No-Bake 🍌 Banana Cheesecake: Silky Smooth & Foolproof!
No oven, no fail, absolutely delicious!
As a baking newbie, I used to shy away from fancy desserts—until I discovered this no-bake banana cheesecake. My first attempt was made without even an electric mixer, yet the result blew my mind: velvety cheese paired with sweet bananas, melting in the mouth like a dream!
The best part? No oven needed—just fridge time to set. When I served it to friends, they thought it was from a high-end patisserie! Now, it’s my signature dessert for tea parties and potlucks, always stealing the spotlight.
🔍 Ingredient Breakdown
Simple, accessible ingredients with big impact:
Base: Cookie crumbs + butter for a crunchy contrast to the creamy filling.
Cream cheese: The star, providing richness (use Philadelphia/Kiri for best texture).
Heavy cream: Whipped for lightness.
Gelatin: Sets the cake without altering flavor.
Bananas: Natural sweetness and creamy texture.
Sugar: Adjust based on banana ripeness.
All ingredients are budget-friendly yet yield a luxurious result!
🍽️Serving Suggestions
Chill thoroughly: At least 4 hours for perfect firmness.
Pairings:
Drizzle with caramel or chocolate sauce.
Serve with iced coffee or black tea.
Storage: Keeps for 3 days in the fridge (freezing darkens bananas).
Slicing: Use a hot knife for clean cuts.
❤️ Why You’ll Love It
Beginner-proof: No baking, no stress!
Heavenly texture: Creamy cheese + luscious bananas = perfection.
Instagram-worthy: Top with whipped cream and cocoa powder for a pro look.
Customizable: Swap bananas for mango or strawberries.
Effortless elegance: Make ahead, impress guests effortlessly!
🥗RECIPE🥗
👉🏻Ingredients list
Base: 100g cookie crumbs｜45g melted butter
Filling: 220g cream cheese｜35g sugar｜250g heavy cream｜10g gelatin sheets｜50g hot milk｜Bananas (as needed)
Topping: 80g heavy cream + 7g sugar (whipped)｜Cocoa powder (optional)
👩🍳DIRECTIONS:
❶ Mix cookie crumbs with melted butter, press into the mold, and refrigerate.
❷ Stir cream cheese and sugar 🥣 until smooth.
❸ Soak gelatin sheets in advance, then dissolve in hot milk and mix into the cheese mixture from step 2.
❹ Pour in heavy cream and mix well.
❺ Arrange bananas over the cookie base, then pour in the cheesecake batter from step 4. Refrigerate ❄️ for about 4 hours before unmolding.
❻ Whip the cream rosette ingredients, pipe onto the cake, and dust with cocoa powder.
❓ FAQ
Q1: Can I use gelatin powder instead of sheets?
A: Yes! Use 10g powder + 50g water, dissolve before adding.
Q2: Can I substitute yogurt for cream cheese?
A: Not recommended—yogurt is too thin and tart.
Q3: Why is my filling grainy?
A: Ensure cream cheese is softened and fully smooth; sieve if needed.