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 make 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 caramel sauce and plenty of whipped cream!
Step by step…
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, caramel 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 caramel sauce, then I brushed banana slices with lemon to stop them from going brown and placed them on top of the cream. This Banoffee Cheesecake is one of my favourite desserts ever! It is the perfect birthday treat for me!
What caramel sauce should I use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
More Banoffee recipes…
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| Banoffee Cupcakes | Banoffee Dessert Pots |
Recommended Equipment and Ingredients*
| 23cm Springform tin | Electric hand mixer | Carnation caramel |
| Food processor | Piping bags | Jem 1E Piping nozzle |
| Biscoff biscuits |
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Banoffee Cheesecake (No Bake)
Caramel cheesecake filled with banana slices, topped with caramel sauce, whipped cream and banana slices
Ingredients
For the biscuit base
- 150 g Digestive biscuits crushed
- 150 g Lotus biscuits crushed
- 125 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 125 g Caramel sauce good quality shop bought or homemade
- 300 ml Double cream
- 2 Bananas sliced
For decoration
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g Caramel sauce good quality shop bought or homemade
- 1 Banana sliced
- 1/2 Lemon juice only
Instructions
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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
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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
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For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, caramel sauce and icing sugar until smooth with no lumps
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Add the double cream and whisk until it is very thick and holds it's shape
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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
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Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
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To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake
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Pour the caramel sauce into the centre, you may need to warm it in the microwave for 10 seconds to make it more pourable first
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Slice the banana and brush the slices with lemon juice, this will stop it from going brown
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Serve immediately, store any leftovers in the fridge and eat within 2 days
Recipe Notes
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
If you like this, check out more of my Cheesecake recipes!
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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.
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
Thank you so much Jenny!
Banoffee is one of my favourite flavours and this looks incredible!
Thank you Donna!
All my kids adore banoffee pie but given the choice they would probably pick banoffee cheesecake. Yours looks amazing!
Thanks Monika! I think I’d pick this too 😀
I made a gluten free version for my partner’s bday as he can’t have gluten, and it was delicious.
I did do some things differently:
Fried some banana slices in butter and added it between the biscuit base and cheese layer.
I gently mixed sifted icing sugar, toffee sauce (thicken version from store), and cream cheese using a spatula to prevent it from being runny, as my previous experience of whisking cream cheese has always made it runny no matter how gentle I am. I then folded in whipped double cream, added extra toffee sauce to form ripples through the cheesy bit.
Chilled it over night, and it held its shape.
Hi Priyanka, I’m so pleased you enjoyed the recipe and your changes sound delicious! Yes whisking cream cheese does make it runny, but once you whisk in the double cream it goes very thick and sets every time in my experience. Can I ask why you rated it 4 stars? I’m always looking to improve! 🙂
Hey, I just made this cheesecake and it was an absolute hit! I haven’t made too many cheesecakes before but this was so easy to follow. I put mashed bananas into the cheesecake itself but other than that the recipe was perfect. Thanks for sharing 🙂
Thank you so much Aysha, I’m glad you enjoyed it!
Thank you for sharing your recipe. I made this cheesecake following the success of making your lemon cheesecake, it was so delicious! Perfect for a anyone with a sweet tooth! Very tasty and easy to follow instructions, the only hard thing is waiting 24 hours to taste it 🤣xx
Thank you Sam! Yes I am with you on the waiting – that’s the hardest part!! 😀
I’ve made this several times now and it always goes down well and it’s so easy to make
Thank you
Vera
Thank you Vera!