Can I use frozen bananas?

Oh honey, no! Frozen bananas release way too much water when thawed, making your filling soupy. Stick with fresh, extra-ripe ones - those brown spots mean perfect sweetness and texture. If you're in a pinch, you can mash fresh bananas and freeze them for an hour or two, but never use ones that were frozen whole.

Absolutely! In fact, it tastes even better after 24 hours in the fridge. Just wrap it well so it doesn't pick up other flavors. The bananas stay fresh thanks to the lemon juice - no browning!

Why is my filling runny?

Chances are you overmixed the whipped cream or didn't get stiff peaks before folding. Next time, stop mixing when your beaters leave distinct trails, and fold gently like you're handling a baby bird. If it's too late? Pop the whole thing in the freezer for an hour to firm up - crisis averted!

3-Ingredient Banana Cream Cheesecake Recipe

Description

A creamy and delicious banana cream cheesecake with a buttery crust and smooth filling.

Ingredients

2 cups graham cracker crumbs
1/2 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 ripe bananas, mashed
1 cup heavy cream
1 tbsp lemon juice

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Instructions

Preheat oven to 325°F.
Mix graham cracker crumbs and melted butter, press into a springform pan.
Bake crust for 10 minutes, then cool.
Beat cream cheese, sugar, and vanilla until smooth.
Add mashed bananas and lemon juice, mix well.
Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Pour filling into the crust and smooth the top.
Refrigerate for at least 4 hours before serving.

Notes

Use ripe bananas for the best flavor.
Chill the mixing bowl before whipping the cream.
For a firmer texture, freeze for 1 hour before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American