No-Bake Banana Oat Cheesecake: Creamy, Cold and No Added Sugar!

Some desserts look like they took all afternoon, and then you find out the oven never even came on. This banana oat cheesecake is one of them. The base is made of oats and mashed banana, the filling is creamy fromage blanc, and the fridge does all the work.

There is no flour, no butter and no sugar bowl here. The ripe banana sweetens both layers, so the flavor is mild, fruity and not too heavy. It is the kind of dessert my grandmother would put together from whatever was left in the kitchen.

If you cannot find fromage blanc, quark or thick plain Greek yogurt works well. Just make sure it is thick, because a runny filling will not set into neat slices.

Time and servings

Prep time: 15 minutes. Chilling time: at least 4 hours, or overnight. Makes one 7-inch (18 cm) cheesecake, about 6 slices. No baking needed.

Ingredients

For the oat base:

1 1/2 cups (130 g) rolled oats
1 ripe banana, mashed (about 120 g peeled)
2 tablespoons soft butter or coconut oil
A pinch of cinnamon

For the filling:

1 3/4 cups (400 g) fromage blanc, quark or thick plain Greek yogurt
1 ripe banana, mashed
1 teaspoon vanilla extract
1 tablespoon lemon juice
3 teaspoons (9 g) unflavored gelatin powder, or 1 teaspoon agar-agar, to help it set
3 tablespoons cold water

For the top: 1 banana, sliced, a sprinkle of oats and a little cinnamon.

Instructions

Line the bottom of a 7-inch (18 cm) springform pan with baking paper. Lightly grease the sides.
Mix the oats, the mashed banana, the butter and the cinnamon in a bowl until the mixture holds together when you pinch it. Add a spoonful of water if it feels too dry.
Press the oat mixture firmly into the bottom of the pan with the back of a spoon. Make it even and about half an inch (1 cm) thick. Put the pan in the fridge while you make the filling.
Sprinkle the gelatin over the cold water in a small cup. Leave it for 5 minutes, then warm it gently for 20 seconds in the microwave until it turns liquid. Let it cool for a minute.
In a large bowl, whisk the fromage blanc, the second mashed banana, the vanilla and the lemon juice until completely smooth.
Pour a few spoonfuls of the filling into the gelatin and stir fast, then tip it all back into the bowl and whisk again. This stops the gelatin from forming lumps.
Spread the filling over the oat base and smooth the top. Tap the pan gently on the counter to remove air bubbles.
Cover and chill for at least 4 hours. Overnight is even better.
Run a knife around the edge, open the pan, and top with banana slices and a pinch of cinnamon. Slice with a clean knife dipped in hot water.

Tips for a perfect cheesecake

Use bananas that are properly ripe, with brown speckles on the skin. They are sweeter and they mash into a smooth paste, which is what makes the base stick together.

If your fromage blanc looks watery, drain it for 30 minutes in a sieve lined with a clean cloth. A thick filling is the secret to a clean slice.

Add the sliced banana just before serving. Banana on top turns dark after a few hours, and lemon juice brushed on the slices slows that down a little.

Easy variations

Berry version: stir a handful of mashed raspberries into the filling, or spoon a few fresh blueberries on top.
Peanut butter swirl: drop teaspoons of peanut butter on the filling and drag a toothpick through it.
Individual cups: press the base into small glasses, add the filling, and chill for 3 hours.
Dairy-free: use thick coconut yogurt and agar-agar instead of gelatin.

Storage

Keep the cheesecake covered in the fridge for up to 3 days. You can also freeze slices for up to a month. Thaw them in the fridge for a few hours before serving. Add fresh banana after thawing.

Why this recipe works

Fromage blanc is naturally tangy and creamy, so it needs very little help. The banana rounds off the sharpness, the vanilla adds warmth and the lemon keeps the flavor fresh.

The oat base is the easy part. Oats take up moisture from the banana and become firm in the cold, so you get a sliceable crust without any baking. It is a good dessert for hot days, when nobody wants to turn on the oven.

Serving ideas

Serve slices plain, or with a few fresh berries on the side. A thin spoonful of warm stewed apples or a handful of toasted chopped nuts also goes very well with the creamy filling.

Frequently asked questions

Is there any added sugar in this cheesecake?

No. The only sweetness comes from the ripe bananas, so the taste is gentle. If you like your desserts very sweet, you can top each slice with a little fruit or your usual sweetener, but the recipe works well as it is.

Can I make it without gelatin?

Yes. Agar-agar works well, about 1 teaspoon dissolved in the water and simmered for a minute. Without any setting agent, a very thick fromage blanc can hold its shape, but the slices will be softer and need more time in the fridge.

What can I use instead of fromage blanc?

Quark, strained plain yogurt, thick Greek yogurt or even ricotta all work. The texture changes a little with each one. Ricotta gives a grainier filling, so blend it first until it is smooth.

Why is my base crumbly?

Usually the bananas were not ripe enough, or the oats were not pressed hard. Add a tablespoon of extra mashed banana or a little more butter, and press the mixture down firmly with the back of a spoon.

Can I make it the day before?

Absolutely. It is actually better made the night before, because the filling gets time to set firmly. Add the sliced banana on top in the morning, just before you serve it.

Final thoughts

This cheesecake proves that a simple dessert does not need much. A banana, a handful of oats and a tub of fromage blanc are enough.

Make it tonight, let the fridge do its job, and enjoy a cool, creamy slice tomorrow.