A super simple delicious fudgy chocolate marbled banana bread made with left over ripe banana…
No Bake Banana Cheesecake with Chocolate Ganache
Living in a place like Chennai where it is year long summer, frozen and no bake treats are a necessity. There are ice creams, smoothies, and sometimes ice pops always available in our freezer and a new addition to them are these no bake banana cheesecake with chocolate ganache topping.
So very simple, very very delicious and just so perfect even if you are planning to make this frozen cheesecake for a party! It is that perfect and you know what?!! You need only 7 ingredients to make this ultimate cold dessert in the most favorite flavors. And the 7 ingredients include the chocolate ganache topping too.. Too good, right?
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Read on for the recipe below –
No Bake Banana Cheesecake with Chocolate Ganache
A perfect frozen treat for your summer parties and brunch or just a treat that is made with no fuss – No Bake Banana Cheesecake with Chocolate Ganache
Equipment
- Food processor – optional, If not available use large bowl and hand whisk.
- 8" Round Springform Pan
Ingredients
For the Cheesecake
- 125 Grams Digestive Biscuits One small pack approx.
- 1 Cup Cream Cheese About 120 grams
- 1 Cup Condensed Milk Divided in to 3/4 and 1/4
- 2 Ripe Banana Not too mushy
Chocolate Ganache
- 75 grams Dark Chocolate
- 75 ml Heavy Cream 2/3 Cup
- 3 tbsp Icing Sugar
Instructions
- Line and Prepare the spring form pan.
- In a food processor, add the digestive biscuits and 1/4 cup of the condensed milk and pulse until crumbly.
- Empty the contents onto the prepared pan and spread. Press down with a glass tumbler until evenly spread.
- In a cleaned food processor bowl add the cream cheese, banana and the remaining condensed milk.
- Process until smooth.
- Pour it on top of the biscuit crust and freeze at least for 3-4 hours.
Make the ganache
- In a sauce pan heat the heavy cream. Switch off the flame.
- Add the dark chocolate pieces and cover it for five minutes.
- After 5 minutes add the icing sugar to the chocolate and the cream. Using a hand whisk, whisk until a soft and smooth filling is ready[About 3-4 minutes]
- Pour the filling in a piping back if you like and drizzle over the frozen cheesecake.
- Keep in freezer until you are ready to serve.
- Slice and serve.
Notes
- Use Dulce le Leche in place of condensed milk if you want a toffee flavor in the cheesecake.
- Slice using a clean knife for clean pieces.
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