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    Banoffee Cheesecake (No Bake)

    23/08/2019 by thebakingexplorer 23 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    Banoffee Cheesecake

    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.

    Banoffee Cheesecake

    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.

    Banoffee Cheesecake

    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!

    Banoffee Cheesecake

    Recommended Equipment and Ingredients*

    • 23cm Springform tin
    • Electric hand mixer
    • Food processor
    • Piping bags
    • Jem 1E Piping nozzle
    • Biscoff biscuits

    *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!

    Banoffee Cheesecake

    More Banoffee recipes...

    • Banoffee Cupcakes
    • Banoffee Dessert Pots (No Bake)
    Banoffee Cheesecake

    Banoffee Cheesecake (No Bake)

    Caramel cheesecake filled with banana slices, topped with caramel sauce, whipped cream and banana slices
    4.88 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Prep Time: 30 minutes
    Setting time: 4 hours
    Total Time: 40 minutes
    Servings: 16
    Author: thebakingexplorer

    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
    • 1 tsp Caramel extract or vanilla extract
    • 300 ml Double cream
    • 2 Bananas sliced

    For decoration

    • 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
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

    Nutrition

    Calories: 498kcal | Carbohydrates: 38g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 358mg | Potassium: 207mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1319IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg

    If you like this, check out more of my Cheesecake recipes!

     

    « Lemon Meringue Dessert Pots
    Rainbow Cupcakes »

    Reader Interactions

    Comments

    1. Jenny Walters

      August 26, 2019 at 8:10 pm

      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

      Reply
      • thebakingexplorer

        September 18, 2019 at 10:25 pm

        Thank you so much Jenny!

        Reply
      • Jai

        June 14, 2021 at 4:10 pm

        Hi!
        This looks amazing and very delicious! I was wondering if the banana’s inside the cheesecake go brown?
        Thanks

        Reply
        • thebakingexplorer

          June 14, 2021 at 8:58 pm

          Hi Jai, the cheesecake has never lasted longer than a day or so in my house, but they won't go brown if they're not exposed to air. I've never cut into it and they've been brown. But on the edges when you slice it could go brown once the air gets to them. You could cover it with cling film to delay this. I hope that helps!

          Reply
      • Sylviaballoqui

        December 13, 2021 at 7:58 pm

        Love cheesecake and love banofee so im going to love this

        Reply
        • thebakingexplorer

          December 14, 2021 at 8:33 am

          Let me know what you think!

          Reply
    2. Donna

      August 28, 2019 at 10:03 am

      5 stars
      Banoffee is one of my favourite flavours and this looks incredible!

      Reply
      • thebakingexplorer

        September 18, 2019 at 10:25 pm

        Thank you Donna!

        Reply
    3. Monika Dabrowski

      August 29, 2019 at 12:36 pm

      5 stars
      All my kids adore banoffee pie but given the choice they would probably pick banoffee cheesecake. Yours looks amazing!

      Reply
      • thebakingexplorer

        September 18, 2019 at 10:26 pm

        Thanks Monika! I think I'd pick this too 😀

        Reply
    4. Priyanka

      April 27, 2020 at 12:24 pm

      4 stars
      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.

      Reply
      • thebakingexplorer

        April 27, 2020 at 9:58 pm

        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! 🙂

        Reply
    5. Aysha

      May 21, 2020 at 12:21 pm

      5 stars
      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 🙂

      Reply
      • thebakingexplorer

        May 21, 2020 at 1:06 pm

        Thank you so much Aysha, I'm glad you enjoyed it!

        Reply
    6. Sam

      May 26, 2020 at 11:29 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        May 26, 2020 at 11:37 pm

        Thank you Sam! Yes I am with you on the waiting - that's the hardest part!! 😀

        Reply
    7. Vera Adams

      June 18, 2020 at 7:44 pm

      I've made this several times now and it always goes down well and it's so easy to make
      Thank you
      Vera

      Reply
      • thebakingexplorer

        June 18, 2020 at 8:42 pm

        Thank you Vera!

        Reply
    8. Aisha Ilyas

      September 07, 2021 at 10:36 am

      5 stars
      This was absolutely delicious! Simple but yummy and the whole family loved it. Super creamy and easy to make.

      Reply
    9. Trish

      December 04, 2021 at 10:10 am

      Can you make this in advance and freeze for a few a days? Or will freezing affect the banana?

      Reply
      • thebakingexplorer

        December 04, 2021 at 1:01 pm

        Hi Trish, I've never frozen this recipe as I don't think the banana would be very nice one it defrosts. You can freeze bananas (I freeze them reguarly for smoothies) but I always use them straight from frozen as when they defrost they almost disintegrate and go quite sloppy. You could make the cheesecake without the bananas inside, let it set in the fridge first (this is important), then freeze it. Then when you defrost it, decorate it with extra bananas to make up for the missing ones inside. I hope that helps!

        Reply
    10. Katie

      December 20, 2021 at 12:09 pm

      5 stars
      This is all of my favourite things in a dessert, hubby said it was a winner too! Thank you for another fabulous recipe!

      Reply
      • thebakingexplorer

        December 20, 2021 at 2:49 pm

        Aww you're very welcome, I'm so happy you liked it!

        Reply

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