No-Bake Banana Biscoff Cheesecake
Delicous, light, fluffy, with no oven required! Indulge with creamy banana cheesecake, whipped cream, fresh bananas layered onto a buttery biscoff crust.
We all know, summer is hot! And the last thing most of us want to do is turn on an oven. For someone that loves cheesecake but did not want to turn on the oven, I went the no-bake route. I chose banana because my Southern side was inspired by banana pudding. I broke tradition of using vanilla wafers and used Biscoff cookies instead. Not to be bias, but I LOVE Biscoff cookies and had a feeling they would go really well with this cheesecake. And sure enough, they did!
Recipe:
Biscoff Crust
26–30 Biscoff cookies, finely crushed
6 tbsp unsalted butter, melted
Mix the crumbs and melted butter. Firmly press into a 9×13 pan and refrigerate while you prepare the filling.
Banana Layer
2 medium bananas, sliced
Arrange the banana slices evenly over the chilled Biscoff crust. You can very lightly brush them with lemon juice if you’re concerned about browning, but don’t use much—you don’t want the lemon flavor coming through.
Banana Cheesecake Filling
16 oz full-fat cream cheese, softened
¾–1 cup powdered sugar
1 tsp vanilla extract
¼ tsp banana extract
1 medium ripe banana, mashed
1½ cups cold heavy whipping cream
1 tsp unflavored powdered gelatin
1 tbsp cold water
1. Bloom the gelatin. Sprinkle 1 tsp gelatin evenly over 1 tbsp cold water. Let sit for about 5 minutes.
2. Make the cream cheese mixture. Beat the softened cream cheese, powdered sugar, vanilla, banana extract, and mashed banana until completely smooth.
3. Whip the cream. In a separate bowl, whip the 1½ cups heavy cream to stiff peaks.
4. Dissolve the gelatin. Microwave the bloomed gelatin for about 5–10 seconds, just until liquid. Let it cool briefly—it should be liquid and slightly warm, not hot.
5. Add the gelatin. With your mixer running on low, gradually stream the gelatin into the cream cheese mixture and mix until incorporated.
6. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture in 2–3 additions.
Spread evenly over the banana layer and refrigerate for at least 6–8 hours, preferably overnight.
Stabilized Whipped Cream Topping
1 cup cold heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla
½ tsp unflavored powdered gelatin
1 tbsp cold water
Bloom the gelatin in the cold water for 5 minutes, then microwave for about 5 seconds until liquid. Let it cool slightly.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla until you reach soft peaks. With the mixer running on low, slowly drizzle in the dissolved gelatin. Increase the speed and whip just until stiff peaks form.
Spread or pipe it over the chilled cheesecake.
Enjoy!!
