Easy homemade banana cheesecake

If you're looking for a creamy, smooth dessert with lots of fruit flavor, this banana cheesecake is a delicious option to prepare at home.

Ingredients · Servings 2

70 gr de galletas tipo María o de vainilla
25 gr de mantequilla derretida
1 pizca de canela
1 banana grande y madura (aprox. 120 g sin cáscara)
200 gr de queso crema
1 huevo
35 gr de azúcar
40 gr de yogur natural o griego
1 cdita de esencia de vainilla
1 cdita de jugo de limón
1 cdita de maicena
1 pizca de canela
1 pizca de sal

Method · 4 h 3 min

Precalienta el horno a 160 °C. Forra con papel vegetal un molde pequeño de aproximadamente 12 cm de diámetro.
Tritura las galletas hasta obtener una textura de migas finas. Mézclalas con la mantequilla derretida y la canela.
Coloca la mezcla en el fondo del molde y presiónala bien con una cuchara o con la base de un vaso. Hornea durante 8 minutos y deja enfriar ligeramente.
Tritura la banana madura hasta convertirla en un puré. Añade el jugo de limón para evitar que se oscurezca demasiado.
En otro recipiente, mezcla el queso crema con el azúcar hasta obtener una preparación suave. Incorpora el yogur, la vainilla, la maicena, la canela y la sal.
Agrega el huevo y mezcla suavemente hasta integrarlo. Finalmente, incorpora el puré de banana sin batir demasiado.
Vierte el relleno sobre la base de galletas y hornea durante 35-40 minutos. El centro debe quedar ligeramente tembloroso al mover el molde.
Apaga el horno, abre ligeramente la puerta y deja reposar el cheesecake durante 15 minutos. Después, déjalo enfriar por completo.
Refrigera durante al menos 3 horas para que tome consistencia.
Antes de servir, decora con rodajas de banana, un hilo de miel y un poco de canela.

Its crispy base combines with a silky filling of cream cheese and ripe banana, creating a special dessert, with a touch of cinnamon and a few drops of lemon to enhance the flavor of the banana.

Homemade banana cheesecake with a cookie crust

2 people
600 Kcal

For the base:

70g of Maria-type or vanilla biscuits
25g of melted butter
1 pinch of cinnamon

For the filling

1 large, ripe banana (approx. 120g without peel)
200g of cream cheese
1 egg
35 grams of sugar
40g of natural or Greek yogurt
1 tsp vanilla extract
1 tsp lemon juice
1 cup of cornstarch
1 pinch of cinnamon
1 pinch of salt
Preheat the oven to 160°C. Line a small mold, approximately 12 cm in diameter, with parchment paper.
Crush the cookies until you get a fine crumb texture. Mix them with the melted butter and cinnamon.
Place the mixture in the bottom of the mold and press it down firmly with a spoon or the base of a glass. Bake for 8 minutes and let cool slightly.
Mash the ripe banana until it becomes a puree. Add the lemon juice to prevent it from darkening too much.
In another bowl, mix the cream cheese with the sugar until smooth. Stir in the yogurt, vanilla, cornstarch, cinnamon, and salt.
Add the egg and mix gently until combined. Finally, fold in the mashed banana without overmixing.
Pour the filling over the cookie base and bake for 35-40 minutes. The center should jiggle slightly when you move the pan.
Turn off the oven, open the door slightly, and let the cheesecake rest for 15 minutes. Then, let it cool completely.
Refrigerate for at least 3 hours to allow it to firm up.
Before serving, garnish with banana slices, a drizzle of honey, and a sprinkle of cinnamon.

Tips for making a delicious banana cheesecake

Use ripe bananas: they provide more sweetness and a much more intense fruit flavor.
Use cream cheese at room temperature to achieve a smooth, lump-free filling.
Do not overmix after adding the egg, as incorporating too much air can cause the cheesecake to crack.
Do not exceed 160°C. A moderate temperature helps to achieve a creamy texture.
Don't expect the center to be completely firm when it comes out of the oven. It should jiggle slightly.
Don't cut the cheesecake while it's still hot. It needs to cool and be refrigerated to reach its final texture.
The teaspoon of cornstarch helps stabilize the filling and makes it easier for the cheesecake to keep its shape.
Lemon juice not only provides balance: it also prevents the banana from oxidizing quickly.
If you want a crispier base, bake the cookies for a few minutes before adding the filling.
For clean cuts, use a sharp knife and run it under hot water before each cut.

What type of banana is best for making cheesecake?

The best option is a ripe banana with a yellow peel and some dark spots. It has more sweetness, a stronger aroma, and an ideal texture for incorporating into the filling.

Can banana cheesecake be made without an oven?

Yes. You can make a chilled version using unflavored gelatin to stabilize the filling and refrigerating it for several hours. The texture will be closer to a no-bake cheesecake than a baked one.

How long does banana cheesecake last in the refrigerator?

Properly refrigerated and stored in an airtight container, it can be kept for approximately 3 days. It is recommended to keep it refrigerated at all times.