Banana Mousse Cheesecake Pie Recipe

Prepare and press crust

Preheat oven to 350°F (175°C). In a medium bowl combine 1.75 cups graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp fine sea salt. Pour in 6 tbsp melted butter and stir until mixture resembles damp sand. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan or springform pan to form a compact crust (use the back of a measuring cup for even packing).

Bake the crust for 8–10 minutes until set and slightly fragrant. Remove from oven and allow to cool completely on a rack while you prepare the filling.

Make cream cheese base

Using a mixer, beat 12 oz room-temperature cream cheese on medium speed until smooth and free of lumps (about 1–2 minutes). Add 3 tbsp powdered sugar, 1 tsp vanilla extract and 1 tsp lemon juice and beat until combined and silky. Scrape the bowl down once to ensure even mixing. Spread this cream cheese mixture in an even layer over the cooled crust, smoothing the top with a spatula. Place the pan in the refrigerator while you prepare the banana mousse to let the layer chill slightly (5–10 minutes).

Bloom gelatin

Place 1 tsp unflavored powdered gelatin into a small bowl and sprinkle over 2 tbsp cold water. Let sit for 5 minutes to bloom until gelatin absorbs the water and becomes spongy.

Dissolve gelatin

After blooming, microwave the gelatin for 8–10 seconds or warm it over a double boiler just until melted and fluid (do not boil). Stir briefly to ensure smoothness and set aside to cool slightly but remain liquid.

Prepare banana puree

Peel and mash or puree about 2 medium ripe bananas to make roughly 1 cup mashed banana. For a very smooth mousse, pulse in a food processor or blender until smooth. Stir in 2 tbsp granulated sugar and 1/2 tsp vanilla extract. If the banana mixture is very thick, you can stir in 1–2 tsp of water or lemon juice to loosen slightly; ensure the flavor is still sweet and balanced.

Combine banana and gelatin

Stir the slightly cooled, melted gelatin into the warm banana puree until fully incorporated and smooth. Allow this mixture to cool to room temperature (not set) — about 5–8 minutes.

Whip cream

In a chilled bowl, whip 1.5 cups cold heavy cream with a whisk attachment on medium-high speed until soft peaks form. Start slow for the first 30 seconds, then increase speed. Do not overwhip; you want light, billowy peaks.

Fold to make mousse

Fold one-third of the whipped cream gently into the banana-gelatin mixture to lighten it. Then fold in the remaining whipped cream in two additions until uniform and airy. Take care not to deflate the mixture—use gentle folding motions with a spatula until no streaks remain.

Spoon or pipe the banana mousse over the chilled cream cheese layer, smoothing the top with an offset spatula. Return the pie to the refrigerator and chill for at least 3 hours, or until the mousse is set and slices cleanly. For best texture chill 4 hours or overnight.

Decorate

Just before serving, arrange thin banana slices on the pie surface in a circle or fan pattern. If desired, lightly dust with 1 tsp powdered sugar and sprinkle 2 tbsp grated dark chocolate or chips. Garnish with fresh mint leaves for color. If you plan to serve later, wait to add banana slices until 10–15 minutes before serving to avoid browning; you can brush slices lightly with lemon juice to slow discoloration.

Slice with a warm, clean knife (dip knife in hot water, wipe dry between cuts) for clean slices. Serve chilled.