Banana and Chocolate Cheesecake
Creamy, fresh, and absolutely delicious: the banana and chocolate cheesecake is the perfect dessert to win hearts at first bite. A crunchy cocoa base meets a velvety banana cream with a touch of liqueur, all enveloped by a milk chocolate topping that melts in your mouth. Perfect for summer, it requires no baking and is incredibly easy to prepare.
This banana and chocolate cheesecake is a perfect treat for any season, especially during summer when you prefer not to turn on the oven. An elegant and surprisingly easy-to-make dessert that will delight both kids and adults! If you try it, let me know how it goes in the comments and share your version on Instagram by tagging me. 💛
Also, try these cheesecake recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the banana and chocolate cheesecake:
(8-inch pan)
- 9 oz cocoa cookies
- 1/2 cup butter
- 3 bananas
- 3 1/3 tbsp lemon juice
- 7 oz cream cheese
- 1/2 cup sugar
- 1 1/2 tbsp butter
- 1/4 cup sweetened condensed milk
- 4 tsp liqueur
- 2 small containers fruit yogurt (Banana)
- 2 1/2 tsp gelatin sheets
- 5 oz milk chocolate
- 1/2 cup heavy cream
Steps
For the preparation of the banana and chocolate cheesecake watch the video HERE.
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Prepare the Base:
Finely grind the cocoa cookies in a food processor. Melt the butter and mix it with the crushed cookies until you obtain a sandy mixture. Pour the mixture into a springform pan (8-inch diameter) lined with parchment paper and compact well with the back of a spoon.
Place in the fridge for at least 30 minutes.
Prepare the cream:
Place the butter, sliced bananas, sugar, and lemon juice
cook for about 10 minutes, stirring occasionally and lightly mashing the bananas. Turn off the heat and let cool. In a bowl, combine the yogurt, cream cheese,
and the sweetened condensed milk and mix. Add the banana mixture and blend. Meanwhile, soak the gelatin in cold water for about 10 minutes
squeeze the gelatin and dissolve it with some liqueur over the heat or in the microwave. Add it to the mixture and blend. Pour the cream onto the base. Place in the fridge for at least 4 hours (preferably overnight).
Prepare the topping:
Heat the heavy cream in a saucepan until it is about to boil. Add the milk chocolate in pieces, stirring until completely melted. Let it cool for a few minutes, then pour over the cheesecake and level well. Return to the fridge for at least 1 hour, until the topping is firm.
After a few hours, remove the pan and decorate as desired!
Enjoy your meal!
The topping can be enriched with hazelnut crumbs or dark chocolate flakes for a crunchy contrast. Serve with fresh banana slices just before serving for a decorative touch.
