If you’re a dessert lover, then this No-Bake Chocolate Peanut Butter Banana Cheesecake is going to be your new favorite indulgence. Imagine a creamy, luscious cheesecake that combines the rich flavors of chocolate and peanut butter, perfectly complemented by the sweetness of bananas. It’s a treat that feels indulgent yet is surprisingly easy to whip up, making it perfect for any occasion.
This recipe is ideal for those hot summer days when you want something sweet but don’t want to turn on the oven. With simple ingredients and no baking required, you’ll have a show-stopping dessert ready in no time. The balance of flavors will have everyone reaching for seconds, and it’s a great way to use up ripe bananas.
Whether you’re hosting a gathering or just treating yourself, this No-Bake Chocolate Peanut Butter Banana Cheesecake is sure to impress. Each bite is a harmonious blend of creamy, sweet, and nutty flavors with a delightful crunch from the crust.
An Irresistible No-Bake Dessert
This No-Bake Chocolate Peanut Butter Banana Cheesecake features a silky smooth filling made with cream cheese, peanut butter, and ripe bananas, set atop a crunchy graham cracker crust. It’s rich, creamy, and has a wonderful balance of flavors, making it a delightful dessert that will satisfy any sweet tooth.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup heavy whipping cream
- ¼ cup cocoa powder (for garnishing, optional)
- Sliced bananas and chocolate shavings for topping (optional)
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese with the peanut butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Stir in the mashed bananas until fully incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined, being careful not to deflate the whipped cream.
- Assemble the Cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to set.
- Serve: Once the cheesecake is set, carefully remove it from the springform pan. Garnish with sliced bananas, chocolate shavings, and a dusting of cocoa powder if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 30g
