This easy No Bake Cookie Strawberry Banana Cheesecake recipe is full of strawberry and banana flavor. Made with gelatin and fruits, it has a thick and creamy texture. This perfect, not very sweet dessert, is a favourite with children.
30 pieces of biscuit cookies
300 g strawberries washed and mashed
3 tbsp cold water
4 tsp unflavored gelatin
600 g cream cheese (your choice), room temperature
½ cup sugar (I used Frosting Cream Cheese and I didn’t add sugar)
1 ¼ cups heavy whipping cream, cold
½ vanilla extract
1 cup powdered sugar
100 g coconut or ½ chocolate.
Step 1: Add the strawberries to a food processor or blender and puree until smooth. Put the strawberry mixture on the stove and warm up to hot, stirring constantly. Then remove from heat and set aside.
Step 2: Add the cold water to a small bowl and sprinkle gelatin over the water. Let it sit for 5 min.
Step 3: Heat the gelatin in 10 second increments, stirring between, until it’s melted and smooth.
Step 4: Pour the melted gelatin into the hot strawberry mixture and stir well to combine. Set a mixture aside to cool a little while you work on the rest of the filling.
Step 5: In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth (If you use Frosting Cream Cheese, skip this step).
Step 6: In another large mixer bowl, add a heavy whipping cream, ¾ cup powdered sugar and vanilla extract. Whip on high speed until stiff peaks form. Set aside.
Step 7: Add the strawberry mixture to the cream cheese mixture or Frosting Cream Cheese and beat until well combined and smooth.
Step 8: Carefully fold the whipped cream into the cream cheese/strawberry mixture until well combined. Set aside.
Step 9: Cover the cutting board with wrap.
Step 10: On the top of wrap fold cookies in 3 columns in 5 rows.
Step 11: Cover the layer of cookies with ¼ whipped cream/ cream cheese/strawberry mixture.
Step 12: Fold the second layer of cookies on the top of mixture.
Step 13: Cover the second layer of cookies with another ¼ whipped cream/cream cheese/strawberry mixture.
Step 14: Peel banana and put it in the middle of the second layer of mixture.
Step 15: Put your 2 hands under the wrap with 1 and 3 columns of cookies and bend both sides in the triangular shape very carefully.
Step 16: Fix the wrap with cake better and tighter so that it takes shape.
Step 17: Refrigerate cheesecake 4 hours or overnight.
Step 18: Refrigerate the rest of whipped cream/ cream cheese/strawberry mixture.
Step 19: After 4 hours or next morning open cake from the wrap carefully.
Step 20: Warm up leftover mixture in the microwave 10 seconds or until creamy.
Step 21: Top the cheesecake off with the mixture and coconut or ground chocolate.
I would like to tell you I made 2 cakes because it was too much mixture for one cake.