For the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Place the crust in the refrigerator to chill while preparing the filling.
For the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the mashed bananas, powdered sugar, and vanilla extract. Mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the banana and cream cheese mixture until smooth and well combined.
Assembling the Cheesecake:
Remove the crust from the refrigerator and pour the banana cheesecake filling over the crust, spreading it evenly.
Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
For Garnish (optional):
Before serving, garnish the top of the cheesecake with sliced bananas, additional whipped cream, or banana slices.
Slice and serve your creamy no-bake banana cheesecake chilled.
This no-bake banana cheesecake is a delightful and refreshing dessert, perfect for banana and cheesecake lovers alike!
