3. Prepare the Banana Topping Layer
Bloom the gelatin in 50 ml of cold water for 5-10 minutes.
In a small saucepan, combine 200 ml of water, lemon juice, and granulated sugar. Heat the mixture until the sugar dissolves, then remove from heat.
Gently heat the bloomed gelatin until dissolved, then add it to the sugar mixture, stirring to combine.
Slice the bananas thinly and arrange them in a layer over the set cheesecake layer.
Pour the gelatin mixture carefully over the banana layer to cover it evenly.
Chill the cheesecake in the refrigerator for at least 3 hours or overnight to allow the topping to set.
4. Serve
Once the cheesecake is fully set, carefully remove it from the springform pan. Slice and serve chilled for best flavor.
Prep Time
20 minutes
Cooking Time
No baking required, but allow for 4-5 hours of chilling time
Total Time
4 hours 20 minutes
Servings
8 servings
Calories (Kcal)
Approximately 320 kcal per serving
Explanation of the Recipe: Why It’s Timeless
This banana cheesecake is timeless because it combines beloved flavors in a light, no-bake format that’s versatile and approachable. Bananas are universally enjoyed, lending natural sweetness and a smooth texture that’s ideal for a cheesecake filling. By incorporating heavy cream and cream cheese, the dessert achieves a creamy, rich flavor that’s elevated by the tanginess of lemon juice and the vanilla notes. The easy, no-bake method also makes it an ideal recipe for any level of baker.
Furthermore, this recipe’s refreshing taste and beautiful presentation make it an excellent choice for celebrations or even as a weekly indulgence. Unlike traditional cheesecakes that require baking and extended cooling, this version sets in the refrigerator, making it a practical and time-efficient dessert.
Nutrition Facts (Per Serving)
Calories: 320 kcal
Protein: 6 g
Carbohydrates: 35 g
Fiber: 2 g
Sugars: 25 g
Fat: 18 g
Saturated Fat: 10 g
Sodium: 120 mg
Potassium: 300 mg
