This is my creamy, dreamy Strawberry Banana Cheesecake—the one that tastes like a summer sundae went to college and got classy. It’s a buttery graham crust, lush vanilla cheesecake, and a glossy strawberry situation on top with sweet banana coins right at the end. It’s familiar (hi, banana split energy) but still a little extra. If you like desserts that look impressive but don’t make you swear at your oven, this is that.

My husband calls this “date night cake,” which is honestly hilarious because the first time I made it, I pulled it out too early, panicked, shoved it back in, and it still came out amazing. The kiddo asked for seconds and then tried to trade me clean-up duty for a third slice. This one has become our celebration cheesecake—birthdays, Tuesday nights, and once, because we had ripe bananas and I was avoiding laundry.

Why You’ll Love This Delish Strawberry Banana Cheesecake Recipes

– It tastes like a banana split in a fancy dress—creamy, fruity, a little nostalgic.
– Make-ahead friendly. You chill it overnight, and boom, dessert’s done when you need it.
– No water bath drama if you don’t want it. I go low-and-slow and it stays silky.
– The topping is flexible: fresh berries in summer, frozen when your grocery store lets you down.
– It slices like a dream, and yes, it’s breakfast-approved. I don’t make the rules.

How to Make It

Okay, here’s the vibe. You’re doing a classic graham crust: 2 cups graham cracker crumbs, 6 tablespoons melted butter, 1/4 cup sugar, pinch of salt. Stir it till it feels like damp sand and press it into a 9-inch springform pan. Bake at 350°F for 8–10 minutes just to set it and make the kitchen smell like a cookie candle. Cool it while you mix the filling.

Filling is simple: beat 24 oz room-temp cream cheese with 3/4 cup sugar till smooth (no lumps, we are not making cottage cheese here). Mix in 1/2 cup sour cream or Greek yogurt, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla. Add 3 eggs, one at a time, on low speed—no whipping a storm of air, or it’ll puff and sulk later.

Drop the oven to 325°F. Pour the batter over the crust. If you’re a no-crack worrier, slide a pan of hot water on the lower rack for steam. Bake 50–60 minutes until the edges are set and the center has a soft jiggle like set Jell-O. Turn off the oven, crack the door, and let it hang out for 45–60 minutes. Then cool on the counter and chill at least 6 hours (overnight is bliss).

Topping: slice 2 cups strawberries and toss with 2–3 tablespoons sugar and a squeeze of lemon. Let them get glossy and juicy. If you want thicker, simmer half the berries with a teaspoon of cornstarch stirred into a spoon of water for 2–3 minutes, then fold in the rest. Bananas go on at serving time: slice 1–2 ripe but firm bananas and toss with a little lemon or pineapple juice so they don’t throw a tantrum and brown.

When the cheesecake is fully chilled, pile the strawberries on top, tuck in the banana slices, and if you’re feeling extra, drizzle a little warmed strawberry juice over everything. Slice with a hot, dry knife and try not to eat it over the sink (no judgment if you do).

Ingredient Notes

– Cream Cheese: Room temp or it won’t blend smooth—ask me about my lumpy phase. Full-fat keeps it luxurious.
– Sour Cream/Greek Yogurt: Adds tang and silk. Greek yogurt makes it a touch lighter; both work.
– Sugar: Granulated for the filling; you can sneak in a little honey or maple in the topping if you’re feeling cozy.
– Eggs: Add them last on low speed. Overmixing = big air pockets = crack city.
– Graham Crackers: Classic. Swap with vanilla wafers, digestive biscuits, or gingersnaps if you’re spicy.
– Butter: The glue for your crust. If it looks crumbly, add another tablespoon—don’t overthink it.
– Cornstarch: Insurance policy against weeping. A tablespoon in the filling keeps things neat.
– Lemon Juice: Tiny burst of acid that makes the fruit pop and the filling taste brighter.
– Strawberries: Fresh are best; frozen are fine if you simmer them into a compote first.
– Bananas: Ripe but firm. Toss with lemon or pineapple juice so they stay cute.

Recipe Steps

1. Heat oven to 350°F; mix 2 cups graham crumbs, 1/4 cup sugar, pinch salt, and 6 tbsp melted butter until sandy.
2. Press crust into a 9-inch springform; bake 8–10 minutes; cool and lower oven to 325°F.
3. Beat 24 oz cream cheese with 3/4 cup sugar until smooth; mix in 1/2 cup sour cream, 1 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla.
4. Add 3 eggs one at a time on low; pour into crust; bake 50–60 minutes until edges set and center jiggles.
5. Turn oven off; crack door and rest cheesecake 45–60 minutes; cool to room temp; chill 6 hours or overnight.
6. Macerate 2 cups sliced strawberries with 2–3 tbsp sugar and lemon; add banana slices at serving; top cheesecake and slice.

What to Serve It With

– Hot coffee, iced coffee, or a little espresso martini if we’re being fancy.
– A salty nibble like pretzels or toasted nuts—sweet + salty is magic.
– Extra chocolate drizzle or melted Nutella for banana-split energy.
– Whipped cream clouds, always.

Tips & Mistakes

– Don’t rush the chill. Warm cheesecake slices messy and tastes meh. Cold = clean cuts and peak flavor.
– If cracks happen, hide them with berries. We’re here for dessert, not perfection.
– Use low speed for eggs. Air is the enemy.
– No water bath? Add a pan of hot water on the lower rack—steam helps, no sloshing.
– Line the ring with a strip of parchment if you want ultra-clean edges.
– Bananas last. Put them on right before serving so they stay sunny.

Storage Tips

Wrap the pan in foil or transfer slices to airtight containers and keep in the fridge 4–5 days. The bananas might brown, so add fresh ones as you go. It freezes great without the topping—wrap slices tight and freeze up to 2 months, then thaw in the fridge. Cold cheesecake for breakfast? Absolutely. It’s basically dairy and fruit. Science-ish.

Variations and Substitutions

– Gluten-free: Use GF graham crackers or a nut-and-oat crust with a splash more butter.
– Crust swaps: Gingersnaps, Oreos, or vanilla wafers each give a different personality.
– Sweeteners: Honey ↔ sugar or maple syrup in the topping (keep granulated in the filling for structure).
– Dairy tweaks: Greek yogurt ↔ sour cream; both work. Don’t go fat-free—sad texture.
– Fruit: Frozen strawberries? Simmer into a quick jammy compote. Raspberries and blueberries play nice too.
– Flavor boost: Add 1/2 teaspoon banana extract to the filling if your bananas are shy.
– Chocolate swirl: Melt 3 oz chocolate and ripple it through the batter before baking. Not traditional, but very yes.

Frequently Asked Questions

Do I really need a water bath for this cheesecake?

Nope. I bake at 325°F and put a pan of hot water on the lower rack for steam. Fewer gymnastics, same silky texture. If you love a true water bath, go for it—both methods work.

Can I use frozen strawberries?

Yes—just cook them into a quick compote so they’re not watery. Simmer with a little sugar and a teaspoon of cornstarch, cool, then spoon on top. Still gorgeous, just different vibes from fresh slices.

How do I keep the bananas from browning?

Slice them last-minute and toss with a bit of lemon or pineapple juice. Also, tuck them under some strawberries so they’re not exposed to air. Works like a charm for a few hours of party time.

Can I make this ahead?

Please do. Bake the cheesecake a day ahead and chill overnight. Add strawberries and bananas right before serving so everything looks fresh and glossy. Zero stress dessert moment, unlocked.

Mine cracked—did I ruin it?

Not at all. Cover with the strawberry topping and nobody will know. Next time, mix on low, don’t overbake, and let it cool slowly in the oven with the door cracked. But honestly… it still tastes amazing cracked or not.

Delish Strawberry Banana Cheesecake Recipes