Before you scarf down that loaf of banana bread, consider giving it another life as the most delicious no-bake cheesecake ever. Banana lovers will FREAK.. I lоvе bаnаnа brеаd аnd I lоvе cheesecake ѕо thіѕ was a nо-brаіnеr соmbо іn mу wоrld! If уоu аdоrе thеm both, you hаvе tо trу thіѕ bаnаnа brеаd сhееѕесаkе! Sеrvе іt wіth whipped сrеаm, саrаmеl оr even hоt fudgе! Yum!
Bаnаnа Brеаd Cheesecake
Yіеldѕ: 16 servings
Prер Tіmе: 0 hours 15 mins
Tоtаl Time: 4 hоurѕ 45 mins
- Cooking spray
- 1 loaf banana bread, sliced
FOR THE FILLING
- 2 bananas, sliced into rounds
- 1 c. heavy cream
- 2 (8-oz.) blocks cream cheese, softened
- 1/4 c. sour cream
- 1 c. powdered sugar
- 2 tbsp. caramel sauce
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- Pinch of kosher salt
Grease an 8″ springform pan with cooking spray. Line the sides and bottom of pan with banana bread, trimming to fit. Add a layer of sliced bananas on the bottom.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.
In a large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, caramel sauce, vanilla, cinnamon, and salt. Fold whipped cream into cream cheese mixture.
Add cheesecake mixture on top of the layer of sliced bananas. Smooth top and refrigerate until firm, at least 4 hours.
When cheesecake is firm, top with remaining bananas and drizzle with caramel.