No-Bake Banana Rum Cheesecake

This creamy no-bake cheesecake is topped with bananas caramelized in rum — a decadent and delicious dessert!


  • Crust:
  • 200 grams graham cracker crust
  • 65 grams unsalted butter, melted
  • Filling:
  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons rum (or 2 teaspoons rum extract)
  • 2 teaspoons powdered gelatin
  • 2 1/2 tablespoon water
  • Topping:
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup rum
  • 2 bananas, sliced into 1/4' thick slices


  1. Make the crust: First, make the base of the cheesecake. Mix together the melted butter and crumbled graham crackers, then press them into the bottom of an 8-inch spring form pan. Then place this in the fridge while you make the filling.
  2. To make the filling, place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, lemon juice, vanilla extract and rum and mix until smooth. Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).
  3. To make the topping: Melt the butter in a frying pan over medium heat. Add and dissolve the brown sugar. Add the rum and cook for 3-4 minutes. Add the sliced bananas and cook until tender, 3-5 minutes, flipping halfway though. Remove from the heat and cool the topping until warm.
  4. To serve, spoon the topping onto the cheesecake and enjoy!