Nutella Banana Cheesecake

Nutella Banana Cheesecake

A few weekends ago, I visited my in-laws to celebrate my mother in law’s birthday. I wanted to make a dessert, but to be honest it’s hard to make something new with different ingredients, hoping everyone will enjoy it.

I decided to stick to two flavours I knew that everyone at the dinner would enjoy, chocolate and banana. I had some mascarpone left from a previous dessert so I thought, why not make a cheesecake?

Nutella Banana Cake Slice 2

This cheesecake was really simple to make and is perfect when hosting because it is made the night before. Not everyone likes cheesecake and I feel it’s because cream cheese can sometimes be a little overpowering. Switching to marscapone and heavy cream, it allows the banana and chocolate to shine while maintaining that rich and creamy texture.

For the crust, I added organic cacao powder with my graham crackers to give it an extra chocolatey taste.

Adding real banana gave it a special flavour and made the cake a little more authentic. Make sure you use ripe bananas for the recipe, it makes a difference.

Nutella Banana Cake Slice


Nutella Banana Cheesecake



  • 250 grams of graham crackers
  • 2 tablespoons of organic cacao powder
  • 8 tablespoons of butter, unsalted (melted)


  • 1 container of marscapone cheese, 475 grams
  • 1 cup of heavy cream
  • 1/2 cup of Nutella, plus a couple of tablespoons for the top layer
  • 2 tablespoons of sugar
  • 3 eggs
  • 1 tablespoon of cornstarch
  • 3 bananas, smashed
  • 2 teaspoons of vanilla extract


The Crust

  1. Preheat oven at 350 degrees Fahrenheit
  2. Crush the graham crackers using a food processor.
  3. Add cacao powder and combine.
  4. Melt butter and pour over crushed cookies in the processor.
  5. Continue to pulse until the ingredients combine and pack slightly when you pinch it
  6. Press cookie mixture with a back of a spoon into the bottom of a 9-inch springform pan.
  7. Bake 13-15 minutes. Set aside and let cool completely.
  8. Reduce oven to 300 degrees.

The Filling

  1. In a mixing bowl, beat the heavy cream until soft peaks form.
  2. Add the marscapone cheese and on medium beat until fluffy.
  3. In a small bowl combine sugar and cornstarch.
  4. Gradually add the sugar mixture and beat until creamy and smooth.
  5. Add vanilla extract and mix again until well combined.
  6. Add one egg at a time, combining well after each one.
  7. Reserve about 1/3 of cream mixture in a separate bowl.
  8.  Add the smashed bananas into the remaining cream mixture and combine well.
  9. Add Nutella over the reserved 1/3 of cream mixture and mix well until incorporated (if you want it to appear a little darker, you could mix some cacao powder).
  10. Add the banana cream mixture over the graham crust.
  11. Gently add Nutella mixture on top and use a spatula to spread evenly.
  12. Bake for 45-55 minutes.
  13. Turn off the heat and leave it in the oven for another hour without disturbing the cake.
  14. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.

Nutella Drizzle

  1. Place about two tablespoons of Nutella in a small Ziploc bag. Cut one of the bottom corners (not the part that closes).
  2. Drizzle the Nutella however you like over the cheesecake.
  3. Cover and refrigerate overnight.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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1 Comment

  1. November 16, 2017 / 5:58 pm

    whoah I should try this, looks delicious!

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