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Delicious and easy no bake Chocolate Banana Mascarpone Cheesecake

This tasty No-Bake Chocolate Banana Cheesecake with Mascarpone is an absolute heaven for all chocolate lovers! It has a creamy, velvety texture and is full of wonderful flavours. It is also easy to make: a great dessert even for novice bakers.

Why is this recipe so good

I am very happy to present you this cheesecake recipe as it is one of my most successful inventions! It is very quick, easy and incredibly delicious at the same time. This is a no bake cheesecake but it also doesn’t contain gelatin. How does it become stable than? It’s very simple: with chocolate!

We all love chocolate because of its fantastic taste but it also has other functions in baking. The cocoa butter is very solid and can work as a stabilizer in creamy desserts: so it works in two ways in this cheesecake. If you are not very experienced working with chocolate, I strongly advise you to read my post How to Work with Chocolate which will give you lots of information and tips about this wonderful product.

The crust on the bottom is also great as it contains walnuts. This is a nice way to add an interesting touch to the cookies.

Last but not least, we have bananas: the perfect fruit for any dessert. In this cheesecake they are adding some structure and also make the cake less heavy. If you are a real chocoholic you might want to skip them, but I won't recommend it. The taste and the texture are really great with the bananas.

Tips for making this dessert

This cake is very easy to make. You just need to prepare the crust, press it onto the bottom of your pan and then make the filling and layer it with the bananas. The only thing that might seem hard if you are a novice, could be the process of mixing the chocolate with the mascarpone. Here are my best tips for a smooth filling:

Make sure both ingredients are with similar temperature, which might mean that you need to cool down a bit the chocolate after melting it and to leave the mascarpone out of the fridge for few minutes before preparing the cake. That way you want to avoid the chocolate from hardening quickly while being mixed with the mascarpone.
Little by little add the mascarpone to the chocolate first and not the other way around. If you follow these two important rules, your filling will become perfectly nice and smooth.

One more good thing about this cheesecake is that it doesn’t need to stay for too long in the fridge before serving. It needs about 4 hours for the filling to stabilize as it takes short time for the chocolate to harden. That means that if you have a party in the afternoon or evening, you can prepare the dessert on the same day in the morning!

I am sure you will love this dessert! If you made it, please let me know in the comments how it went. And if you like it, please share it in social media so that more people can benefit from the recipe!

Check out also some of my other no bake cheesecake recipes:

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5 from 1 vote

The Best Chocolate Banana Cheesecake

Course Dessert

Prep Time 30

Fridge Time 4

Total Time 4 30

Servings:

Author: Daniela Lambova

Ingredients

Metric - US Customary

▢ 1 cup/ 100 g cookie crumbs, or graham cracker crumbs (I used petit beurre)
▢ ½ cup / 50 g ground walnuts
▢ ¼ cup / 50 g butter, melted
▢ 2 cups/ 500 g mascarpone
▢ ½ cup / 60 g powdered sugar
▢ 2 teaspoons vanilla extract
▢ 4,2 oz / 120 g dark chocolate, chips or block - melted (+ more for decoration)
▢ 2 medium bananas, finely sliced (+ 1 for decoration)

Instructions

Crust:

Line a 17-18 cm (7 inch) spring form pan with a circle of baking paper.
In a bowl combine cookie crumbs and ground walnuts and stir. Use a kitchen scale to divide them in two equal parts (if you don’t have scale, use a measuring cup).
Combine one half of the cookie crumb mixture with the melted butter and mix well. Press it to the bottom of the prepared spring form pan. Place the pan in the freezer while preparing the cheesecake filling.

Filling:

In a large bowl with an electric mixer beat together mascarpone, vanilla and powdered sugar until smooth.
Melt the chocolate: preferably on a double boiler (over a pan of gently simmering water). Cool it down a bit.
Using a rubber spatula fold in the melted chocolate. Start by adding a bit of the mascarpone mixture to the chocolate (1 tablespoon at a time) then mixing energetically. repeat 2-3 times and then fold the chocolate mixture into the remaining mascarpone.
Spoon about ⅓ of the mascarpone mixture in the cake pan, over the crust. Arrange on top half of the banana slices and sprinkle them with about ⅓ of the remaining crumb mixture.
Spread another ⅓ of the mascarpone mixture and cover with a second layer of bananas and cookie crumbs. Spread on top the last part of the mascarpone and smooth it with a spatula.
Cover the cheesecake with cling film and let it stay in the fridge for at least 4 hours.
Before serving decorate with the remaining fresh bananas, crumbs and melted chocolate.

Notes

Store the cheesecake for up to 4 days in the fridge.

If you don't have much experience with chocolate, choose a kind with about 60% cocoa content as it will be easier to mix it with the mascarpone. For real chocolate lovers 80-90% cocoa content is great but you need to be extra careful to avoid the chocolate hardening while being mixed in the filling.

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