No bake chocolate and banana cheesecake

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.