No-bake banana cheesecake
This no-bake banana cheesecake is soooo easy to make! It’s sugar-free and low-fat too – so perfect for those who care about their health and waist! You can use gluten-free cookies, if needed. I made them with blueberries but blackberries, cherries, raspberries, mango, passion fruit etc would work too.
Ingredients
Method
- Grease a spring form cake tin.
- Crush the cookies into crumbs. Heat the honey in a saucepan, add the crumbs and stir for a few minutes. When the crumbs have absorbed the honey evenly, take it off the heat.Transfer it into the prepared cake tin. Spread it out evenly with a spoon, pressing it down. Let it cool.
- Puree the banana and add a few drops of lemon juice.
- Mix the two cream cheeses with the banana purée until light and fluffy, then fold in the fruits. Combine gently.
- Tip the cream cheese mixture over the crumb base, spreading it out evenly.
- Rest in the refrigerator for a minimum of 1-2 hours. Carefully unclip the cake tin and move the cake to a plate.
- Garnish with extra fruits, cooked fruit purée or compote just before serving. You can scatter some chopped nuts over it too.