No Bake Peanut Butter Banoffee Cheesecake

No Bake Peanut Butter Banoffee Cheesecake This No Bake Peanut Butter Banoffee Cheesecake combines the rich flavors of creamy peanut butter with the delightful sweetness of bananas and toffee. Perfect for any occasion, this cheesecake is easy to prepare and is sure to impress! Ingredients Graham Cracker Crust: 2 cups graham cracker crumbs ¼ cup granulated sugar or brown sugar ⅛ teaspoon salt 9 tablespoons unsalted butter, melted No Bake Peanut Butter Cheesecake Filling: 24 ounces (3 packages) cream cheese, softened ¾ cup powdered sugar 1 cup creamy peanut butter ¼ cup sour cream or plain Greek yogurt 2 teaspoons vanilla extract 1 ¼ cups heavy cream Toppings: Store-bought salted caramel sauce (or homemade) Sliced bananas Sea salt (optional) Whipped cream swirls (optional) Mini chocolate chips (optional) Instructions 1. Prepare the Graham Cracker Crust: In a large bowl, combine: 2 cups graham cracker crumbs ¼ cup sugar (or brown sugar) ⅛ teaspoon salt 9 tablespoons melted unsalted butter Mix until combined. Press the mixture firmly into the bottom and up the sides about 1 inch of an 8-inch springform pan. Place in the refrigerator while you make the cheesecake mixture. 2. Make the No Bake Peanut Butter Cheesecake Filling: In a large bowl, use an electric mixer to combine: 24 ounces softened cream cheese ¾ cup powdered sugar Beat until smooth. Mix in: 1 cup creamy peanut butter ¼ cup sour cream (or plain Greek yogurt) 2 teaspoons vanilla extract Add in 1 ¼ cups heavy cream and beat for another 1-2 minutes at medium speed until well combined and fluffy. Transfer the cheesecake filling into the prepared crust and smooth it into an even layer. Refrigerate for 4 hours to set. 3. Add Salted Caramel Sauce & Bananas: Once the cheesecake has chilled, add sliced bananas