This Banana Caramel Cheesecake is the perfect combination of velvety smoothness, the natural sweetness of ripe bananas, and the indulgence of a rich caramel sauce. With a crunchy biscuit base as the foundation, this dessert is layered with a luscious blend of mascarpone and ricotta, balanced by the tropical flavor of bananas. To top it all off, a generous drizzle of homemade caramel sauce adds a touch of luxury with its sweet and slightly salty notes. This cheesecake is a delicious, no-bake dessert that’s perfect for any occasion, and it becomes even more irresistible after a few hours chilling in the fridge. It’s the ultimate treat for banana lovers and caramel enthusiasts alike!
Why You’ll Love This: This cheesecake will quickly become your go-to dessert for several reasons. First, the combination of creamy mascarpone and ricotta gives the filling an airy, fluffy texture that melts in your mouth, while the ripe bananas add a natural sweetness that perfectly complements the rich caramel sauce. The buttery, crunchy biscuit base provides a satisfying contrast to the silky-smooth filling. And let’s not forget the caramel sauce! With its sweet, slightly salty flavor, the sauce elevates this dessert to a whole new level of indulgence. Best of all, this no-bake recipe is incredibly easy to prepare, making it an ideal dessert for when you want something special without spending hours in the kitchen.
Perfect Occasion: This Banana Caramel Cheesecake is perfect for any celebration where you want to impress your guests with a stunning and delicious dessert. Whether you’re hosting a family gathering, a dinner party, or simply treating yourself to something sweet, this cheesecake is a showstopper. Its layers of flavors and textures make it a wonderful addition to any holiday dessert table, while its light, refreshing taste ensures that it’s just as suited for a summer party or brunch. The fact that it’s a no-bake recipe means you can easily prepare it in advance and store it in the fridge, making it a stress-free option for entertaining.
Decoration Tips: To make this Banana Caramel Cheesecake even more visually stunning, you can garnish it with thin slices of banana arranged in a fan pattern on top of the cheesecake. Drizzle extra caramel sauce over the bananas for a glossy finish. For added texture and elegance, sprinkle a handful of chopped nuts, like toasted pecans or walnuts, over the top. A few caramelized banana slices or a sprinkle of sea salt can also provide a sophisticated touch. If you’re serving this for a special occasion, consider adding a dollop of whipped cream on each slice to make it extra indulgent. Serve the cheesecake on a pretty cake stand or platter to highlight its beauty.
Ingredients:
For the base:
- 250g digestive biscuits or any plain cookies
- 125g melted butter
For the cream:
- 500g mascarpone cheese
- 200g creamy ricotta
- 2 ripe bananas
- 2 tablespoons powdered sugar (with vanilla)
- 10g gelatin sheets, dissolved in 40ml warm milk
For the caramel sauce:
- 200g sugar
- 70g butter
- 200ml heavy cream
- A pinch of salt
Instructions:
- Prepare the base: Start by crushing the digestive biscuits into fine crumbs using a food processor or placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture into the bottom of a springform pan to form an even base. Refrigerate the base while you prepare the filling.
- Make the cream filling: In a large bowl, mix the mascarpone cheese and creamy ricotta until smooth and well combined. Mash the bananas until smooth and add them to the cheese mixture along with the powdered sugar. Mix until everything is evenly blended.
- Prepare the gelatin: Soak the gelatin sheets in cold water until soft. Then, dissolve them in 40ml of warm milk and stir until fully melted. Add the dissolved gelatin to the cheese and banana mixture, stirring gently until fully incorporated.
- Assemble the cheesecake: Pour the creamy banana mixture over the biscuit base and smooth the top with a spatula. Cover the cheesecake and place it in the refrigerator to set for at least 3 hours, allowing the flavors to meld and the texture to firm up.
- Make the caramel sauce: In a saucepan over medium heat, melt the sugar until it turns into a golden caramel, being careful not to burn it. Once the sugar has melted, carefully add the butter and stir until it melts into the caramel. Gradually add the heavy cream, stirring constantly until the sauce is smooth and creamy. Add a pinch of salt to balance the sweetness.
- Final touches: Once the cheesecake has set, drizzle the caramel sauce generously over the top. You can also save some caramel for serving on the side. Garnish with extra banana slices or chopped nuts for added texture and flavor.
- Chill and serve: Before serving, let the cheesecake rest in the fridge for at least another hour to allow the caramel to set. Slice and serve chilled, enjoying every bite of this creamy, banana-infused, caramel-topped delight.
Enjoy!