Looking for the perfect no-bake dessert? This Easy No-Bake Banana Oreo Cheesecake is a game-changer. Combining a crunchy Oreo cookie crust with a velvety cream cheese filling and hidden whole banana sections, this 6-inch cheesecake offers a stunning cross-section and a heavenly flavor profile. Whether you’re a beginner baker or looking for a quick, impressive treat for afternoon tea, this step-by-step guide ensures a professional result without even turning on your oven.
Banana Cheesecake
If you love the combination of rich chocolate and sweet fruit, this Banana Oreo Cheesecake is about to become your new favorite. There’s something incredibly satisfying about the contrast between the dark, crispy Oreo base and the smooth, pale cheesecake layer. The surprise of finding whole banana pieces inside makes every slice a delight. It’s light, creamy, and the perfect cool treat for those breezy spring afternoons.
Equipment
- 6-inch cake mold
- Mixing Bowls
- Whisk & Rubber spatula
- Fine mesh strainer
- Small zip-top bag
- Tamper or flat-bottom glass
- Kitchen torch or hot towel
Ingredients
The Filling
- 1 block cream cheese (225~250g, softened at room temperature)
- 40 g sugar
- 200 g milk (or heavy cream)
- 3½ gelatin sheets (about 9g)
- 50 g hot milk
- 3 bananas
The Crust
- 80 g Oreo cookies
- 40 g unsalted butter (melted)
Instructions
- Bloom the GelatinSoak 3.5 gelatin sheets (approx. 9g) in ice water until softened. Set aside for later use.
- Prepare the MoldPrepare a 6-inch cake mold. A loose-bottom mold is ideal. If yours doesn't have a base, wrap the bottom tightly with plastic wrap to create a seal.
The Crust
- Melt the ButterUse a double boiler (bain-marie) to melt 40g of unsalted butter. Stir gently until fully liquid and set aside.
- Oreo CrumbsPrepare your Oreo cookies. If using filled Oreos, scrape off the white cream filling first—we only need the chocolate cookies. Place 80g of cookies in a zip-top bag and crush them into fine crumbs.
- MixCombine the crushed Oreo crumbs with the melted butter and stir until well incorporated.
- Set the BasePour the mixture into the cake mold. Use a tamper (or a flat-bottomed object) to press the crumbs down firmly and evenly. Set the mold aside.
The Filling
- Soften Cream CheesePlace one block (225-250g) of cream cheese in a mixing bowl and whisk until smooth.
- SweetenAdd 40g of sugar and continue whisking until well combined.
- Dissolve GelatinTake the softened gelatin from the ice water and stir it into 50g of hot milk until fully dissolved.
- CombineGradually add the gelatin-milk mixture into the cream cheese in batches, stirring constantly to ensure a smooth texture.
- Adjust ThicknessStir in 200g of milk. Pro Tip: For a richer, creamier texture, you may substitute the milk with heavy cream. Add it in batches and whisk until the batter is uniform.
Assembly & Chilling
- Banana LayerSlice 3 bananas into three even sections each. Arrange them vertically and evenly on top of the Oreo crust.
- Pour and SiftGently pour the cheesecake mixture through a fine-mesh strainer into the mold. This ensures the smoothest possible texture. Pop any surface bubbles with a toothpick.
- ChillRefrigerate the cake overnight (at least 8 hours) to let it set completely.
Unmolding & Serving
- Easy DemoldingOnce set, place the mold on top of a tall container smaller than 6 inches in diameter. Warm the sides of the mold with a hot towel or a kitchen torch, then slowly slide the ring down to remove it.
- Final TouchDust the surface evenly with cocoa powder. Transfer the cheesecake to a serving plate and enjoy!
Video
Cooking & Storage Tips
- Tamper Alternative: If you don’t have a professional tamper, use the bottom of a clean glass or a stainless steel bottle wrapped in plastic wrap to press the cookie crust flat.
- Cream Cheese Hack: Cream cheese can be stubborn when cold. Use a rubber spatula to press and smear it against the sides of the bowl first to help it soften before whisking.
- Texture Preference: If you prefer a denser, mousse-like mouthfeel, always go for heavy cream instead of milk.
- Perfect Slices: For professional-looking slices, dip your knife in hot water and wipe it dry before each cut. The heat will glide through the cheesecake without sticking.
- Banana Ripeness: Use bananas that are ripe but still firm. If they are too soft, they might lose their shape when you pour the liquid; if they are too green, they won’t provide that signature sweetness.
- Storage: This cheesecake can be stored in an airtight container in the fridge for up to 3 days. However, the bananas may oxidize (turn slightly brown) over time, so it’s best enjoyed within 24 hours of unmolding.
Tools & equipment you may need
Tamper
Mold
Last Updated on 2026-04-25