Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These usually are recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
My recipe posts have been more sporadic lately, but I still try to do them now and then. Today I wanted to share my recipe for a no-bake banana cheesecake. This pie is so good! It has a very strong banana flavor and is nice and creamy. I just made it for the second time and it’s so good and easy to make. Normally I dislike making pies as they take so long, this one doesn’t take as long and is easier as it doesn’t have to go into the oven. I like cheesecakes and banana and the combination works so well.
This recipe is based on Jumbo’s Banaan Monchoutaart recipe.
- Bananas – 3
- Cookies – 260 gram/ 2 1/2 cup
- Cream Cheese – 300 gram/
- Butter – 100 gram/ 1 stick/ 1/2 cup
- Sugar – 100 gram/ 1/2 cup
- Whipping Cream – 250 ml/ 1 cup
For the cookies I use Bastogne cookies, but others should work fine too. For the bananas I like to sue not yet ripe bananas so the pie can be eaten longer (it’s like the bananas keep ripening in the pie and the flavor changes every day). If you want to eat it mostly on the same day or two days use ripe or overripe bananas.
- First crumble the cookies with either a kitchen machine or mash them with a rolling pin till fine and crumbly. Melt the butter in a pan or in the microwave and combine it with the cookie crumbles.
- Cover a spring form with parchment paper on the bottom and sides and pour the cookie mixture into it, cover the bottom and press tight with a spoon. Set aside or in the fridge.
- Now start on the cream cheese filling. First whip the cream with a mixer. The set the whipped cream aside.
- I a large mixing bowl combine the sugar and cream cheese. Mash the bananas with a fork or with a blender, then add to the bowl. Mix the bananas, cream cheese and sugar together.
- Then grab a spoon and gently spoon the whipped cream through the mixture.
- Now pour the mixture on top of the cookie crust and set the pie in the fridge for at least 2 hours.
- When you’re ready to eat you can decorate the pie with chocolate, banana or wallnuts or leave it plain.
I remember you mentioning how good this was. Glad to have the recipe, Lola!
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Now that I made it again I thought it would be fun to share the recipe 🙂
Oh now that sounds good and I love cheesecake.
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Due to the whipped cream and the bananas the texture is different from most cheesecakes, but it’s really good.
Mmmm, looks delicious! I like all manner of cheesecakes, so I would definitely eat this. 🙂