No-Bake Banoffee Cheesecake

Written by on in Cheesecake, Christmas
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Buttery digestive biscuit base, layer of rich caramel, banana, cheesecake filling and topped with whipped cream and chocolate flakes. A delicious, easy no bake dessert.

I had always assumed that the Banoffee Pie was an American dessert, but apparently it was invented in Sussex, England in the 1970s. Who knew?!

Everyone loves a banoffee pie. Everyone loves a no-bake cheesecake. Enter the Banoffee Cheesecake. Couldn’t be much simpler, but so good. This recipe is inspired by Jane’s Patisserie. I just felt the need for more banana and caramel, cos they’re the best bits, right?!

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No Bake Banoffee Cheesecake

Buttery digestive biscuit base, layer of rich caramel, banana, cheesecake filling and topped with whipped cream and chocolate flakes. A delicious, easy no bake dessert.
Prep Time30 minutes
Chill Time4 hours
Keyword: banana, banoffee, cheesecake, no bake
Servings: 10 slices

Ingredients

Biscuit Base

  • 300 g digestive biscuits
  • 150 g unsalted butter

Filling

  • 300 g ready made caramel Carnation's or if you're feeling adventurous do homemade (check my Insta reels)
  • 3 ripe bananas
  • a pinch of flaky salt optional – but salted caramel!

Cheesecake Layer

  • 180 g cream cheese FULL FAT and room temperature
  • 100 g double cream
  • 50 g icing sugar
  • 1 tsp vanilla extract

Topping (optional)

  • 200 g double cream
  • 50 g icing sugar
  • grated chocolate optional

Instructions

Biscuit Base

  • Melt your butter in the microwave.
  • Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Mix through your melted butter.
  • Press the buttery biscuit crumbs into your tin. I press my crumbs up the side a bit to give my slices more shape later and to help get it out of the tin. But totally optional. Put in the fridge to firm up while you get on with the rest.

Filling

  • Give your caramel a good mix, so that the consistency is smooth.
  • Chop your bananas. I like to slice my bananas length ways, so that when you cut the pie later you get a good cross section, but you can just slice them into coins, about 1cm pieces.
  • Remove your tin from the fridge and pour your caramel over the base. Arrange your banana on top of the caramel and put them back in the fridge. If you've cut the bananas length ways, then lie the banana cut down down. Sprinkle over your salt if you're using.

Cheesecake Layer

  • Beat the cream cheese until smooth. Add double cream, vanilla and icing sugar and whip until thick.
  • Spread the cheesecake layer carefully over your bananas, so as not to disturb the other fillings.

Topping

  • Whip your remaining double cream and icing sugar until it forms soft peaks. Dollop this over your cheesecake layer.
  • Grate chocolate over the top and put in the fridge for four hours for the cheesecake layer to set.

Notes

  1. Always use full fat cream cheese for any no bake cheesecake. This is to ensure that it sets.
  2. Make sure to leave it set before slicing.
  3. If you can’t get it out of the tin easily, then just spoon it directly from the tin. It’s still going to be delicious!

Enjoy, R x

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