Banana blueberry (no-bake) cheesecake with biscoff crust. This is the first whole cheesecake I’ve ever made and it was SOOO GOOD. I usually make mini individual cheesecakes which is way easier. And I bake them. I think no bake is surprising good quality! (RECIPE BELOW)

BLUEBERRY BANANA (NO-BAKE)CHEESECAKE
WITH BISCOFF CRUST

            **INGREDIENTS CHECKLIST**

✔️ 2.5 cups frozen or fresh blueberries (recommend frozen wild blueberries)

✔️2 TBSP sugar

✔️1 TSP lemon juice

✔️1/4 TSP cinnamon

✔️400g biscoff cookies

✔️1/2 cup salted butter (melted) or 1/2 unsalted butter with 1/4 TSP of salt added

✔️1 cup whipping cream

✔️2 (8 oz) blocks of cream cheese softened

✔️1/2 cup powdered sugar

✔️1 TSP vanilla

✔️2 medium bananas

       *pre-start with the blueberry topping*

               **BLUEBERRY TOPPING**

• 2.5 cups of blueberry’s (or frozen. I used frozen wild blueberries. They add more flavor)

•2 TBSP sugar

•1 TSP lemon juice

•1/4 TSP cinnamon

cook in a medium sized saucepan over medium heat for 10 minutes. You want the compote to be slightly thick and jam-like, but not fully thick. It will continue to thicken up in the fridge after proper cooling. Put the topping in a bowl, cover, and allow to cool overnight.

                      **COOKIE BASE**

•400g biscoff cookies

•1/2 cup salted butter (melted) / OR 1/2 cup unsalted butter and 1/4 TSP salt added (melted)

pulse the cookies in a blender or food processor until they are completely just crumbs. You may also put the cookies in a ziplock bag and smash the cookies with a rolling pin, but I wouldn’t recommend doing it that way. Add the melted butter (and salt if using unsalted butter) whisk together until combined. Pour the base into a parchment lined 10 inch springform pan! Spread it evenly and then press down the crust with a flat cup. Make sure to get the crust up the sides for a better look. Set it in the fridge to cool down.

                **CHEESECAKE FILLING**

•1 cup whipping cream

•2 (8 oz) block of cream cheese, softened for about 1-2 hours on the counter

•1/2 cup powdered sugar

•1 TSP vanilla

•2 medium bananas

using a hand-held mixer whip the whipped cream in a medium bowl until stiff peaks form. Set aside, then in a separate bowl whip the cream cheese, powdered sugar, and vanilla until completely smooth and no more clumps. Then using a spatula, fold in the whipped cream with the cream cheese until fully incorporated.

       **ASSEMBLING THE CHEESECAKE**

1• Peel and slice the bananas. Spread sliced bananas in one even layer across the entire crust. Filling as much space of the biscoff crust as you can.

2• Pour the cream cheese mixture over the bananas & spread out with a spatula evenly. Place in the fridge to set overnight. At least wait 6 hrs if you want to eat it the same day.

3• the next day/OR 6 hrs later, ( I cut the cake first) Then spoon the blueberry topping onto the cheesecake and spread out evenly.

I would recommend to put it in the freezer (for at least 2 hrs) after adding the topping. It holds better, last longer, and can always be thawed out from freezing. So works perfect!