1-First Step: Prepare the crust Combine 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter in a bowl. Stir until crumbs resemble wet sand. Press firmly into the bottom of a 9-inch springform pan using a glass bottom. Chill in the fridge for 15 minutes to set. This base supports the filling without crumbling. For gluten-free, use certified crumbs.

2-Second Step: Make the peanut butter banana filling In a large bowl, beat 24 oz softened cream cheese with 1 cup creamy peanut butter using a mixer on medium speed for 2 minutes. Add 1 cup powdered sugar and 1 tsp vanilla extract; mix until smooth. Mash 3 ripe bananas and fold them in gently to keep some texture. Taste and adjust sweetness if bananas are tart. Vegan tip: Use plant-based cream cheese here.

3-Third Step: Whip the cream In a separate chilled bowl, whip 1 1/2 cups heavy whipping cream to stiff peaks, about 3 minutes. Fold the whipped cream into the peanut butter mixture in thirds to maintain airiness. This creates the light, no bake cheesecake texture. Low-calorie option: Swap for whipped coconut cream.

4-Fourth Step: Assemble the layers Pour half the filling over the chilled crust and smooth with a spatula. Drizzle 1/2 cup caramel sauce evenly over it. Add the remaining filling and smooth the top. Tap the pan gently to release air bubbles. Refrigerate for 4-6 hours or overnight for best set. The caramel layer adds gooey contrast to the banana cheesecake.

5-Fifth Step: Add toppings and serve Once set, remove from pan and slice bananas thinly for the top. Arrange slices in a pattern, drizzle with remaining 1/2 cup caramel sauce, and sprinkle 1/4 cup chopped peanuts. For extra flair, add a dollop of whipped cream. Slice with a hot knife for clean cuts. Serve chilled. This peanut butter banana cheesecake no bake impresses at parties.