Chocolate Wrapped Banana Cheesecake
Indulge in the decadent layers of this Chocolate Wrapped Banana Cheesecake—a dessert that combines creamy banana-infused cheesecake with a buttery graham cracker crust and a luscious chocolate shell. Perfectly balancing sweetness and richness, this show-stopping treat begins with a velvety cheesecake made from cream cheese, ripe bananas, and a hint of vanilla. Once chilled, the entire cake is wrapped in a glossy chocolate coating that hardens to create the ultimate textural contrast. Ideal for special occasions or when you simply want to impress, this recipe is straightforward yet yields luxurious results. With its irresistible banana-chocolate flavor combination and eye-catching presentation, this dessert is bound to become your new favorite centerpiece. Plus, it’s ready to serve 10 lucky guests after just 30 minutes of prep and some time in the oven—delivering both elegance and practicality!
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 1.5 cups Mashed ripe bananas
- 1 cup Granulated sugar
- 3 large Eggs
- 2 tsp Vanilla extract
- 2 cups Graham cracker crumbs
- 6 tbsp Unsalted butter (melted)
- 12 oz Chocolate chips
- 1 cup Heavy cream
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set it aside.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the mashed bananas, eggs (one at a time), and vanilla extract to the mixture, beating until fully incorporated.
Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once the cheesecake is chilled, prepare the chocolate wrap. In a microwave-safe bowl, melt the chocolate chips and heavy cream together in 30-second intervals, stirring until smooth and glossy.
Carefully remove the chilled cheesecake from the springform pan and place it onto a wire rack over a baking sheet.
Pour the melted chocolate over the cheesecake, letting it drip down the sides until fully covered.
Let the chocolate shell set for 15-20 minutes at room temperature or in the fridge for faster results.
Slice and serve your Chocolate Wrapped Banana Cheesecake to wow your guests!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 51.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
