Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 biscuits/cookies of your choice
  • 2 tsp pourable honey or agave syrup
  • 250 g Ricotta
  • 200 g cream cheese
  • 2 ripe bananas
  • Freshly squeezed lemon juice
  • 150 g berries of your choice
  • To garnish: fresh fruits of fruit purée

Method
 

  1. Grease a spring form cake tin.
  2. 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.
  3. Puree the banana and add a few drops of lemon juice.
  4. Mix the two cream cheeses with the banana purée until light and fluffy, then fold in the fruits. Combine gently.
  5. Tip the cream cheese mixture over the crumb base, spreading it out evenly.
  6. Rest in the refrigerator for a minimum of 1-2 hours. Carefully unclip the cake tin and move the cake to a plate.
  7. Garnish with extra fruits, cooked fruit purée or compote just before serving. You can scatter some chopped nuts over it too.