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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 mins
Chilling Times6 hrs
Total Time6 hrs 50 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



  • 90 g graham crackers
  • 30 g melted butter


  • 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.


  1. 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. 
  2. You can crush the graham crackers using a food processor or plastic bag and rolling pin.
  3. 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.