Banana caramel cream cheese pie

Ingredients for 1 servings:

• 200 g biscuits (chocolate biscuits)
• 100 g butter
• 4 sheets of gelatin
• 100 g sugar
• 2 tbsp milk
• 200 g cream cheese
• 300 g yogurt
• 400 ml cream
• e.g. powdered sugar
• 3 bananas
• 50 g walnuts, chopped
• n. B. cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without baking

Crush the biscuits and mix with the melted butter. Pour the mixture into a greased springform pan to form the base, leaving a rim about 3 cm high. Let the base set in the refrigerator. For the filling, soften the gelatine according to the package instructions. Boil the sugar and milk until the sugar has dissolved and the mixture has thickened slightly. Remove the mixture from the heat and let it cool briefly. Dissolve the softened gelatine in the caramel. Mix the cream cheese and yogurt and stir in the caramel mixture. Place the cream in the refrigerator until the mixture begins to set. Then whip the cream until stiff peaks form and fold in the cream. First, halve the peeled bananas lengthwise, then cut into pieces. Spread the pieces over the cooled biscuit base. Pour the caramel cream over the top and smooth it down. Sprinkle the surface with the chopped nuts. Allow the cake to cool for at least 3-4 hours, then remove the springform pan and dust the cake with a little cocoa powder just before serving, if desired.