Name: No-bake banana and custard cheesecake recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 200g Granita biscuits; 80g unsalted butter, melted; 750ml thickened cream; 100g vanilla Instant Pudding; 2 bananas, finely diced; 1/2 tsp vanilla essence; 1 tsp caster sugar; 40g milk chocolate

by Greer Worsley Last updated on 09/06/2022

This creamy no-bake ‘cheesecake’ has all the delicious flavours of vanilla custard and banana, set over a traditional biscuit base. - Greer Worsley

Ingredients

200g Granita biscuits
80g unsalted butter, melted
3 cups (750ml) thickened cream
100g vanilla Instant Pudding
2 bananas, finely diced
1/2 tsp vanilla essence
1 tsp caster sugar
40g milk chocolate

Method

Step 1

Line the base and sides of a 20cm springform cake tin with baking paper.
Step 2

In a food processor, blitz biscuits into a fine crumb. Add melted butter and pulse to combine. Pour into prepared tin and press into an even layer in the base.
Step 3

Pour 600ml cream into a bowl and sprinkle over instant pudding mix. Using electric beaters, beat for 1 minute until thick and creamy. Fold through diced bananas, then pour into cake tin over biscuit base. Smooth the top. Refrigerate for at least 1 hour to set.
Step 4

Just before serving, whip remaining cream with vanilla and sugar until thick. Spread into a thin even layer over the top of the custard mixture. Remove sides of tin, then ease a pallet knife between the biscuit base and the baking paper lining, and gently transfer to serving platter.
Step 5

Melt chocolate and spread in a thin layer on a metal tray. Refrigerate or freeze to set, then use a flat knife to scrape chocolate curls. Pile on top of the cake.