There is something truly magical about creamy texture combined with rich, buttery flavors, and this No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe brings exactly that to your table. Imagine a luscious, no-bake cheesecake boasting velvety salted caramel infused cream cheese atop a crunchy almond crust, crowned with warm, golden caramelized bananas that add just the right hint of sweetness and texture. This dessert is an unbeatable crowd-pleaser, perfect for any occasion when you want to impress without turning on the oven for hours.
Ingredients You’ll Need
Every great dish starts with simple, quality ingredients, and this recipe is no exception. Each component—from the crunchy salted caramel almonds to the ripe bananas—plays a vital role in crafting that perfect harmony of textures and flavors you’ll love.
- 2 cups Salted Caramel Blue Diamond Almonds: Provide a crunchy, flavored base that adds incredible texture and nutty sweetness to the crust.
- 1 tablespoon sugar: Helps to bind and lightly sweeten the crust mixture.
- 4 tablespoons butter (melted): Essential for holding the crust together and imparting a rich buttery flavor.
- dash salt: Enhances all the flavors and balances the sweetness perfectly.
- 16 ounces cream cheese (room temperature): The creamy foundation of your cheesecake, providing smooth richness.
- 1 10-oz jar salted caramel sauce: Use the good stuff here—it adds depth, creaminess, and that beloved salted caramel signature.
- 3/4 cup heavy cream (cold): Whipped to soft peaks, this lightens the cheesecake filling for a fluffy texture.
- 1 tablespoon powdered sugar: Sweetens the whipped cream just enough without overpowering.
- 1/2 teaspoon vanilla: Adds warmth and enhances the overall flavor complexity.
- 2 tablespoons butter: Used to caramelize the bananas, giving them a golden crust and rich flavor.
- 2 tablespoons brown sugar: Works with the butter to create a luscious caramel coating for the bananas.
- 2 bananas (ripe, cut into 1 or 2 inch pieces): Adds freshness and sweet caramel notes when caramelized.
- salted caramel sauce (for drizzling): A final touch to elevate the dessert’s presentation and generosity of flavor.
How to Make No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe
Step 1: Prepare the Almond Crust
Start by preheating your oven to 350 degrees Fahrenheit—this step is quick but crucial. Using a food processor, pulse the salted caramel almonds until finely ground but not turned into almond butter. Add in the sugar and melted butter, pulsing just a couple of times so the mixture holds together perfectly without becoming oily. Press this mixture firmly into a 9-inch springform pan, pushing it up the sides about an inch to create a sturdy crust base. Bake for 10 minutes, then press down again to counteract any puffing before setting it in the freezer to cool.
Step 2: Prepare the Cheesecake Filling
With the crust cooling, it’s time to whip up that dreamy cheesecake filling. Beat the room temperature cream cheese until smooth and creamy, then blend in the jar of high-quality salted caramel sauce until completely combined. In a separate bowl, whip the cold heavy cream until soft peaks form, then fold in powdered sugar and vanilla. Gently incorporate about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remainder, making sure not to deflate it. This combination keeps the cheesecake light and fluffy while retaining decadent taste.
Step 3: Assemble and Chill
Spread the luscious cheesecake filling evenly over the chilled almond crust, smoothing the top with a spatula. Refrigerate for at least 2 to 3 hours to allow the filling to set beautifully while flavors meld together, delivering that perfect creamy bite with every forkful.
Step 4: Caramelize the Bananas
In a large saucepan over medium-high heat, melt the butter and brown sugar together, stirring continuously to prevent burning. Once the mixture is smooth and bubbling, add the banana pieces carefully. Cook for 1 to 2 minutes, gently turning them so every surface gets that delicious caramelized coating without becoming mushy. Remove from heat and allow the bananas to cool—cooling helps maintain their texture on top of the cake.
Step 5: Final Assembly and Serve
Once your cheesecake and bananas have fully chilled, artfully arrange the caramelized bananas on top. To really wow your guests, drizzle the entire dessert generously with more salted caramel sauce. This final flourish brings everything together into one irresistible masterpiece that’s as beautiful as it is mouthwatering.
How to Serve No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe
Garnishes
This cheesecake is a feast for the eyes and the palate. Sprinkle a few crushed salted caramel almonds or flaky sea salt crystals on top for that extra textural crunch. Fresh mint leaves add a pop of green and a refreshing contrast that balances the rich caramel flavors beautifully.
Side Dishes
This dessert pairs wonderfully with a simple, lightly brewed coffee or a creamy latte to balance the sweetness. For a cool contrast, serve alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to keep the experience smooth and decadent.
Creative Ways to Present
For a stunning presentation, serve individual slices on vintage plates with a swirl of salted caramel sauce on the side. You can also create mini mason jar versions layered with sliced caramelized bananas inside for an elegant, rustic touch that’s perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
This cheesecake holds up wonderfully in the fridge for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to prevent it from picking up any unwanted fridge odors. The texture and flavor remain fresh and decadent.
Freezing
If you want to enjoy this dessert later, it freezes beautifully. Wrap it securely in plastic wrap and a layer of foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving to preserve its smooth texture and rich caramel flavor.
Reheating
This dessert is best enjoyed chilled straight from the fridge or thawed; reheating is not recommended because it can alter the texture of the creamy filling and caramelized bananas. Simply bring it to room temperature for a few minutes if you prefer it less cold.
FAQs
Can I use other nuts instead of salted caramel almonds?
Absolutely! While salted caramel almonds add a unique crunch and flavor, you can substitute with regular almonds, pecans, or walnuts. Just make sure to toast and finely grind them for the best crust texture.
Is there a way to make this cheesecake vegan?
To make a vegan version, replace the cream cheese and heavy cream with coconut cream and a vegan cream cheese alternative. Use dairy-free butter for the crust and caramelizing bananas. The texture will differ slightly but still delicious.
Can I prepare the caramelized bananas ahead of time?
Yes, you can caramelize the bananas a day in advance. Just keep them refrigerated and bring them to room temperature before topping the cheesecake to avoid cold spots on the dessert.
How critical is it to use room temperature cream cheese?
Using room temperature cream cheese is key to achieving a smooth, lump-free filling. Cold cream cheese can lead to uneven mixing and a less creamy texture.
What is the best way to slice this cheesecake?
For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts. This helps prevent the cream cheese filling from sticking and tearing.
Final Thoughts
I cannot recommend enough giving this No Bake Salted Caramel Cheesecake with Caramelized Bananas Recipe a try. It’s the ultimate treat for caramel lovers and those who crave a dessert that feels indulgent yet effortless. With its perfect balance of sweet, salty, and creamy textures, it’s a guaranteed showstopper that will have everyone asking for seconds—or the recipe!
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 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This No Bake Salted Caramel Cheesecake with Caramelized Bananas is a luscious dessert combining a buttery almond crust with a creamy salted caramel cheesecake filling. Topped with perfectly caramelized bananas and drizzled with extra salted caramel sauce, this cheesecake is an irresistible treat that requires minimal baking and is sure to impress.
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 (use good quality)
- 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 ripe bananas, cut into 1 or 2 inch pieces
For Serving
- Salted caramel sauce for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Grind Almonds: Add the salted caramel almonds to a food processor and pulse until finely ground but not powdered.
- Combine Crust Ingredients: Add sugar and melted butter to the ground almonds and pulse once or twice to combine. Avoid over-processing to prevent almond butter.
- Press Crust: Press the almond mixture firmly into a 9-inch springform pan, making sure to press at least 1 inch up the sides. Use a measuring cup to evenly press the mixture.
- Bake Crust: Bake the crust at 350°F for 10 minutes. Remove from the oven and immediately press the crust down again to flatten it after it puffs up. Place the crust in the freezer to cool.
- Prepare Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth. Add the jar of salted caramel sauce and beat well to combine thoroughly.
- Whip Cream: In a separate bowl, whip the cold heavy cream until soft peaks form, usually 2-3 minutes. Add powdered sugar and vanilla extract and continue to whip to incorporate.
- Fold Cream into Cream Cheese: Gently stir about one-third of the whipped cream into the cream cheese mixture with a rubber spatula, then carefully fold in the remaining whipped cream until fully incorporated without overmixing.
- Assemble Cheesecake: Scrape the cheesecake filling into the cooled crust and smooth the top evenly. Refrigerate for at least 2-3 hours until the filling is chilled and set.
- Caramelize Bananas: In a large saucepan over medium-high heat, melt butter and add brown sugar. Stir continuously to prevent scorching until melted and combined.
- Cook Bananas: Add banana pieces and cook for 1-2 minutes, allowing edges to caramelize without becoming too soft. Gently turn to caramelize all sides. Remove from heat and transfer to a plate to cool, preferably speeding up cooling in the freezer.
- Garnish and Serve: Once the cheesecake and caramelized bananas are chilled, arrange the bananas on top of the cheesecake. Drizzle additional salted caramel sauce over the top. Serve and enjoy!
Notes
- Use good quality salted caramel sauce for the best flavor.
- Do not over-process the almonds when making the crust to avoid turning it into almond butter.
- Pressing the crust again immediately after baking prevents puffing and ensures a firm base.
- Ensure the cream cheese is at room temperature for smooth mixing.
- Be careful not to overcook the bananas; they should caramelize but remain slightly firm.
- Chill the cheesecake for at least 2-3 hours to allow it to set properly before adding toppings.
