I love cheesecakes. Despite the fact that they are sweet and high-calorie, they have some kind of lightness, airiness. This somewhat unconventional cheesecake is prepared for the arrival of dear girlfriends in a time pressure mode and products from what was in the refrigerator. But it turned out very.

Summary

Ingredients

• Ripe bananas – 300 g (2 pcs.)
• Water – 100 ml (7 tablespoon. L.)
• Gelatin – 10 g (1 tablespoon. L.)
• Natural unsweetened yogurt – 150 ml
• Butter – 100 g
• Shortbread cookies – 200 g
• Sugar – 50 g (3 tablespoon. L.)
• Fat cottage cheese – 400 g

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Instructions

Prepare all items for a banana cheesecake without baking. It is better to take gelatin instant, with it cooking will be even faster.

Grind the shortbread with a rolling pin or blender. Pour melted butter into the crumbs, stir.
Place the butter crumbs in a split pan, tamp with your fingers, the back of a spoon or a potato grinder, for example. Refrigerate the pan while the filling is cooking.
Pour gelatin with water and leave to swell.
Grind bananas, yogurt, sugar, and cottage cheese in a blender. My blender is small, so I split the food in two and put them together in a bowl.

Heat the gelatin a little in a water bath until the grains are completely dissolved. Combine with filling, stir.
Pour the filling into the mold and refrigerate for three hours.

After a while, gently free the banana and cottage cheese cheesecake from the mold, garnish with fresh mint and chopped bananas, berries.
Cut the cheesecake into portions and serve.
And believe me, your simple work will be appreciated!
Bon Appetit!