Peanut Butter Chocolate Banana Cheesecake

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Are you ready to embark on a flavorful journey that combines the goodness of creamy peanut butter, rich chocolate, and the delightful sweetness of bananas? You’re in for a dessert experience like no other.

But first, let me share why this cheesecake is a must-try. It’s the perfect harmony of flavors and textures, blending the creaminess of cheesecake with the nutty goodness of peanut butter, the richness of chocolate, and a hint of banana. This dessert is so irresistibly indulgent that you might find yourself making it for all sorts of occasions, from special celebrations to ‘just because’ moments. Get ready to be blown away by the best cheesecake you’ve ever tasted!

WHY YOU’LL LOVE PEANUT BUTTER CHOCOLATE BANANA CHEESECAKE

  • Ultimate Dessert Delight: This cheesecake is the epitome of dessert perfection. It combines three fantastic flavors—peanut butter, chocolate, and banana—into a single, heavenly slice.
  • The Creaminess You Crave: The cheesecake filling is incredibly smooth and creamy, with the tangy goodness of cream cheese and the natural sweetness of ripe bananas.
  • Chocolate Lover’s Dream: For those with a deep love for chocolate, this dessert delivers a double dose—both in the form of cocoa in the crust and as a chocolate ganache topping.
  • Showstopper for Special Occasions: This cheesecake is the ultimate showstopper for birthdays, anniversaries, and celebrations of all kinds. Your friends and family will be amazed by your baking skills!
  • Irresistible Flavor Combo: The unique blend of banana, peanut butter, and chocolate creates a flavor combo that’s sure to make this dessert one of your all-time favorites.

INGREDIENTS YOU NEED TO MAKE PEANUT BUTTER CHOCOLATE BANANA CHEESECAKE

Crust Ingredients

  • Banana
  • Cocoa Powder
  • Sugar
  • Kosher Slat
  • 1:1 GF Flour
  • Eggs, separated
  • Cream of Tartar
  • Baking Powder

Filling Ingredients

  • Cream cheese
  • Sour cream
  • Egg
  • Egg yolks
  • Creamy peanut butter
  • Sugar
  • Vanilla extract

WHAT YOU NEED TO MAKE PEANUT BUTTER CHOCOLATE BANANA CHEESECAKE

  • Springform Pan
  • Large Bowl
  • Stand Mixer or Electric Mixer

HOW TO MAKE PEANUT BUTTER CHOCOLATE BANANA CHEESECAKE

Crust Preparation

  1. Preheat your oven to 350 degrees.
  2. Spray a 9″ springform pan with baking spray.
  3. In a bowl, whip egg whites and cream of tartar until stiff peaks form.
  4. In a separate bowl, mix the remaining ingredients and fold in the whipped egg whites.
  5. Bake for 15 minutes, then remove from the oven.

Filling Preparation

  1. Reduce the oven heat to 325 degrees.
  2. In a mixing bowl, blend cream cheese until smooth.
  3. Mix in the remaining filling ingredients until smooth, avoiding overmixing.
  4. Pour the filling into the springform pan.
  5. Bake for 55 minutes; the center will jiggle slightly.
  6. Remove from the oven and let it sit for 1 hour, then refrigerate for 8 hours before serving.

Let’s Talk About Dairy Free Cheesecake Jiggles

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

COMMONLY ASKED QUESTIONS

How do I store leftovers of this cheesecake?

Leftover cheesecake should be stored in the refrigerator in an airtight container. To maintain its freshness, consume it within a couple of days.

Can I use natural peanut butter in the recipe?

Natural peanut butter can be used, but keep in mind that it might affect the texture slightly. Creamy peanut butter is recommended for the best consistency.

What’s the best way to cut a cheesecake without making a mess?

To cut neat slices, dip a sharp knife in hot water, wipe it dry, and then slice. Repeat this process between each cut for clean, smooth edges.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Peanut Butter Chocolate Banana Cheesecake

Hands Down, this is the best cheesecake I have ever made! Be prepared to be blown away.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Chocolate Banana Cheesecake
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Refrigeration Time: 9 hours
Total Time: 10 hours 40 minutes
Servings: 8 slices
Calories: 13kcal

Equipment

  • Oven
  • 9" springform pan
  • mixing bowls
  • Measuring Spoons
  • Kitchen Aid Mixer/Hand Mixer
  • Cake decorating tools

Ingredients

Crust Ingredients

  • 1 medium banana mashed (approx. 1/3-1/2cup)
  • 1 ½ tbsp cocoa
  • cup sugar
  • ¼ tsp kosher salt
  • cup 1.1GF Flour
  • 3 eggs separated
  • ½ tsp cream of tartar
  • 1 ½ tsp baking powder

Filling Ingredients

  • 16 oz cream cheese room temp
  • 12 oz sour cream
  • 1 egg
  • 2 egg yolks
  • ¾ cup creamy peanut butter
  • 1 ⅓ cup sugar
  • 1 ½ tbsp vanilla extract

Instructions

Making the Crust

  • Preheat the oven to 350 degrees.
  • Spray a 9″ springform pan with baking spray.
  • In a bowl, whip egg whites & cream of tartar until stiff peaks.
  • In a separate bowl, mix the remaining ingredients (including the egg yolks) and fold in the whipped egg whites.
  • Bake for 15 minutes. Remove.

Making the Filling

  • Reduce oven heat to 325 degrees.
  • In a mixing bowl, blend cream cheese until smooth.
  • Mix in the remaining filling ingredients until smooth (avoid overmixing).
  • Pour into the springform pan. Bake for 55 minutes (center will jiggle).
  • Remove and let sit for 1 hour, then refrigerate for 8 hours before serving.

Video

Notes

Decorate with your favorite chocolate frosting and enjoy
Add a link to our chocolate frosting.

Nutrition

Serving: 1slice | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg
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In the world of cheesecakes, the Peanut Butter Chocolate Banana Cheesecake is a true standout. Its harmonious blend of flavors, combining the richness of chocolate, the nuttiness of peanut butter, and the natural sweetness of bananas, is bound to make it your new favorite dessert. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cheesecake is the ultimate treat. So, why wait? Bake up a slice of happiness and share it with your loved ones for a truly unforgettable dessert experience.

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2 Comments

  1. Hi there, I’m excited to try this recipe! When you’re making the crust, when it says “In a separate bowl, mix the remaining ingredients and fold in the whipped egg whites” does that also include the rest of the egg yolks? Thanks!

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