This chocolate banana cheesecake is pure indulgence: a silky cocoa-cream cheese filling with ripe banana, baked in a gentle water bath until just set. Chill it, slice it, and watch it disappear.
Craving more creamy desserts? Try our High-Protein Banana Cheesecake with Black Currants, the refreshing Homemade Chocolate Ice Cream, or the easy No-Bake Chocolate Banana Cottage Cheese Dessert.
Ingredients
- 400 g (14 oz) cream cheese, at room temperature
- 250 ml (1 cup) heavy cream (33%), at room temperature
- 3 large eggs, at room temperature
- 30-50 g (3-5 tbsp) cocoa powder, sifted
- 150 g (5 oz) dark chocolate, melted
- 1 ripe banana
- 50 g (1/4 cup) sugar or sweetener
Instructions
- Bring all ingredients to room temperature and sift the cocoa powder to remove any lumps.
- Melt the chocolate and fold it into the cream cheese mixture.
- Blend everything with an immersion blender until completely smooth and silky.
- Pour the batter into a baking pan lined with parchment paper.
- Place a heatproof dish of hot water on a lower oven rack to create a water-bath effect.
- Bake at 190-200 C (375-400 F) for about 40 minutes, until set with a slight wobble in the center.
- Cool to room temperature, then refrigerate for 5-6 hours before slicing.
- Garnish with fresh berries before serving, if you like.
Tips
- Room-temperature ingredients are key — cold cream cheese makes lumps that no amount of blending can fully fix.
- That slight wobble in the center is your friend; the cheesecake sets as it cools, so do not overbake.
- Slice with a hot, dry knife (wiped clean between cuts) for neat, picture-perfect pieces.
Nutrition (per 100 g): 270 kcal, protein 5 g, fat 21 g, carbs 14 g.
For more dessert technique and baking guidance, explore the recipes at Serious Eats or browse Allrecipes.