Banoffee Cheesecake (No Bake)

Banoffee Cheesecake

I absolutely love the combination of flavours in banoffee, sweet caramel, fresh cream and tasty banana. They all combine in the most scrumptious way, and I can never resist them! I made this Banoffee Cheesecake for my birthday as it’s one of my favourite flavours and I love to make cheesecakes when I have people over as they are always a crowd pleaser. I’ve made the biscuit base with half Lotus Biscoff biscuits and half digestive biscuits and I have to say it’s one of my favourite cheesecake bases ever! I also wanted to get plenty of banana into the cheesecake so it’s in the filling as well as on top, along with lashings of toffee sauce and plenty of whipped cream!

Jump straight to the recipe!

To make the base I mixed the crushed biscuits and melted butter together and pressed it into the base, then put it in the fridge for 30 minutes.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, toffee sauce and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I smoothed half of the mixture into the tin on top of the biscuit base, then I added slices of banana, I covered them with the rest of the cheesecake filling then put it in the fridge overnight to set.

I decorated the Banoffee Cheesecake with whipped cream around the edge, I filled the centre with toffee sauce, then I brushed banana slices with lemon to stop them from going brown and placed them on top of the cream.

Oh wow this Banoffee Cheesecake is one of my favourite desserts ever! It was the perfect birthday treat for me!

I’m linking this recipe up with Cook Blog Share hosted by Apply to Face Blog and Fiesta Fridays hosted by Angie and Frugal Hausfrau.


Banoffee Cheesecake
5 from 3 votes
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Banoffee Cheesecake (No Bake)

Caramel cheesecake filled with banana slices, topped with caramel sauce, whipped cream and banana slices

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 20 minutes
Decorating time 20 minutes
Total Time 40 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the biscuit base

  • 150 g Digestive biscuits crushed
  • 150 g Lotus biscuits crushed

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 125 g Carnation caramel
  • 300 ml Double cream
  • 2 Bananas sliced

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Carnation caramel
  • 1 Banana sliced
  • 1/2 Lemon juice only

Instructions

  1. To make the base use a food processor to whizz up both of the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, Carnation caramel and icing sugar until smooth with no lumps

  4. Add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth half of the cheesecake mixture into the tin on top of the biscuit base, then add the banana slices all over. Put the rest of the cheesecake mixture on top then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake

  8. Pour the Carnation caramel into the centre

  9. Slice the banana and brush the slices with lemon juice, this will stop it from going brown

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

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6 comments / Add your comment below

  1. 5 stars
    Gosh this looks very good indeed! A truly magnificent cheesecake. What a crowd pleaser in every house in the land. Thank you so much for sharing with #CookBlogShare

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