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  • 20 chocolate Oreo cookies crushed
  • 3 tablespoons melted butter
  • 1 package unflavoured gelatine
  • ¼ cup water
  • 1/2 cup semi sweet chocolate chips
  • 3 tablespoons milk
  • 3 8oz packages room temperature cream cheese
  • 2 bananas thinly sliced
  • ½ cup crushed pineapple, drained, juice reserved for bananas
  • 1½ cups sifted icing sugar
  • 1½ cups 35% whipping cream (whipped)
  • ¼ cup pureed strawberries (pushed through a mesh sieve)
  • Garnish with maraschino cherries and drizzle of chocolate or caramel sauce

I love this recipe because it is NO BAKE and great to make in the summer when you don’t want to heat up your home.  I love this dessert and so did all my guests!

  1. In a food processor, grind cookies until fine crumbs form. Add melted butter and process until the crumbs hold together when pressed between your fingers. Press into the bottom of a 9″ Springform pan. Set aside.
  2. In a medium bowl, combine chocolate and milk. Microwave on high in 30 second intervals, stirring each time, until melted and smooth. Set aside to cool to room temperature.
  3. Slice bananas and soak in pineapple juice.
  4. In a small bowl, sprinkle gelatine over water. Microwave on high for 15 seconds until hot, and stir until dissolved. Set aside to cool to room temperature.
  5. In a stand mixer, beat 35% cream until stiff and transfer to another bowl (no need to clean mixing bowl) beat cream cheese and powdered sugar until smooth. Lower speed and add in whipped cream
  6. Stir in cooled gelatine mixture. Divide cheesecake mixture in 3.
  7. Lay banana slices on paper towel to dry and then layer over bottom of Oreo crumb base.
  8. Add the crushed pineapple to 1/3 of cream cheese and mix, spread over bananas.
  9. Add melted chocolate to 1/3 of the cheesecake mixture and spread over pineapple layer.
  10. Add strawberry puree to remaining cheesecake batter and spread over chocolate layer.
  11. Refrigerate over night. Garnish as desired.
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