How To Make Banana Cream Cheesecake
Have a wonderful treat with a no-bake banana cheesecake made with cream cheese and graham crust. It’s sure to impress with its looks and taste!
Serves:
Ingredients
For Crust:
- 1½cupsgraham cracker crumbs,(127.5 g)
- 1tspkosher salt,(5 g)
- ½cupbutter,(113.5 g), melted
For Filling:
- 16ozcream cheese,(450 g), softened
- 1¼cupsheavy cream,(300 mL)
- 5.3ozLight & Fit Original Greek Banana Cream yogurt,(150 g)
- ⅓cupsugar,(67 g)
- ¾tspkosher salt,(3.75 g)
For Topping:
- 2bananas,sliced
- 2tbsproasted peanuts,chopped, optional
Equipments
-
Hand mixer
Instructions
Crust:
-
Grease a 9-inch springform pan.
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Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed.
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Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup.
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Chill for 10 minutes while you make the filling.
Filling:
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Use a hand mixer to beat the cream cheese on High speed.
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Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt in a bowl. Beat on High speed until smooth and thick.
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Add sugar and kosher salt, then beat until soft peaks form and filling is smooth.
To Assemble:
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Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
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Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
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Slice, serve, and enjoy!
Nutrition
- Calories: 556.04kcal
- Fat: 49.09g
- Saturated Fat: 27.90g
- Trans Fat: 0.57g
- Monounsaturated Fat: 13.22g
- Polyunsaturated Fat: 3.43g
- Carbohydrates: 25.51g
- Fiber: 1.17g
- Sugar: 16.50g
- Protein: 6.45g
- Cholesterol: 146.26mg
- Sodium: 409.62mg
- Calcium: 121.26mg
- Potassium: 269.98mg
- Iron: 0.82mg
- Vitamin A: 463.34µg
- Vitamin C: 2.83mg
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