pre-slice and hand out in cupcake liners so no one needs a fork.
Recipe FAQs
- → Can I use frozen strawberries or bananas?
For sure. Thaw and drain them well first so the mix doesn't get soggy.
- → How do I prevent cracks in the cheesecake?
If you let it cool in the oven, door a bit open, and don't beat the filling too much, you should be fine.
- → Is it necessary to refrigerate before serving?
You bet. Let it chill at least four hours, or overnight works too, so everything sets up tasty and firm.
- → Can I make this dessert ahead of time?
Definitely. Make it and throw it in the fridge up to two days early. Just hold off on topping with fruit until you’re ready to serve.
- → Is this suitable for vegetarians?
Yep! No animal thickeners or gelatin in here, so it's all good for vegetarians.
- → Can I substitute the graham cracker crust?
Sure thing. Use vanilla wafers or even digestive biscuits if you want to switch up the flavor.