Rich & silky Chocolate Banana Cheesecake

This Chocolate Banana Cheesecake is what happens when your spotty bananas skip banana bread and go straight to dessert royalty. It’s got a crunchy chocolate biscuit base, a smooth banana and cream cheese filling, and dark chocolate shavings that makes it feel a bit fancy without any fuss. If you’re after a banana and chocolate cheesecake that actually tastes like banana (no fake essence here) and can be made ahead for easy entertaining or fridge-raiding, this one’s for you!  I hope you enjoy it.

🧡 Why We Love It

• Two delicious flavours in one bite:  banana bread vibes meet chocolate cheesecake decadence

• No water-bath drama:  just bake the base, fill, and chill

• Make-ahead friendly:  keeps beautifully for up to 5 days

• Freezer-friendly:  keep a few sneaky slices for future treats

🥄 Key Ingredients

• Very ripe bananas for maximum sweetness and banana flavour

• Cream cheese gives that signature tangy cheesecake smoothness

• Dark chocolate adds richness and helps set the filling

• Oreo biscuits for an easy, crunchy base

🔄 Substitutions & Variations

• Swap dark chocolate for milk if you prefer a sweeter flavour

• Use gluten-free chocolate biscuits for a GF version

• Stir through mini choc chips for texture

• Add a splash of coffee or chocolate liqueur to the filling, for an adult dessert

• Garnish with banana chips, shaved chocolate or chopped nuts

📝 Step-by-Step Instructions

1. Make the base

• Preheat oven to 180°C (160°C fan). Line the base of a 20 cm springform tin with baking paper.

• Crush the biscuits into fine crumbs and mix with the melted butter, until it starts to hold it's shape when squeezed together

• Press firmly into base and sides of the tin, using the base of a glass or jar to press the mixture down

• Bake for 15 minutes, then set aside to cool completely

2. Prepare the banana

• Slice the bananas, then warm in a small saucepan for 2–3 minutes over low heat to intensify the flavour.  Use a fork to gently mash them as it cooks.  Set aside to cool

3. Make the filling

• Using a mixer, beat the cream cheese and caster sugar until smooth

• Add the cream, cinnamon and vanilla extract

• Stir in the cooled mashed banana

• Fold in melted dark chocolate (that has slightly cooled)

4. Assemble

• Pour filling into cooled crust and smooth the top

• Cover and chill in the fridge for at least 4 hours, preferably overnight

5. Top it off

• Optional: top with piped Chantilly Cream, blitzed banana chips and chocolate shavings or chopped nuts

• Slice and serve

👩‍🍳 Baking Tip

If your bananas aren’t super ripe, you can still use them!  Just roast them in their skins at 180°C for 15 minutes. It brings out their natural sugars and gives that deep, caramelised banana flavour.

🫙 Storage & Make-Ahead

• Store in the fridge in an airtight container for up to 5 days

• Freeze the whole cheesecake (well-wrapped) for up to 3 months

• Freeze individual slices flat, then transfer to a ziplock bag for grab-and-go dessert

🙋‍♀️ FAQs

Can I make this without baking the base?
Yes! Just chill the crust for 30 minutes before adding the filling.

Why warm the bananas?
It reduces moisture and intensifies flavour, which makes for a firmer set and a more banana-forward cheesecake.

Can I halve the recipe?
You can! This makes a large cheesecake, that can serve 10-12 people!  Use a 15 cm tin and chill for around 3 hours.

More Dessert Recipes You’ll Love

• Triple Chocolate Cheesecake Bars

• Tim Tam Tart

• Key Lime Pie

• Jelly Slice

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Chocolate Banana Cheesecake

Rich, creamy Chocolate Banana Cheesecake with a crisp choc biscuit base and real banana flavour. An easy make-ahead dessert, no water bath needed.

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Servings 12

Calories 515 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Base

• 260 grams Oreos 28 original cookies
• 75 grams Butter melted

Filling

• 2 Ripe bananas about ¾ cup)
• 500 grams Cream cheese softened/room temp
• 220 grams Caster sugar
• 125 grams Sour cream
• 1 teaspoon Vanilla extract
• 200 grams Dark chocolate melted and cooled slightly

Topping

• 30 grams Dark chocolate shaved or grated
• Chantilly cream (optional) for decorating
• Banana chips (optional) crushed, for sprinkling

Instructions

 

Base

• Preheat oven to 180°C (160°C fan). Spray a 20 cm springform tin with cooking spray, then line the bottom with a disc baking paper.
• Crush the biscuits to fine crumbs, then mix with the melted butter.
• Press the mixture firmly into the base and sides of the prepared tin, then bake for 10 minutes. Remove from the oven and allow it to cool completely.

Filling

• In a small saucepan, gently warm the sliced bananas over low heat for 2-3 minutes -this will intensify the banana flavour. Mash, then leave it to cool.
• In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar until smooth.
• Add the sour cream and vanilla, then stir in the cooled mashed banana, Fold in melted chocolate until well combined.
• Spoon the mixture into the cooled crust and smooth over the top. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better)

Topping

• Make your chantilly cream (recipe linked in notes) and pipe onto the cooled cheesecake, using your favourite piping tip (I use an open star tip)
• Sprinkle over shaved chocolate and crushed banana chips.

Notes

You will find the Chantilly Cream recipe here

Nutrition

Calories: 515kcalCarbohydrates: 50gProtein: 6gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 62mgSodium: 263mgPotassium: 329mgFiber: 3gSugar: 36gVitamin A: 801IUVitamin C: 2mgCalcium: 72mgIron: 5mg

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