No Bake Ripe Banana Cheesecake (Japanese-Style)
This no-bake ripe banana cheesecake is a fun and unique way to use up overripe bananas. It uses a Japanese rare cheesecake base, which results in a light and soft cheesecake that is tart and full of banana flavor!
Prep Time50 minutes mins
Chilling Times6 hours hrs
Total Time6 hours hrs 50 minutes mins
Course: Dessert
Cuisine: Japanese
Keyword: japanese rare cheesecake, japanese rare cheesecake recipe, no bake banana cheesecake, no bake japanese cheesecake, no bake ripe banana cheesecake
Servings: 6 servings
Calories: 385kcal
Crust
- 90 g graham crackers
- 30 g melted butter
Cheesecake
- 224 g cream cheese 1 block
- 25 g sugar 2 tbsp
- 40 g milk 3 tbsp
- 1.5 packet gelatin 10.5g/3.75 tsp, Note 1
- 15 g lemon juice 1 tbsp
- 200 mL heavy whipping cream
- 3 overripe bananas mashed
Toppings (optional)
- Whipped cream
- Sliced bananas
- Crushed nuts e.g. pecans
Crush the graham crackers and mix in the melted butter. Note 2
Tightly pack the mixture down into a 6" diameter by 3" height cheesecake pan. Cool in the fridge.
Whip together cream cheese and sugar in a large bowl until light and fluffy. Mix in the lemon juice.
Add half of the heavy whipping cream and mix on medium-low until smooth. Mix in the remaining half of the whipping cream on medium-low to medium until smooth and slightly thickened.
Add milk and gelatin to a small bowl and let it sit (bloom) for 1-2 minutes. Microwave for 10 seconds or until melted and hot, but not boiling.
Mix in a small amount of the cheesecake batter to the gelatin. Note 3
Then, add and mix in the gelatin/cheesecake blend with the remaining cheesecake mixture.
Add the mashed bananas to the cheesecake mixture. For a layered look, skip to the section below.
Pour into the cake pan and refrigerate for at least 8 hours to set completely before slicing and serving with your desired toppings.
Optional: Layered appearance
Set aside about 1/4 of the cheesecake mixture and add a pinch or two of sugar to the smaller portion of cheesecake offset the extra tartness.
Add the mashed bananas to the larger portion of cheesecake batter.
Pour the banana batter into the cake pan and freeze for 20 minutes, or until slightly set.
Add the reserved cheesecake mixture on top. Refrigerate the cheesecake for at least 6 hours to set completely before serving with your desired toppings.
- I originally tried this cheesecake with one packet of gelatin, but it was quite soft. So, I increased the amount of gelatin since overripe bananas do contribute quite a bit of extra moisture.
- You can crush the graham crackers using a food processor or plastic bag and rolling pin.
- Mixing a small amount of cheesecake batter with the melted gelatin before mixing it with the entire cheesecake batter helps to "temper" the gelatin and prevent it from clumping.