This blueberry banana cheesecake is the perfect dessert for any occasion! Made with a creamy and tangy filling of cream cheese and Greek yogurt, this cheesecake is a delicious blend of flavors and textures.
The sweetness of the bananas and blueberries is balanced perfectly with the tanginess of the cream cheese and Greek yogurt, making for a refreshing and indulgent dessert. The cheesecake has a traditional graham cracker crust and is topped with a decadent layer of sweet cream, which adds a soft texture and a subtle hint of sweetness.
Combining the fluffy cheesecake filling with the crunchy crust and the juicy blueberries and bananas makes for a mouth-watering treat that will leave you craving more.
Directions:
For the crust:
Line the bottom and sides of a 24cm (9.5 inch) loose bottom cake tin with parchment paper. Blend the crackers with the butter, then press the crumbs into the bottom of the cake tin. 
Preheat the oven to 180 °C (355 °F) and bake for approximately 10 minutes, or until golden brown around the edges.
In a large bowl, mix the cream cheese with the yogurt. Soak the gelatin in a little cold water and mix the sweet cream along with the sugar, juice, and grated zest of half a lime over low heat until the sugar is completely dissolved.
Take the pan off the heat. Remove the water from the gelatin and pour the gelatin into the pan. Mix until dissolved. Gradually pour the mixture over the cream cheese and yogurt and stir until smooth.
Put one third of the cream mixture in the tin over the cracker crust, then add the sliced bananas and blueberries. Pour over the remaining cream and refrigerate for at least 5 hours.
Enjoy!
Blueberry Banana Cheesecake
Ingredients
- 300 g graham crackers
- 100 g butter
- 400 g cream cheese
- 400 g Greek yogurt
- 200 g cooking cream
- 150 g sugar
- 1/2 lime
- 5 g sheet gelatin
- 2 bananas
- 100 g blueberries
Instructions
-
Preheat the oven to 180 °C (355 °F). Line the bottom and sides of a 24 cm (9.5 inch) loose bottom cake tin with parchment paper.
-
Blend the crackers with the butter, then press the crumbs into the bottom of the cake tin. Bake for approximately 10 minutes, or until golden brown around the edges.
-
In a large bowl mix the cream cheese with the yogurt.
-
Soak the gelatin in a little cold water.
-
Mix together the cooking cream, sugar, the juice and zest of half a lime, in a pan over a low heat until the sugar is completely dissolved. Remove from the heat.
-
Drain the water from the gelatin, and gradually add the gelatin to the pan, mixing until dissolved.
-
Gradually pour the mixture over the cream cheese and yogurt and stir until smooth.
-
Put one third of the cream mixture in the tin over the cracker crust, then add the sliced bananas and the blueberries. Pour over the remaining cream and refrigerate for at least 5 hours.
Notes
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