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
Scale
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.
