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No-Bake Peanut Butter Banana Caramel Cheesecake

This No-Bake Peanut Butter Banana Caramel Cheesecake combines creamy peanut butter and ripe bananas, with a luscious caramel topping on a buttery graham cracker crust.
Prep Time 20 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.33 cups ⅓ cup granulated sugar
For the Cheesecake Filling
  • 8 oz 8 oz cream cheese, softened
  • 1 cups 1 cup creamy peanut butter
  • 1 cups 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cups 1 cup whipped cream (or cool whip)
  • 2 pieces 2 ripe bananas, sliced
For the Caramel Topping
  • 1 cups 1 cup caramel sauce (store-bought or homemade)
Optional Garnishes
  • Additional banana slices
  • Chopped peanuts

Method
 

Make the Crust
  1. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined—it should resemble wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
Create the Cheesecake Filling
  1. In a large mixing bowl, combine the softened cream cheese and peanut butter until smooth.
  2. Stir in the powdered sugar and vanilla extract until well blended.
  3. Fold in the whipped cream gently to maintain the light, fluffy texture.
  4. Fold in the sliced bananas.
Layer and Chill
  1. Pour the cheesecake filling over the crust, smoothing the top with a spatula.
  2. Drizzle half of the caramel sauce over the filling and add more banana slices if desired.
  3. Cover and refrigerate for at least four hours, or until set.
Serve
  1. Run a knife around the edges of the pan and release the springform.
  2. Top the cheesecake with the remaining caramel sauce and chopped peanuts.
  3. Slice, serve, and enjoy every creamy bite!

Notes

You can use natural peanut butter and low-fat cream cheese for a healthier option. If lumps form while mixing, it's fine; they can enhance the texture.