This no-bake banana cheesecake is creamy, light, and full of fresh banana flavor, with a crisp base and a glossy banana jelly topping. It sets beautifully in the fridge, so it is perfect for making ahead for guests or a quiet weekend treat. If you love creamy no-bake desserts, you will also enjoy our Chocolate-Covered Cottage Cheese Bars and Homemade Chocolate Ice Cream.
Ingredients
For the base:
- 6 crispbreads
- 200 g (1 large) banana, peeled weight
For the cheese layer:
- 13 g (1 tbsp) gelatin
- 70 ml (1/4 cup) water
- 280 g (10 oz) block cottage cheese (5%)
- 85 g (1/3 cup) ricotta
- 200 ml (3/4 cup) milk (2.5%)
- 1 g vanillin
- Sweetener, to taste
- 40 g banana
For the banana jelly layer:
- 7 g (2 tsp) gelatin
- 50 ml water
- 15 ml (1 tbsp) lemon juice
- 150 ml (2/3 cup) water
- 200 g (1 large) banana
- Sweetener, to taste
Instructions
- Crush the crispbreads in a blender. Mash the banana with a fork into a puree. Combine both masses and refrigerate while you prepare the cheese layer.
- For the cheese layer, bloom the gelatin in water, then warm gently until dissolved (do not boil). Blend the cottage cheese, ricotta, milk, vanillin, and sweetener until lump-free. Stream in the dissolved gelatin and stir.
- Line the bottom of a 16 cm (6-inch) springform with plastic wrap or foil and the sides with parchment. Press in the base, pour over the cheese layer, and chill 1 hour.
- For the banana layer, prepare the gelatin per package. Mix 150 ml water with the lemon juice and sweetener; stir in the gelatin. Slice the banana into rounds and arrange over the cheese layer. Pour over the jelly and chill until fully set.
Tips
- Blend the cheese mixture until completely smooth so the finished cake slices cleanly.
- Chill the base well before adding the cheese layer, and give the finished cake plenty of time to set before slicing.
- For more no-bake dessert ideas, explore the guides at Serious Eats.
Nutrition (per 100 g): 110 kcal | Protein 7 g | Fat 2 g | Carbs 14 g