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 of this cheesecake 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!
How to make Banoffee Cheesecake
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 an 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, caramel sauce in the centre, and banana slices.
What caramel sauce is best to 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 you 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!
Recommended Equipment and Ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Banoffee recipes...
Banoffee Cheesecake (No Bake)
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
- 1 tsp Caramel extract or vanilla extract
- 300 ml Double cream
- 2 Bananas sliced
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 85 g Caramel sauce good quality shop bought or homemade
- 1 Banana sliced
- ½ Lemon juice only
- To make the base use a food processor to blitz up both of the biscuits into crumbs, or bash them with a rolling pin in a bowl or in a freezer bag
- Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin using the back of a spoon until compact and flat. Put it in the fridge for 30 minutes to set
- 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, caramel extract and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape
- Smooth half of the cheesecake mixture into the tin on top of the biscuit base, then add the banana slices all over, leave a border around the edge. Put the rest of the cheesecake mixture on top then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake
- 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
- Slice the banana and brush the slices with lemon juice, this will stop it from going brown. Push the slices into the whipped cream
- Serve immediately, store any leftovers in the fridge and eat within 2 days