No-Bake Bananas Foster Cheesecake with Cinnamon
A creamy no-bake cheesecake featuring a graham cracker crust, brown sugar cinnamon filling made with whipped cream, and a warm bananas foster topping with butter, brown sugar, cinnamon, and rum extract. Requires eight hours of chilling.
Ingredients
- 12 full sheets graham crackers
- ⅓ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 ¼ cups heavy whipping cream, cold
- 24 ounces full fat brick cream cheese, room temperature
- ½ cup dark brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons confectioners sugar
- ¼ cup full fat sour cream, room temperature
- 2 teaspoons rum extractbrandy extract1:1substitution
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- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter
- ½ teaspoon ground cinnamon
- 1 tablespoon rum extractbrandy extract1:1substitution
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- 2 teaspoons vanilla
- 1 firm bananas, sliced
Instructions
- 1
Pulse graham crackers in a food processor into fine crumbs.
- 2
Add brown sugar and melted butter to the crumbs and pulse until the mixture resembles wet sand.
- 3
Press the mixture into the bottom and sides of a 9 inch springform pan using a flat bottomed measuring cup.
- 4
Place the crust in the freezer to chill.
- 5
Whip the cold heavy whipping cream on medium-high until stiff peaks form, about 3 to 4 minutes. Set aside.
- 6
Beat the cream cheese, brown sugar, and cinnamon on medium-high speed until smooth, about 2 to 4 minutes, scraping the bowl as needed.
- 7
Add the confectioners sugar, sour cream, rum extract, and vanilla, and beat until fully combined and smooth, about 1 minute.
- 8
Fold in the whipped cream with a spatula until combined, working gently to avoid deflating the cream.
- 9
Remove the crust from the freezer and spoon the filling into the prepared crust.
- 10
Smooth the filling into an even layer with an offset spatula.
- 11
Chill the cheesecake in the refrigerator until set, about 8 hours, covering with plastic wrap after the first hour.
- 12
Melt the butter in a large deep saucepan or skillet over medium heat.
- 13
Add the dark brown sugar, cinnamon, rum extract, and vanilla, and stir until the sugar dissolves.
- 14
Add the banana slices and lightly warm them for about 30 seconds.
- 15
Remove the sauce from the heat.
- 16
Remove the cheesecake from the springform pan and slice into desired pieces.
- 17
Spoon the bananas foster topping over each slice.
Tips
Use a flat bottomed measuring cup to press the crust firmly into the pan.
Cover the cheesecake with plastic wrap after the first hour of chilling to prevent surface drying.
Add only as many banana slices to the bananas foster topping as you need, warming them just before serving.
Good to Know
Covered in the refrigerator for up to 5 days. Bananas foster topping best added fresh before serving.
Prepare the crust and filling up to 1 day in advance. Chill in the springform pan covered. Prepare the bananas foster topping up to 2 hours before serving and reheat gently on the stovetop.
Serve chilled slices topped with warm bananas foster sauce.
Common Mistakes
Do not over-fold the whipped cream to avoid deflating it and losing the light texture.
Do not skip the plastic wrap cover after the first hour to avoid a dry surface.
Do not chill for less than 8 hours to ensure the filling sets properly.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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