The Most Banana Cheesecake Ever, No-Bake

Ingredients

• 110 g Petit Beurre cookies (Yarych brand, for the base)
• 60 g Butter (Melt)
• 2 Bananas (For the white layer)
• 200 ml 33% cream (For the white layer)
• 10 g Gelatin (For the white layer; pour over 50 ml cold water and leave to bloom)
• 50 ml Cold water (For blooming the gelatin in the white layer)
• 25 ml Lemon juice (For the white layer; 2 tbsp)
• 400 g Cream cheese (For the white layer)
• 100 g Powdered sugar (For the white layer)
• 10 g Gelatin (For the jelly layer; pour over 50 ml cold water and leave to bloom)
• 50 ml Cold water (For blooming the gelatin in the jelly layer)
• 200 ml Water (For the jelly layer)
• 25 ml Lemon juice (For the jelly layer; 2 tbsp)
• 60 g Sugar (For the jelly layer)
• 2 Bananas (For the jelly layer; cut into 1 cm-thick slices)
• 15 ml Lemon juice (1 tbsp for drizzling over the sliced bananas)

Steps

1. 1

   Crush the cookies in a blender until finely crumbed.

2. 2

   Melt the butter on the stovetop or in the microwave. Add it to the cookies and mix until you have a uniform, moist crumb.

3. 3

   Line a 16 cm springform pan with parchment paper. Transfer the cookie mixture to the pan and press it into an even base.

4. 4

   Place the base in the refrigerator for 30 minutes.

5. 5

   Pour 50 ml cold water over the gelatin for the white layer and leave it to bloom.

6. 6

   Place the bananas, cream, and 25 ml lemon juice in a blender. Blend for 1 minute until smooth.

7. 7

   Place the cream cheese and powdered sugar in a bowl. Beat with a mixer for 1 minute.

8. 8

   Add the banana mixture to the cream cheese and beat with a mixer until smooth.

9. 9

   Melt the bloomed gelatin in a double boiler or in the microwave. Pour it in a thin stream into the white mixture, stirring continuously.

10. 10

    Transfer the white filling to the pan over the chilled base and smooth the surface. Refrigerate until set.

11. 11

    Pour 50 ml cold water over the gelatin for the jelly layer and leave it to bloom.

12. 12

    Pour 200 ml water into a small saucepan and add 25 ml lemon juice and the sugar. Heat, but do not bring to a boil.

13. 13

    Add the bloomed gelatin and stir until completely dissolved. Leave the jelly to cool.

14. 14

    Cut the bananas into 1 cm-thick slices and drizzle them with 1 tbsp lemon juice.

15. 15

    Arrange the banana slices closely together in the pan on top of the set white layer.

16. 16

    Using a spoon, pour half of the cooled jelly over the bananas so they do not float. Refrigerate until this layer sets.

17. 17

    When the first jelly layer has set, spoon the remaining jelly over it. If desired, you can pour in all the jelly at once if the position of the bananas is not important.

18. 18

    Refrigerate the cheesecake until completely set. The author recommends leaving it overnight before serving.

Notes

The exact setting time for the white and jelly layers is not specified; wait until they are completely set. The finished cheesecake can be served the following morning.

Nutrition per serving

• dessert
• cheesecake
• no-bake
• banana
• gelatin
• chilled
• European cuisine
• for a festive table