Are you a fan of creamy, luscious cheesecakes and the sweet, tropical flavor of bananas? If so, you’re in for a treat!
This Instant Pot Banana Cheesecake is topped with a delightful banana cream. It is a dessert that will impress your family and friends.
It’s easy to make and absolutely delicious!
Why Use an Instant Pot
The Instant Pot is a versatile kitchen appliance that makes cooking a breeze.
Using it to make cheesecake ensures a perfectly moist and evenly cooked dessert.
Plus, it saves you time compared to traditional baking methods.
Learn More Here About The Instant Pot
This Instant Pot Banana Cheesecake with Banana Cream Topping is a delightful and indulgent dessert perfect for any occasion.
The combination of creamy cheesecake and fresh banana flavor will satisfy your sweet tooth. It will leave you wanting more.
Tips for Success
For the cheesecake make sure all ingredients are at room temperature for a smooth filling.
Prevent browning of bananas in the topping with lemon juice.
Chill the cheesecake thoroughly for the best texture and flavor.
Chill your bowl and beaters to whip heavy cream faster. Use chilled heavy cream as well.
Delicious Instant Pot Banana Cheesecake with Banana Cream Topping
The Cheesecake
1/2 cup whole walnuts
1/2 cup whole almonds
1/4 cup quick oats
3 tablespoons unsalted butter, melted
3 ripe bananas, mashed
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pinch of salt
In a food processor, add walnuts, almonds, and oats, and process until the mixture reaches a coarse, crumbly texture.
Cook’s Notes
You want the nuts and oats to be broken down but still have some texture for crunch. If you prefer a finer texture, you can process it longer until it’s almost like a flour.
Add the processed nut mixture to a bowl with the melted butter and mix until well combined.
Press the mixture into the bottom of a 7-inch springform pan to form an even crust. Place the crust in the freezer while you prepare the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the mashed bananas, vanilla extract, and mix until combined.
Beat in the eggs one at a time, mixing just until combined. Add the sour cream, cornstarch, cinnamon, and salt, and mix until smooth.
Pour the filling over the prepared crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.
Pour 1 cup of water into the bottom of your Instant Pot. Place a trivet in the pot and set the springform pan on top of the trivet.
Close the lid and set the Instant Pot to high pressure for 30 minutes. Once the time is up, allow for a natural pressure release for 10 minutes. After that, quick release any remaining pressure.
Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
The Frosting
This Banana Cream Frosting adds a creamy and fruity layer that complements the rich banana cheesecake perfectly.
2 ripe bananas, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Slice the bananas and toss them with lemon juice in a bowl to prevent them from browning. Set aside.
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Use an electric mixer to whip the cream mixture until stiff peaks form. Gently fold the sliced bananas into the whipped cream.
Refrigerate the banana cream topping for about 15 minutes before serving to allow the flavors to meld together.
Spoon the banana cream topping over the chilled cheesecake just before serving.
For more Instant Pot recipes, type – Instant Pot – in the Search box below and click Search.
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