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Decadent No-Bake Peanut Butter Banana Caramel Cheesecake

This rich and creamy cheesecake combines buttery graham cracker crust, velvety cream cheese, and luscious peanut butter topped with a drizzle of caramel and banana slices for an indulgent treat without baking.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar
For the filling
  • 2 cups 2 cups cream cheese, softened
  • 1 cups 1 cup creamy peanut butter
  • 0.75 cups ¾ cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 pieces 2 ripe bananas, mashed
For the topping
  • 0.5 cups ½ cup caramel sauce
  • A few banana slices for garnish
  • Chopped peanuts (optional, for an extra crunch!)

Method
 

Preparation
  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
  2. Add in the powdered sugar and vanilla extract, continuing to blend until combined.
  3. Stir in the mashed bananas gently, making sure they’re evenly distributed.
Combining and Chilling
  1. Pour the filling over the crust, smoothing it out with a spatula.
  2. Cover and refrigerate for at least 4 hours, or overnight if you can resist.
Serving
  1. Before serving, drizzle the top with caramel sauce and place banana slices and chopped peanuts on top if desired.
  2. Remove the cheesecake from the springform pan, slice it up, and serve.

Notes

Use ripe bananas for natural sweetness. You can substitute peanut butter with almond or sunflower seed butter if desired. Make sure to chill the cheesecake fully for the best texture.