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Banoffee Cheesecake

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