The No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe is an absolute showstopper for anyone who loves rich, creamy desserts with a delightful twist. This cheesecake perfectly balances the luscious salted caramel flavor with the fresh, caramelized bananas on top, creating a harmonious marriage of textures and tastes. Best of all, it requires no oven time for the filling, making it a wonderfully simple yet indulgent dessert to prepare for family gatherings or special occasions. If you’re ready for a treat that feels both fancy and totally manageable, this recipe is your new best friend.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in creating the incredible texture and flavor that make this cheesecake unforgettable. From the crunchy almond crust to the silky caramel cream and tender bananas, every component is essential.
- Salted Caramel Blue Diamond Almonds (2 cups): These give a nutty, salty crunch to the crust that perfectly complements the creamy filling.
- Sugar (1 tablespoon): Adds a touch of sweetness to balance the salts and nuts.
- Butter, melted (4 tablespoons + 2 tablespoons): Provides richness and helps bind the crust and caramelized bananas.
- Dash of salt: Enhances all the flavors and balances sweetness throughout the dish.
- Cream cheese, room temperature (16 ounces): The star creaminess for the cheesecake, perfectly smooth and tangy.
- Salted caramel sauce (1 10-oz jar plus extra for drizzling): Using a good quality sauce is key for that deep caramel flavor inside and on top.
- Heavy cream, cold (3/4 cup): Whipped to soft peaks, it lightens the rich filling beautifully.
- Powdered sugar (1 tablespoon): Sweetens the whipped cream without any grittiness.
- Vanilla extract (1/2 teaspoon): Adds a subtle warmth and depth to the overall flavor.
- Brown sugar (2 tablespoons): Caramelizes the bananas with a buttery, molasses-like sweetness.
- Bananas (2 ripe, cut into 1-2 inch pieces): Fresh fruit that brings a tropical, soft contrast.
How to Make No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350 degrees Fahrenheit to get that crust nice and toasty. The crust, made from the salted caramel almonds, sugar, and melted butter, is pulsed just enough to combine but not overprocessed, or else you end up with almond butter instead of a crust base. Pressing this mixture firmly into a springform pan and baking it for 10 minutes creates the perfect crisp foundation that holds all that creamy goodness above.
Step 2: Chill the Crust
Once the crust is out of the oven, pressing it down again immediately is crucial because it can puff up while baking. This step ensures a firm, even base. Popping it in the freezer allows it to cool quickly, giving you a sturdy surface for the cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large bowl, soften the cream cheese by beating it until smooth before incorporating the salted caramel sauce. This mixture becomes the soul of the dessert, smooth with that perfect salty-sweet punch. Whip the cold heavy cream with powdered sugar and vanilla until it forms soft peaks, then gently fold a portion into the cream cheese mix to lighten it, followed by the rest for a fluffy, heavenly texture that won’t weigh down the crust.
Step 4: Assemble and Chill
Scrape the luscious cheesecake filling into the cooled crust and smooth it out evenly. Refrigerate for at least 2 to 3 hours to let it set properly while you move on to the bananas. This resting time is where flavors meld into a creamy dreamscape.
Step 5: Caramelize the Bananas
In a warm saucepan, melt butter and brown sugar together carefully, stirring constantly to prevent burning. Adding banana pieces to the mix briefly caramelizes their edges, creating a tender, sweet topping that complements the cheesecake perfectly without turning mushy or overly soft. Cooling the bananas, even in the freezer for a short time, keeps them fresh and ready to top the chilled dessert.
Step 6: Final Assembly
Once everything is chilled, arrange the caramelized bananas beautifully on top of the cheesecake. Finish by drizzling extra salted caramel sauce over the surface to add that glossy, irresistible touch. This final step elevates the dessert’s presentation and flavor, ready to wow your guests or just satisfy your sweet craving at home.
How to Serve No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe
Garnishes
Enhance this cheesecake with a sprinkle of flaky sea salt for a bit of crunch and more salted caramel drizzle for extra indulgence. Adding a few whole almonds on top adds a lovely textural contrast and ties back to the crust perfectly. Fresh mint leaves can also brighten the plate visually and add a subtle freshness to the palate.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of rich coffee or black tea, which cuts through the sweetness and balances the richness. For a more decadent experience, serve alongside vanilla ice cream or a dollop of lightly whipped cream. Fresh berries on the side add a tart burst of flavor and a splash of color.
Creative Ways to Present
Try making individual servings by scooping cheesecake into pretty glasses or jars, layering with caramelized banana slices for an elegant, fuss-free presentation. Alternatively, arrange the bananas in a fan shape or a spiral pattern on top before drizzling caramel for a visually stunning effect. Using a torch to lightly caramelize the top of the bananas tableside adds a fun and impressive touch.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator. It stays fresh and delicious for up to 3 days, allowing you to enjoy it well beyond the initial serving.
Freezing
If you want to freeze portions, wrap slices individually in plastic wrap and then place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving to maintain the texture and flavor without sogginess.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. However, if you prefer the bananas slightly warmed, briefly warm them separately in a pan or microwave for a few seconds before adding them back on top of the chilled cheesecake.
FAQs
Can I use other nuts instead of Salted Caramel Blue Diamond Almonds?
Absolutely! While the specific almonds provide that distinctive salty-sweet flavor and texture, you can substitute with pecans, walnuts, or even regular almonds. Just be sure to lightly toast them for maximum flavor and adjust salt levels accordingly.
Is it necessary to bake the crust if this is a no-bake cheesecake?
Baking the crust briefly firms it up so it holds together well and doesn’t become soggy under the filling. It creates a pleasant crunch that balances the creamy texture of the cheesecake perfectly.
Can I make the caramelized bananas ahead of time?
Yes, you can caramelize the bananas a few hours ahead and store them in the refrigerator. Just be aware they are best served within a day for optimal texture and flavor.
What is the best way to soften cream cheese for this recipe?
Take the cream cheese out of the fridge about 30 minutes before starting, allowing it to come to room temperature naturally. This makes it easier to beat and ensures a smooth, lump-free filling.
Can I make this recipe vegan or dairy-free?
While the classic recipe calls for dairy ingredients, you can try substituting cream cheese and heavy cream with vegan alternatives such as cashew cream or coconut-based products. Keep in mind the texture and taste might vary, but it can still be delicious.
Final Thoughts
There is something truly magical about the No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe that makes it an instant favorite. The balance of salty caramel, creamy cheesecake, and fresh caramelized bananas creates a dessert experience that feels deeply satisfying yet surprisingly easy to pull off. I encourage you to give this recipe a go for your next celebration or whenever you crave something sweet and comforting that’s also impressive. Once you try it, I’m sure it will become one of your go-to recipes to share with friends and family.
Print
No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This No Bake Salted Caramel Cheesecake with Caramelized Bananas is a luscious, creamy dessert combining a crunchy almond crust with rich salted caramel-infused cheesecake filling, topped with sweet and buttery caramelized bananas. It’s a perfect indulgence for any occasion that requires no complicated baking of the filling and offers a delightful balance of textures and flavors.
Ingredients
Crust
- 2 cups Salted Caramel Blue Diamond Almonds
- 1 tablespoon sugar
- 4 tablespoons butter, melted
- Dash of salt
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 (10 oz) jar salted caramel sauce
- 3/4 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Caramelized Bananas
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 bananas, ripe and cut into 1 or 2 inch pieces
- Salted caramel sauce, for drizzling
Instructions
- Preheat and prepare the crust: Preheat your oven to 350°F. Add the almonds to a food processor and pulse until ground but not turning into almond butter. Add sugar and melted butter, pulse a couple more times to combine the mixture. Press this almond mixture firmly into a 9-inch springform pan, pushing it at least an inch up the sides evenly.
- Bake and cool the crust: Bake the crust for 10 minutes. Remove from oven and immediately press the crust down again as it might puff during baking. Place it in the freezer to cool completely.
- Make the cheesecake filling: Once the crust is no longer hot, beat the room temperature cream cheese in a large bowl until smooth. Add the jar of salted caramel sauce and continue beating until fully incorporated.
- Prepare whipped cream: In another bowl, beat the cold heavy cream until soft peaks form, about 2-3 minutes. Beat in the powdered sugar and vanilla extract.
- Combine filling and whipped cream: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to keep the texture airy and smooth.
- Assemble and chill cheesecake: Pour the filling into the cooled crust and smooth the top evenly. Refrigerate for at least 2-3 hours until well chilled and set.
- Caramelize bananas: In a large saucepan over medium-high heat, melt butter with brown sugar, stirring constantly to prevent burning. Once melted and combined, add banana pieces and cook for 1-2 minutes, turning gently until edges caramelize and bananas are coated but still slightly firm. Remove from heat and transfer to a plate to cool; place in freezer briefly to speed cooling if desired.
- Serve: After cheesecake and caramelized bananas are cold, arrange bananas on top of the cheesecake and drizzle with additional salted caramel sauce. Serve and enjoy this decadent no-bake dessert!
Notes
- Do not over-pulse the almonds in the food processor; you want a crumbly crust, not almond butter.
- Press the crust firmly and evenly for a sturdy base that holds the cheesecake filling well.
- Ensure cream cheese is at room temperature for easiest mixing and smooth texture.
- Whip the cream to soft peaks carefully; over-whipping can cause it to turn grainy.
- Caramelize bananas quickly and gently to maintain some firmness and prevent mushiness.
- Chill cheesecake thoroughly for best texture; overnight refrigeration is ideal if time permits.
- Use a springform pan for easy removal of the cheesecake once set.
