No bake chocolate and banana cheesecake

No bake chocolate and banana cheesecake

Based on 0 ratings
Mayra

Mayra

Community member

"Be sure to edit the amount of chocolate to your liking and I hope you enjoy this quick and easy recipe."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings2
30 g
digestive biscuits
15 g
butter
50 g
mascarpone cheese
60 ml
double cream
15 g
sweetened cocoa powder
¼
banana
10 g
milk chocolate
¼ tsp
Vanilla extract

Utensils

parchment paper, baking tin, rolling pin, 2 pots, freezer bag, Bowl , whisk, cooking spoon, heatproof bowl, knife

  • Step 1/6

    • parchment paper
    • baking tin

    Use some of the butter to grease the round baking tin and then line with parchment paper

  • Step 2/6

    • 30 g digestive biscuits
    • 15 g butter
    • rolling pin
    • pot
    • freezer bag

    Crush the biscuits by placing them in a freezer bag and using a rolling pin. Melt the rest of the butter in a pan and mix in the crushed biscuits.

  • Step 3/6

    Press the biscuits into baking tin and leave in the fridge while you do the filling.

  • Step 4/6

    • 50 g mascarpone cheese
    • 60 ml double cream
    • 15 g sweetened cocoa powder
    • ¼ tsp Vanilla extract
    • Bowl
    • whisk
    • cooking spoon

    Place the mascarpone and double cream into a bowl and whip with an electric whisk until stiff peaks form. Then add in the cocoa powder and vanilla extract and stir.

  • Step 5/6

    • ¼ banana
    • 10 g milk chocolate
    • heatproof bowl
    • knife
    • pot

    Place your filling on top of your biscuit base and leave in the fridge. Meanwhile break up the chocolate and place into a heatproof bowl over a pan of boiling water and melt. Dip the sliced up banana pieces to make chocolate dipped banana slices to decorate your cake.

  • Step 6/6

    Leave in the fridge for an hour or two and enjoy with a squirt of whipped cream.

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