No-Bake Banana Cream Cheesecake for Two

Preheat oven to 350 F.

For the crust: In a bowl mix together the Corn Flakes, melted butter, and 2 teaspoons sugar. Spray a small ramekin (mine is about 5 inches in diameter and 3 inches tall) with nonstick spray. Press the Corn Flake mixture onto the bottom and up the sides of the dish; be careful since it will be crumbly! Bake at 350 F for about 7-9 minutes until it’s golden and warm. Then remove it from the oven and set aside (and turn off your oven because there is no more baking!).

For the filling: In a small saucepan whisk together the cold cream and gelatin and carefully let it warm over low heat, stirring constantly, until the gelatin is dissolved and the cream is starting to bubble around the edges. Remove from heat and set aside.

In a large bowl using either a stand mixer or a hand mixer cream together the cream cheese, sugar, and banana, scraping down the sides of the bowl and making sure it’s all well combined. Add in the vanilla and sea salt and mix again. Now (and this is where a stand mixer is useful) slowly stream in the cream/gelatin mixture while beating the banana mixture. Once it’s in the bowl turn up the speed and whip for another 2-3 minutes.

Pour the filling into the prepared crust. You may have extra, which I just put in a cup and refrigerated alongside the actual cheesecake.

Let it sit in the fridge for about 4-6 hours until firm; top with sliced bananas, whipped cream, caramel, cinnamon, or whatever else you want!