Banana Cheesecake Mousse with Salted Caramel Sauce

Easter Sunday is this weekend and I thought what a great time to share this super easy dessert. No cooking or baking required, so when I say super easy I mean super easy!  Perfect for when you have a large holiday dinner to prepare.

This is a delicious and fun dessert idea, too! Instead of using a spoon to eat the mousse, you use cinnamon sugar pita chips for scooping! You can also use graham crackers or nilla wafers in place of the pita chips.

Number of servings vary depending on the size of the individual serving vessels you use…this recipe was originally made using 6 large martini glasses, but works great in smaller cups/dishes also, as shown in the photo.

Banana Cheesecake Mousse with Salted Caramel Sauce

Banana Cheesecake Mousse with Salted Caramel Sauce

2 bananas
1 teaspoon lemon juice
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed
1/2 cup jarred caramel topping
1/4 teaspoon finely ground sea salt, or to taste
1/2 cup toasted walnuts, finely chopped
Cinnamon Sugar Pita Chips
Garnish: banana slices, walnut, and/or pita chip

Place the bananas in a medium bowl and mash with a fork. Add in the lemon juice, stir to combine; set bananas aside.

In a large bowl, combine the cream cheese, powdered sugar and vanilla extract, mixing until lump-free. Stir in the mashed bananas. Fold in the whipped topping; set aside.

Place the caramel topping into a small bowl; mix in sea salt, to taste.

To assemble, place a small amount of caramel into bottom of an individual serving vessel, top with a small bit of the walnuts, then with some of the banana cheesecake mousse. Make a second layer in the same manner. Drizzle top with caramel. Place in refrigerator until ready to serve.

To serve, garnish with a banana slice, walnut and/or pita chips. Serve with cinnamon sugar pita chips. Dip the pita chips into the mousse and enjoy!


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