Banoffee Cheesecake

banoffee cheesecake

Banoffee Cheesecake; a lusciously creamy no-bake cheesecake, full of fresh bananas and sticky toffee sauce, on top of a buttery biscuit base! Move over Banoffee Pie!

banoffee cheesecake

If any dessert ticks all the boxes for pure indulgence, it has to be the banoffee pie. Both light and rich at the same time, with creamy plainness and sticky sweetness, silky smoothness and pleasant crunch. It covers all the bases a dessert needs to cover.

There is great debate over whether this pud is an American or British creation. However there is often little debate about whether it’s a tasty treat or not, I don’t think I’ve ever met anyone who isn’t at least a little partial to this pie.

What can one do to improve an already great dessert? Turn it into a cheesecake, DUH.

The main creamy component of banoffee pie is so close to a no-bake cheesecake anyway, that it almost seems bonkers that the Banoffee Cheesecake isn’t already a more established menu item!

Crunchy buttery biscuit base, sticky toffee sauce, sweet sliced banana and gloriously smooth and creamy vanilla-caramel cheesecake. Seriously, guys. SERIOUSLY. Mother Maverick almost died of excitement when I told her I was making this, banoffee pie is a favourite of hers, and a lovechild between that and the classic chilled cheesecake?? RIP.

Simply top this bad bitch off with more toffee sauce and some adorable foam candy bananas, and you’ve got yourself an absolute belter of a dessert. Perfect for picnics, dinner parties, special occasions, or just for spooning into your gob while you watch TV on the couch on a Thursday night!

As this is a no bake Banoffee Cheesecake, it’s wonderfully easy. You’ll need to give it a little time to set up in the fridge, but basically, if you can stir some stuff and layer it up in a big tin, you can make this cheesecake! No need for the oven either, which makes it great for those humid afternoons.

Don’t worry if the cheesecake doesn’t come out looking absolutely pristine. Much like a banoffee pie, this dessert often looks a hot mess but tastes like wife material. Don’t fret about the looks, honey!

To make the Banoffee Cheesecake, prepare a 20-25cm springform tin by lining the base with greaseproof paper. Mine was 25cm if that helps!

Using either a food processor, or freezer bag and rolling pin, bash a load of biscuits into fine crumbs. You can use regular Digestive biscuits, HobNobs, or even something fancy like Lotus biscuits!

Melt some butter in a pan or in the microwave and stir it through the biscuit crumbs.

Pour this mixture into your prepared tin and firmly press it into a flat base using the back of a spoon.

Chill this biscuit base in the fridge to firm up for 20-30 minutes.

To make the cheesecake part, place some cream cheese, icing sugar, vanilla, lemon juice and a spoonful or two of toffee/caramel sauce into a large bowl. I used the majority of a 400g tin of Carnation Caramel in this recipe, don’t hate me, there isn’t always time for homemade!

Mix with a spoon or whisk until smooth and combined.

Whip a carton of double cream until it reaches stiff peaks, careful not to overwhip it though, this can turn it into butter!

Spoon two-thirds of the cream into the cheesecake bowl and gently stir it through to incorporate. This adds a nice lightness to the cheesecake.

Once the base is chilled and firm, you can begin to assemble.

Spread a generous amount of your toffee/caramel sauce onto it, or at least enough to cover the base. Do reserve some for decoration or for serving!

Slice up two nice ripe bananas and layer the slices on top of the toffee/caramel sauce.

Now gently spoon the cheesecake mixture on top of the bananas, carefully spreading it evenly all over. It can be easier to do this in two stages rather than all at once!

Pop the un-decorated cheesecake back into the fridge for at least 3 hours, this will help it firm up. You can chill the remaining cream and toffee/caramel sauce as well if you prefer.

After this time, unclip the springform tin and place the cheesecake onto your chosen serving plate. Don’t worry about keeping the base of the tin on, it can be easier for serving initially!

Now simply decorate the cheesecake however you like with the remaining sauce and cream, topping it off with foam candy bananas, crunchy banana chips or fresh banana slices if you like.

At this stage you can return the banoffee cheesecake the fridge or slice it up and serve. Or you know, just go at it with a big spoon. No judgment whatsoever.

banoffee cheesecake

I REALLY recommend trying this Banoffee Cheesecake out, it’s a real winner of a dessert.

Click on any of the images below if you need to stock up on ingredients or equipment to make this cheesecake:

I’ll see you soon for more foodie fun, in the meantime, be sure to find me on social media or on my YouTube channel!

Banoffee Cheesecake

Yield: 8-12 slices

Banoffee Cheesecake

Ingredients

  • 200g digestive biscuits, HobNobs, or Lotus biscuits
  • 100g butter
  • 500g cream cheese (must be full fat!)
  • 100g icing sugar (or soft brown sugar)
  • 2 tsp vanilla extract
  • Juice of one lemon
  • 300ml double cream
  • Toffee or caramel sauce (I used most of a 400g tin of Carnation Caramel)
  • 2 ripe bananas
  • Foam candy bananas, banana chips or fresh banana slices to decorate

Instructions

  1. Prepare a 20-25cm springform tin by lining the base with greaseproof paper.
  2. Using either a food processor, or freezer bag and rolling pin, bash the biscuits into fine crumbs.
  3. Melt the butter in a pan or in the microwave and stir it through the biscuit crumbs.
  4. Pour this mixture into your prepared tin and firmly press it into a flat base using the back of a spoon.
  5. Chill this biscuit base in the fridge to firm up for 20-30 minutes.
  6. To make the cheesecake part, place the cream cheese, icing sugar, vanilla, lemon juice and a spoonful or two of your toffee/caramel sauce into a large bowl.
  7. Mix with a spoon or whisk until smooth and combined.
  8. Whip the double cream until it reaches stiff peaks, careful not to overwhip it though, this can turn it into butter!
  9. Spoon two-thirds of the cream into the cheesecake bowl and gently stir it through to incorporate. This adds a nice lightness to the cheesecake.
  10. Once the base is chilled and firm, you can begin to assemble.
  11. Spread a generous amount of your toffee/caramel sauce onto it, or at least enough to cover the base. Do reserve some for decoration or for serving!
  12. Slice up your bananas and layer the slices on top of the toffee/caramel sauce.
  13. Now gently spoon the cheesecake mixture on top of the bananas, carefully spreading it evenly all over. It can be easier to do this in two stages rather than all at once!
  14. Pop the un-decorated cheesecake back into the fridge for at least 3 hours, this will help it firm up. You can chill the remaining cream and toffee/caramel sauce as well if you prefer.
  15. After this time, unclip the springform tin and place the cheesecake onto your chosen serving plate. Don’t worry about keeping the base of the tin on, it can be easier for serving initially!
  16. Now simply decorate the cheesecake however you like with the remaining sauce and cream, topping it off with foam candy bananas, crunchy banana chips or fresh banana slices if you like.
  17. At this stage you can return it to the fridge or slice it up and serve.
  18. Enjoy!

*Why not add a little chocolate to the recipe? Chocolate biscuits, chocolate shavings, chocolate sauce?

http://maverickbaking.com/banoffee-cheesecake/

 

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