Ingredients

For the Biscuit Base:

• 250 ml (8.5 fl oz) milk
• 350 g (12 oz) vanilla biscuits
• 50 g (1.8 oz) butter

For the Cheesecake Filling:

• 1 banana
• 20 g (0.7 oz) cocoa powder
• 350 g (12 oz) cottage cheese
• 100 g (3.5 oz) soft butter
• 50 g (1.8 oz) honey
• 80 g (2.8 oz) boiled condensed milk

For the Topping:

• 200 g (7.1 oz) fresh strawberries

Instructions

Step 1: Prepare the Biscuit Base

1. Crush the Biscuits: Start by crushing the vanilla biscuits into fine crumbs. You can do this by placing them in a food processor or by sealing the biscuits in a ziplock bag and using a rolling pin to crush them. You want a fine, sandy texture.
2. Melt the Butter: In a small saucepan, melt the butter over low heat. Once melted, remove it from the heat and add the milk.
3. Combine the Milk and Butter: Pour the milk and melted butter into the crushed biscuit crumbs. Stir well to combine until the crumbs are moistened and have a wet, sandy consistency.
4. Form the Base: Press the mixture firmly into the bottom of a springform pan or pie dish to form a solid, even base. Use the back of a spoon or a glass to compact it. Place the dish in the fridge to set while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. Mash the Banana: In a mixing bowl, mash the banana with a fork until smooth. This will add natural sweetness and a fruity flavor to the cheesecake filling.
2. Mix Cottage Cheese and Butter: In a separate large bowl, combine the cottage cheese and soft butter. Use a hand mixer or stand mixer to blend the mixture until smooth and creamy.
3. Add the Cocoa and Sweeteners: Add the cocoa powder, honey, and boiled condensed milk to the cottage cheese mixture. Continue mixing until everything is fully incorporated. The cocoa will give a rich, chocolatey depth to the filling, and the honey and condensed milk will provide sweetness.
4. Fold in the Mashed Banana: Gently fold the mashed banana into the cottage cheese mixture until evenly combined.
5. Chill the Mixture: Once the filling is ready, remove the biscuit base from the fridge. Pour the cheesecake mixture over the chilled base and smooth the top with a spatula. Refrigerate the cheesecake for at least 4-6 hours, or overnight for best results.

Step 3: Add the Topping

1. Prepare the Strawberries: Before serving, wash and hull the strawberries, then slice them into thin rounds or halves, depending on your preference.
2. Top the Cheesecake: Arrange the sliced strawberries on top of the chilled cheesecake, either in a decorative pattern or scattered randomly.
3. Serve and Enjoy: Once the cheesecake is fully set and the strawberries are arranged on top, slice and serve. Enjoy the creamy, fruity, and decadent dessert!

Prep Time:

• 15 minutes

Chill Time:

• 4-6 hours (or overnight)

Total Time:

• 4 hours 15 minutes (or overnight)

Servings:

• 8-10 servings

Calories (Per Serving):

• 250-300 kcal

Why This Recipe is Timeless

The No-Bake Banana & Strawberry Cheesecake is a dessert that combines comfort with sophistication. No-bake cheesecakes have long been a favorite for their ease of preparation and rich, creamy texture, and this version with bananas and strawberries is both flavorful and visually appealing. The addition of cottage cheese provides a creamy base without the heaviness of cream cheese, making it a lighter option without sacrificing taste.

This recipe works for almost any occasion, from birthdays and family gatherings to casual afternoon snacks. Its simple yet delicious nature ensures it never goes out of style, and its versatility makes it easy to adapt for different seasons. In the summer, you can swap out the strawberries for other fresh berries like raspberries or blueberries, and in the winter, add a touch of cinnamon or nutmeg for a warm, spiced flavor. The no-bake aspect makes it an excellent choice when you don’t want to turn on the oven, especially during the hot summer months.

This cheesecake’s combination of flavors is a timeless delight, appealing to both children and adults. The sweetness from the bananas and honey, combined with the cocoa and the slight tartness of cottage cheese, creates a harmonious balance. The strawberry topping adds a fresh, vibrant touch that enhances both the flavor and the visual appeal, making it a perfect addition to any dessert table.

Nutrition Facts (Per Serving)

• Calories: 250-300 kcal
• Protein: 6g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 3g
• Sugar: 20g
• Sodium: 100mg

FAQs

1. Can I use other fruits for the topping?
Yes, you can absolutely swap strawberries for other fruits like blueberries, raspberries, or even tropical fruits like mango or pineapple. Choose fruits that are in season for the best flavor.

2. Can I make the base gluten-free?
To make the base gluten-free, simply substitute the vanilla biscuits with gluten-free biscuits or crushed gluten-free crackers. Ensure the rest of the ingredients you use are also gluten-free.

3. How can I make this dessert vegan?
To make this cheesecake vegan, substitute the cottage cheese with a plant-based cream cheese or cashew cream, use dairy-free butter, and replace the honey with maple syrup or agave nectar.

4. How long does this cheesecake last in the fridge?
This cheesecake can be stored in the fridge for up to 3 days, but it’s best enjoyed within the first 2 days for the freshest taste.

Tips for Making the Perfect No-Bake Cheesecake

• Chill the Cheesecake Well: Be sure to allow the cheesecake to chill for at least 4-6 hours, or preferably overnight. This will ensure the filling sets properly and maintains its creamy texture.
• Banana Ripeness: Use ripe bananas for the best flavor. Overripe bananas with plenty of spots will give a richer, sweeter taste to the cheesecake.
• Cottage Cheese Texture: If you prefer a smoother filling, you can blend the cottage cheese in a blender or food processor before combining it with the other ingredients.
• Biscuit Base Variations: If you don’t have vanilla biscuits, you can substitute them with graham crackers or even chocolate cookies for a unique flavor twist.

Storage Tips

• Storing the Cheesecake: Store the no-bake cheesecake in an airtight container in the refrigerator for up to 3 days. If you plan on keeping it for a longer period, you can freeze the cheesecake (without the strawberry topping) for up to 1 month. To thaw, place it in the fridge overnight.
• For the Best Texture: If freezing, allow the cheesecake to thaw completely in the fridge before serving, as the texture may change slightly when frozen.

Conclusion

The No-Bake Banana & Strawberry Cheesecake is more than just a dessert; it’s a celebration of flavors and textures that come together effortlessly. The combination of the creamy, honeyed filling with the sweet fruit topping is a crowd-pleaser that will leave your guests coming back for more. Whether it’s for a special occasion or just a treat to enjoy at home, this cheesecake is a simple yet indulgent way to end any meal. So, get ready to indulge in a no-bake cheesecake that is as timeless as it is delicious, and let the flavors transport you to a place of pure satisfaction with every bite.