If you love a good old-fashioned banana milkshake, you’re absolutely going to love this banana cheesecake—it tastes just like one!
It all starts with very spotty brown bananas that are steeped in warm cream with real vanilla and a pinch of sea salt. This gives the cream a deep banana flavor that sets the tone for the whole cheesecake. After a good overnight rest in the fridge, it’s whipped up with cream cheese and a few simple ingredients into the creamiest banana cheesecake you’ve ever had.
You can go with a classic graham cracker crust, but I love using Frosties cereal—it adds the most perfect caramel crunch to every bite. On top, there’s banana-infused whipped cream and fresh banana slices for that soft-serve look I love.
Fun fact: I actually met the owner of The Cheesecake Factory once, and he told me the sweetest story about how his mom started selling cheesecake at home before the restaurant ever existed. It was so interesting hearing how it all began. Anyway, I love recreating things I’ve tasted at restaurants, and since we don’t have Cheesecake Factory here in Europe, I just had to make my own version. And honestly—I think I did it!
Even though this is technically a frozen cheesecake, don’t eat it frozen. I recommend serving it cold so it has that dreamy, ice cream-like texture. But truly, it tastes like something even better. I hope you love it as much as I do.
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