Banana Cheesecake
A no-bake banana cheesecake on a biscuit base, set with gelatin and topped with fresh banana slices.
Ingredients
| 350 g | shortbread biscuits | |
| 150 g | butter | |
| 3 | bananas | |
| 2 tbsp | 30 ml | lemon juice |
| 450 g | Philadelphia cream cheese | |
| 200 ml | liquid cream | |
| 2 tbsp | 30 ml | powdered sugar |
| 1.5 tbsp | 23 ml | gelatin |
Instructions
- Grind the biscuits into crumbs and mix with the melted butter. Distribute the combination evenly over the bottom of a suitable dish and press.
- Pour 6-7 tablespoons of hot water over the gelatin and stir until it is fully dissolved.
- Peel the bananas and blend them with a blender together with the lemon juice.
- Then add the curd cheese (Philadelphia), the cream and the powdered sugar. Beat into a cream, then slowly pour in the gelatin while stirring.
- Pour the mixture over the biscuit base and put the dessert in the fridge for 3-4 hours to set.
- When you take the cheesecake out of the fridge, decorate with banana slices and serve. Bon appétit!