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!
I created this no-bake ripe banana cheesecake dessert when I had to use up some overripe bananas and one block of cream cheesecake. I have made several different kinds of Japanese rare cheesecakes in the past since they have a wonderfully light and lightly sweetened flavor. So, I decided to experiment with mixing the overripe bananas with the cheesecake recipe. (It also was a nice change of pace from my usual banana bread recipe).
This cheesecake is relatively simple to make, especially if you only make it one layer. Part of the key to the cheesecake is the mashed, overripe bananas to sweeten the cake naturally!
What are Japanese Rare Cheesecakes?
Japanese rare cheesecakes are no-bake Japanese cheesecakes. They are lighter in both texture and flavor in comparison to the more well-known New York-style cheesecake. Rare cheesecake usually uses gelatin to help give the cheesecake structure since it is not baked.
Notes
- Crushing graham crackers: the fastest way to crush graham crackers is by using a food processor. You could also seal the crackers in a large Ziploc bag and use a rolling pin or mallet to crush the crackers.
- Be careful not to incorporate the heavy whipping cream with the cream cheese on high speed because the cheesecake batter could “break” (become watery).
- Only microwave the gelatin long enough so that the gelatin fully dissolves. If the gelatin boils/bubbles, it may begin to lose some of its gelatinous qualities
- First, mix the melted gelatin with a small amount of cheesecake batter before adding it to the remaining cheesecake batter. This step prevents the gelatin from clumping up.
- I originally tried this cheesecake with one packet of gelatin, but the cheesecake was quite soft. So, I increased the amount of gelatin since overripe bananas do contribute quite a bit of extra moisture.
No Bake Ripe Banana Cheesecake (Japanese-Style)
Ingredients
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
Instructions
- 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.
Notes
- 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.
How to Make a Japanese-style No-Bake Ripe Banana Cheesecake
Begin by crushing graham crackers and mixing them with the melted butter. Tightly pack the mixture down into a 6-inch diameter by 3-inch tall cheesecake pan. Cool in the fridge to harden and solidify.
Whip together the cream cheese and sugar in a bowl until light and fluffy. Mix in the lemon juice. Add half of the heavy whipping cream and mix on medium-low until combined. Mix in the remaining half of the whipping cream 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 dissolved gelatin. Then, add and mix in the gelatin/cheesecake blend with the remaining cheesecake mixture.
Two Cheesecake Options: layered vs. non-layered look
No layers: Add the mashed bananas to the cheesecake mixture. Pour into the cake pan and refrigerate for at least 6 hours to set completely before slicing and serving with your desired toppings.
Layered appearance
Set aside about 1/4 of the cheesecake mixture and add a pinch or two of sugar to that portion to offset the extra tartness. Add the mashed bananas to the larger portion of cheesecake batter. Then, pour the batter with banana into the cake pan and freeze for 20 minutes, or until at least slightly set. Add the reserved cheesecake mixture on top, and refrigerate the cheesecake for at least 8 hours to set completely before serving with your desired toppings.
