Banana Cheesecake
The no-bake banana cheesecake has made it onto my list of quick desserts when I wanted something refreshing and creamy without using the oven. I’ve tried different versions with banana puree, but this time I left the bananas sliced between the layers, and I liked it even more. The base is classic, made with cookies and butter, while the cream cheese is light and not too sweet. It’s perfect to make when you have ripe bananas and want to use them in a different way than in a loaf. Quick Info Total time: about 30 minutes + 4-5 hours chilling Actual preparation time: 30 minutes Baking time: no baking required Servings: 10 Difficulty: easy Recipe type: no-bake cheesecake, fruit dessert Ingredients 550 g cream cheese 250 g crushed cookies 200 g butter 100 g powdered sugar 3 bananas (ripe but still firm) 200 ml heavy cream 1 teaspoon vanilla extract 2 packets vanilla sugar chocolate chips for decoration Instructions 1. Crush the cookies in a food processor or with a rolling pin. They should not be powdered, but in small pieces. 2. Melt the butter and add it to the cookies. Add half of the vanilla extract and one packet of vanilla sugar. Mix until the cookies absorb all the fat and the mixture holds together. 3. Press the mixture into a round cake pan lined with plastic wrap. I usually use a 23 cm pan. Press it down with a spatula or the back of a spoon until it’s even. Place the pan in the refrigerator while preparing the cream. 4. Whip the heavy cream until it holds stiff peaks. 5. In a bowl, mix the cream cheese with the powdered sugar, the remaining vanilla extract, and the second packet of vanilla sugar. Blend until smooth. 6. Fold the whipped cream into the cream cheese mixture. The cream should be smooth but not liquid. 7. After 10-15 minutes in the fridge, the base will be firmer. Place the first layer of banana slices directly on top of the base. The bananas should be sliced neither too thick nor too thin to prevent them from sliding. 8. Add a generous layer of cream cheese mixture. 9. Add another layer of banana slices on top of the cream. 10. Cover everything with the final layer of cream cheese mixture. Smooth the surface with a spatula. 11. Refrigerate the pan for at least 4-5 hours. It’s best to leave it overnight, but 4 hours is sufficient for it to set. 12. Before serving, decorate with fresh banana slices and chocolate chips. Add the decoration just before serving to prevent the bananas from oxidizing. Why I make this recipe often It’s a quick, no-bake dessert that’s perfect when I have leftover bananas and don’t want to turn on the oven. It’s easy to prepare, the ingredients are simple and accessible. It keeps well in the fridge for a day, so I can make it a few hours before guests arrive. Tips and Variations Tips Do not add the banana slices for decoration until the very end, just before serving, to keep them yellow. If the cream cheese is too wet, drain it beforehand. For the base, digestive biscuits are a good choice, but others can work too, as long as they are crunchy. Substitutions If you can't find cream cheese, you can use mascarpone, but the flavor will be richer and more neutral. Plant-based cream can be used if you don’t have heavy cream, but the texture will be slightly different. Variations You can also make the cream with banana puree mixed into the cheese if you want a more subtle banana flavor throughout the dessert. Other sliced fruits, like strawberries, can be alternated with bananas, but be careful not to change the structure too much to avoid a watery texture. Serving Ideas Serve cold, cut into slices. You can sprinkle chocolate flakes or chopped nuts over the final cream if you want extra texture. The bananas for decoration can be drizzled with a little lemon juice to slow down oxidation. Frequently Asked Questions 1. Can I use a different type of cookies for the base? Yes, any plain, crunchy cookies will work, as long as they are not too sweet or too moist. 2. How long does the cheesecake last in the fridge? It lasts 24 hours in the fridge without any issues, but after a day, the base may start to soften from the fruit. 3. What type of cream cheese is suitable? Use fresh, creamy cottage cheese, but not too watery. 4. Can the cheesecake be frozen? I do not recommend it, as the bananas become watery after thawing and the cream changes texture. 5. Can I make the dessert just with cream cheese, without a layer of bananas in the middle? Yes, if you prefer a simpler version or don’t have enough bananas, you can just add a layer at the bottom or only for decoration. Nutritional Values Values are estimated for one slice out of 10: Calories: approximately 380 kcal Protein: 6-7 g Fat: 25 g Carbohydrates: 30 g The dessert is rich, containing butter, cream, cheese, and cookies. The bananas add fiber but also contribute to the total carbohydrate count. Storage and Reheating The no-bake banana cheesecake should be kept in the fridge, covered, and consumed within 24 hours. It cannot be reheated, and freezing is not recommended. If you want to maintain its fresh appearance, add the banana decoration only before serving.
Preparation
As usual, we will start with the cookie crust for which we need crumbly cookies that we grind in a food processor. They don't need to be ground too finely. Over the cookies, we add melted butter, 1/2 teaspoon of vanilla extract, and 1 packet of vanilla sugar. We mix well until the melted butter is absorbed by the cookies, then we spread the mixture in a baking dish. I always prefer my round baking dish, which I line with plastic wrap. Use a spatula or a spoon to press the crust. While preparing the cream cheese, place the dish in the refrigerator. Whip the liquid cream well, then add it over the sweet cheese. We also add powdered sugar, the other half of the vanilla extract, and 1 packet of vanilla sugar. We mix very well and put it in the fridge. On top of the crust in the dish, which is already firmer after 10-15 minutes in the fridge, we add a layer of banana slices. Followed by a generous layer of cream cheese, then another layer of bananas. We finish with another layer of cheese. We smooth the surface of the cake well and put the dish in the fridge for at least 4-5 hours. Before serving, we decorate with banana slices and chocolate chips. I do not recommend placing the banana slices on the cheesecake too early, as they turn dark and lose their nice appearance :) You can also make the cheesecake with banana puree in the cheese mixture, but with layers, the taste is more intense.
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