When Bananas Go Cheesy and Moussy: A Dessert That’ll Make You Go Bananas!

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until fully combined.

Press this mixture into the bottom of a 9-inch springform pan to form an even crust.

Bake at 350°F (175°C) for 8 minutes to set the crust. Let it cool completely.

2. Make the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the egg, vanilla extract, and lemon zest (if using) and mix on low speed until combined.

Pour the cheesecake mixture over the cooled graham cracker crust.

Bake at 325°F (160°C) for 25-30 minutes, or until the center is slightly set but still jiggly. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours.

3. Prepare the Banana Mousse:

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold in the mashed bananas, powdered sugar, and vanilla extract until the mixture is well combined.

Spread the banana mousse evenly over the chilled cheesecake layer.

Chill the dessert in the refrigerator for another 2 hours to allow the mousse to set.

4. Add the Cherry Topping:

Once the mousse has set, arrange the pitted cherries on top of the mousse layer.

Drizzle with cherry syrup (from canned cherries) or honey for added sweetness and shine.

5. Serve & Indulge:

Slice the dessert and serve chilled for the perfect tropical-meets-classic treat!

Serving and Storage Tips: