Banana Cheesecake
If you love a dessert that feels both indulgent and comforting, this banana cheesecake is going to win you over. It pairs a buttery, crunchy oatmeal-cookie crust with a silky, banana-kissed filling that bakes up creamy and just sweet enough. Best of all, you make the whole thing in a multicooker, so there’s no fussing with a water bath or worrying about a cracked top. The result is a tender, melt-in-your-mouth slice that tastes like you fussed for hours, even though the hands-on time is minimal.
Cheesecakes have traveled a long way from their ancient Greek origins, where simple cakes of fresh cheese were served to athletes for energy. Over the centuries, every culture added its own spin, and in many Ukrainian and Eastern European kitchens, soft farmer’s cheese (tvorog) became the heart of the dessert instead of the heavier cream cheese popular in American versions. Using tvorog gives you a lighter, slightly tangy filling that feels less rich, and folding in ripe bananas is a thrifty, home-cook tradition for adding natural sweetness and aroma without extra sugar. Baking it in a multicooker is a modern, practical touch born from small apartment kitchens, where a countertop appliance does the job of an oven beautifully.
A few tips will guarantee success. Use very ripe bananas with brown freckles, since they mash smoothly and bring the most flavor. The lemon juice isn’t just for taste, it keeps the mashed banana from browning and balances the sweetness, so don’t skip it. When you press the crust into the bottom of the cooker pot, pack it firmly with the base of a cup so it holds together cleanly when sliced. And the most important step of all is patience: after the cooking cycle ends, leave the cheesecake inside the closed multicooker for about another hour so it sets gently and doesn’t sink in the center.
Tips & Substitutions
- No tvorog? Swap in full-fat ricotta (drained) or softened cream cheese for a richer, denser slice.
- Cookie crust: Graham crackers, digestive biscuits, or vanilla wafers all work in place of oatmeal cookies.
- Lighter filling: Use low-fat sour cream, or leave it out entirely if your cheese is already soft and moist.
- No multicooker? Bake in a 9-inch springform pan at 325°F (160°C) for about 50-60 minutes, then cool in the turned-off oven.
- Extra flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to echo the banana.
Once your cheesecake is fully chilled, decorate it with fresh banana slices, a drizzle of melted chocolate, a swirl of whipped cream, and a sprig of mint. Serve it cold, straight from the fridge, where it slices most cleanly. Leftovers keep beautifully covered in the refrigerator for up to four days, and the flavor actually deepens overnight, making it a wonderful make-ahead treat for guests. Enjoy every creamy, banana-scented bite!
Part of Ukrainian cuisine — 302 more recipes in the section.
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Ingredients
Instructions
Crush the oatmeal cookies into fine crumbs. You can do this in a blender or simply put the cookies in a bag and run a rolling pin over them.
Melt the butter in the multicooker pot using the "Fry" setting. Remove the pot and mix the cookie crumbs with the warm melted butter until the mixture is moist and holds together.
Line the bottom of the pot with a round of parchment or grease it generously with soft butter. Spread the crumb mixture over the bottom and press it down well, using the base of a cup to compact it into an even, firm crust.
Peel the bananas and mash them with a fork into a puree, or blend until smooth. Add the lemon juice to the bananas and mix well so the puree doesn't darken.
In a separate bowl, combine the farmer's cheese with the sour cream and eggs, add the sugar, and stir thoroughly until smooth.
Fold the banana puree into the cheese-and-egg mixture and stir until the filling is smooth and uniform.
Pour the banana-cheese filling over the cookie crust and smooth the surface.
Close the multicooker lid and set the "Bake" mode for about 1 hour and 10 minutes. The time depends on the model: in a Polaris the cheesecake bakes in about 70 minutes, in a Panasonic about 60-65 minutes.
After the signal, don't rush to take the dessert out. Leave it in the multicooker to rest for about another hour so it fully sets and doesn't sink.
Cool the finished cheesecake completely, then decorate with banana slices, melted chocolate, whipped cream, and a sprig of mint. Enjoy!
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