No-bake jelly banana chocolate cheesecake

Ingredients for 1 servings:

• 225 g butter biscuits (chocolate butter biscuits)
• 75 g butter, melted
• Butter for the mold
• 50 g dark chocolate coating
• 150 g confectionery (jelly bananas)
• 300 g cream
• 200 g cream cheese
• 6 sheets of gelatin
• 50 g dark chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Made with my favorite banana variety, for a 20 cm springform pan

Finely chop the chocolate butter cookies in a mixer and mix well with the melted butter. Lightly brush the bottom of a 20cm springform pan with butter. Spread the cookie mixture evenly and press down firmly. Refrigerate the pan for about 30-40 minutes. Lightly chop the banana jelly beans, mix them with the chocolate coating in a saucepan, and melt them in a gently simmering water bath, stirring occasionally until everything is melted. Soak the gelatin in cold water for 5-6 minutes. Whip the chilled cream until stiff. Add the cream cheese and mix with a hand mixer on a lower speed. Then, using a hand mixer, stir in the melted banana jelly beans. Remove the gelatin from the water, heat gently in a saucepan until liquid, and mix well with the cream. Spread the cream over the cookie base, smooth it out, and refrigerate. After a good half hour, sprinkle the grated chocolate over the cake. Place the cake in the refrigerator overnight to set. Before opening the springform pan, it’s best to place a warm towel around the edge of the pan for a moment. Then carefully open the edge.