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.