Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is tailor-made for advance preparation. Making it a day ahead is ideal because it needs several hours to set—perfect for smoothing out your party prep or busy weekday schedules.

I don’t have a springform pan—what can I use instead?

Not a problem. You can use a deep-dish pie plate or a square baking dish lined with parchment. Slices might not come out as neatly as from a springform, but the flavor is just as wonderful.

How can I keep the bananas from browning?

Slice the bananas just before serving for the freshest look. For longer sitting time, gently toss banana slices in a little lemon juice, but be careful not to overpower their flavor.

Is there a way to make this recipe lighter?

Yes! Substitute Neufchâtel cheese (lower fat cream cheese), use light whipped topping instead of heavy cream, and reduce the amount of Nutella as desired. The texture will change slightly, but you’ll still have a satisfyingly rich dessert.

No Bake Nutella Cheesecake with Banana Recipe

Description

This No Bake Nutella Cheesecake with Banana is a deliciously creamy, crowd-pleasing dessert that requires no oven. Featuring a buttery graham cracker crust, a rich and fluffy cream cheese filling, a luscious swirl of Nutella, and fresh banana slices, this easy recipe is perfect for special occasions or anytime you crave a decadent treat with minimal effort.

Ingredients

Units Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream

Topping

1/4 cup Nutella
1–2 bananas, sliced

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 7-9 inch springform pan, using a measuring cup to pack it down evenly. Place the pan in the freezer while you make the filling.
Mix the Cream Cheese Base: In a large bowl, use a hand-held mixer to beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy, with no lumps remaining.
Whip the Cream: In another bowl or the bowl of a stand mixer, whip the heavy whipping cream until thick and soft peaks form. This is crucial for a light, airy cheesecake texture.
Combine & Flavor: Gently fold the whipped cream and vanilla extract into the cream cheese mixture. Stir until fully combined and smooth, ensuring you don’t deflate the whipped cream.
Assemble the Cheesecake: Pour the prepared filling over the chilled crust in the springform pan. Smooth out the top with a spatula for an even layer.
Add Nutella Swirl: Scoop the Nutella onto the top of the cheesecake. Using a knife or spoon, gently swirl the Nutella into the surface to create a marbled effect.
Chill the Cheesecake: Cover the cheesecake and refrigerate for at least 12 hours, or overnight, to allow it to set completely.
Unmold and Serve: For easier slicing and removal, freeze the cheesecake for 15-20 minutes before serving. Top with fresh banana slices and enjoy!

Notes

For best results, allow the cheesecake to chill overnight so it sets firmly.
Use ripe but firm bananas to prevent browning and mushy texture.
Add banana slices right before serving to keep them fresh.
Use a warm, sharp knife to slice the cheesecake cleanly.
You can substitute the graham cracker crust with an Oreo crust for extra chocolate flavor.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 520
Sugar: 29g
Sodium: 310mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg