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Savory Mushroom Crepes

Savory Mushroom Crepes

Creamy no-bake banana-strawberry cheesecake recipe. A stunning, fruity dessert fantasy. Perfect for a sweet ending after Savory Mushroom Crepes.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling & Chilling Time 8 hours
Total Time 9 hours 15 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 3 packages (8 oz each) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 cup finely chopped fresh strawberries
  • 1/2 cup strawberry puree (from blended fresh or frozen strawberries)
  • q.s. whole fresh strawberries for garnish

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • 9-inch Springform pan
  • Blender or food processor

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and sugar in a medium bowl; stir in melted butter and press firmly into a 9-inch springform pan.
  2. Refrigerate the crust to chill while you prepare the filling.
  3. In a large bowl, beat softened cream cheese until smooth, then add sugar and vanilla, mixing until fluffy.
  4. Add eggs one at a time, mixing just until incorporated.
  5. Mash the ripe bananas in a separate bowl and fold them, along with the chopped strawberries, into the cream cheese mixture.
  6. Preheat the oven to 350°F (175°C) and pour the filling over the chilled crust.
  7. Bake for 50-55 minutes until the edges are set and the center has a slight jiggle.
  8. Cool the cheesecake on a wire rack for 10 minutes; then run a knife around the edge of the pan and let cool for another hour.
  9. Spread strawberry puree over the top and refrigerate uncovered for at least 4 hours, ideally overnight.
  10. Once chilled, remove the springform ring and garnish with whole strawberries before serving.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 30mgCalcium: 120mgIron: 0.5mg

Notes

Use very ripe bananas for the best flavor and texture. This cheesecake must be kept in the refrigerator and can be stored for up to 5 days. It can be frozen for up to 2 months, but add the fresh strawberry garnish after thawing. For presentation, dip a long knife in hot water before slicing for clean cuts.
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