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Banana Cheesecake

  • Writer: Jordan Low
    Jordan Low
  • Nov 14
  • 2 min read

Serves: 8 | Time: 25 minutes active plus chilling | Type: No-bake dessert


Creamy, cozy, and student friendly

This banana cheesecake is silky and light with a hint of vanilla and lemon to keep it bright. The crust snaps, the filling is pillowy, and the topping is a caramelized banana moment that tastes like a banana split met a cheesecake. No oven needed, just a fridge and a mixing bowl.


Why we love this dessert

  • No bake and no stress

  • Uses spotty bananas that might be headed for the bin

  • Make ahead for parties or study nights

  • DWJ Tested Winner Rating:

    • Cost: 4/5

    • Taste: 5/5

    • Effort: 3.5/5

  • Waste Saved: Uses overripe fruit and pantry crumbs



The Recipe

Ingredients


Crust

  • 200 g graham crackers or Biscoff, crushed

  • 75 g unsalted butter, melted

  • Pinch of salt

Filling

  • 300 g cream cheese, softened

  • 250 ml heavy cream, cold

  • 90 g sugar

  • 2 ripe bananas, mashed very smooth

  • 1 tsp vanilla

  • 1 tbsp lemon juice

  • 7 g powdered gelatin bloomed in 3 tbsp cold wateror 1 tsp agar agar powder simmered in 3 tbsp water for 1 minute

Topping

  • 1 to 2 bananas, sliced

  • 1 tbsp brown sugar

  • Optional warm drizzle of store caramel or honey


Instructions

  1. Make the crust: Mix cookie crumbs, melted butter, and salt. Press into a lined 8-inch square pan or springform. Chill 10 minutes.

  2. Whip the cream: Beat cold cream to soft peaks. Set aside.

  3. Dissolve the setting agent: For gelatin, microwave the bloomed mixture in short bursts until just liquid. For agar, use the hot mixture you simmered.

  4. Make the filling: Beat cream cheese and sugar until smooth. Add banana mash, vanilla, and lemon juice. Beat until silky. Stream in the warm gelatin or agar while mixing. Fold in the whipped cream gently.

  5. Fill and chill: Spread filling over the crust. Smooth the top. Chill at least 4 hours, better overnight.

  6. Finish: Right before serving, top with banana slices. Sprinkle with brown sugar and torch lightly for a brûlée edge, or leave as is and drizzle a little caramel or honey.


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Flavourtown notes

  • Extra stable version: Add 50 g melted white chocolate to the filling for a firmer slice.

  • No torch? Pan sear banana slices in a teaspoon of butter and a teaspoon of sugar until glossy, then cool and place on top.

  • Make it mini: Press crumbs into cups or jars and pipe the filling for grab and go desserts.

  • Balanced flavor: Do not skip the lemon. It lifts the banana and keeps the filling from tasting flat.


DWJ Sustainability spotlight

Brown bananas become dessert gold here. Dry cookie ends and crumb dust from the box make a perfect crust. If you have leftover cream, split it between whipping and a quick coffee topping so nothing goes to waste.


Try the DWJ Dessert Challenge

Plate a slice with caramel, chocolate shavings, or toasted nuts. Tag @diningwith.jordan and use #DWJChallenge so we can feature your version on our page.

 
 
 

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