No-Bake Banana Cheesecake Recipe

Banana cheesecake is a creamy, dreamy no-bake dessert with a delicate banana flavor and a rich, silky texture. Perfect for special occasions or when you want something indulgent yet fruity, this cake brings together the sweetness of ripe bananas and the tang of cream cheese on a cocoa cookie crust. It’s the kind of dessert that makes a quiet evening feel like a celebration.

Why Everyone Will Love This Recipe

• No-bake ease: No oven needed, just chill and enjoy.
• Balanced sweetness: Ripe bananas naturally sweeten the cream.
• Elegant yet simple: Great for dinner parties or weekend treats.
• Texture heaven: Silky banana cream meets a crunchy cocoa cookie base.
• Customizable toppings: Dress it up with whipped cream, chocolate, or fresh banana slices.

What Is Banana Cheesecake?

Banana cheesecake is a no-bake dessert that combines a smooth banana-infused cream cheese filling with a buttery chocolate cookie base. While banana cream pies and traditional baked cheesecakes are well-known, this hybrid recipe takes the best of both worlds—light, mousse-like texture and rich banana flavor. It’s especially popular in modern European and American kitchens where fruit-forward cheesecakes are trending.

Cooking Tips

• Use ripe bananas for the sweetest and most flavorful filling.
• Strain the banana puree for a smoother, restaurant-style texture.
• Chill thoroughly—4 hours is a minimum; overnight is even better.
• Line the pan with parchment to make unmolding easy and clean.
• Decorate just before serving to keep banana slices from browning.

Frequently Asked Questions

Can I make this banana cheesecake without gelatin?

Yes, but the structure will be softer. You can try using agar-agar as a vegetarian substitute, adjusting quantities based on the brand.

Can I use a graham cracker crust instead?

Absolutely. Replace cocoa cookies with 2 cups of graham crackers and follow the same method for the crust.

How do I keep the bananas from browning?

The lemon juice in the puree helps, but for decoration, brush banana slices lightly with lemon juice before placing them on top.

Can I make it in advance?

Yes! It’s ideal to prepare the cheesecake a day ahead so it sets properly and develops deeper flavor.

What kind of cream cheese should I use?

Use full-fat block-style cream cheese for the best structure and creamy texture.

How to Store

Store the banana cheesecake in an airtight container in the refrigerator for up to 3 days. Keep it well-covered to maintain freshness and prevent it from absorbing other fridge odors. Serve chilled.

How to Freeze

You can freeze banana cheesecake (without toppings) for up to 1 month. Wrap tightly in plastic wrap and foil. To serve, thaw overnight in the refrigerator and decorate just before eating. Note: freezing may slightly alter texture.

How to Make No-Bake Banana Cheesecake

Crush the cocoa cookies in a food processor. Add melted butter and mix well. Press into a 9-inch (22 cm) springform pan lined with parchment paper. Level with a spoon and refrigerate for 30 minutes.

In a pan, combine sliced bananas, 50g sugar, lemon juice, butter, and vanilla. Cook over medium heat for 3–4 minutes until soft. Puree with a sieve or mash until smooth.

Beat the cream cheese with 50g sugar and the banana puree. Add 100ml heavy cream while mixing and continue until smooth.

Soak gelatin in cold water for 10 minutes. Heat 50ml cream, then dissolve the squeezed gelatin in it. Let it cool slightly.

Add the gelatin-cream mixture to the banana cream and mix until well combined.

In a separate bowl, whip the remaining 150ml heavy cream with 50g sugar until stiff peaks form. Gently fold it into the banana mixture using a spatula.

Pour the banana cream over the cookie base. Smooth the top and refrigerate for at least 4 hours (preferably overnight).

Once set, unmold and decorate with whipped cream, banana slices, and chocolate shavings. Serve chilled.