At The Fruity Tart, two of our favourite desserts are cheesecakes and banoffee pie. Therefore, we decided to combine elements of these desserts to make a delicious banoffee cheesecake. It consists of the biscuit base and cheesecake filling of a traditional no-bake cheesecake, along with a layer of caramel and a topping of banana and chocolate sprinkles.
It is easy enough for a novice to make, involves no cooking, and will impress your dinner guests. You can make the cheesecake in advance and freeze it, then defrost and add the toppings when you are ready to serve this dessert. You can also make the dish vegetarian by replacing the gelatine with a vegetarian substitute, such as agar agar. Here is how to make our simple banoffee cheesecake recipe.
Banoffee Cheesecake: Easy Dessert Recipe
Course: Desserts and Puddings, RecipesCuisine: BritishDifficulty: Easy8
servings20
minutes1
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An easy recipe for banoffee cheesecake, which combines the flavours of the classic desserts cheesecake and banoffee pie.
Ingredients for Banoffee Cheesecake
165g Philadelphia or other soft cream cheese
200 ml double cream
397g tin of condensed milk
397g tin of Nestle Carnation Caramel
½ pack of digestive biscuits
Juice of half a lemon
4 oz. butter
12 g sachet of gelatine or vegetarian gelatine substitute
1 Cadbury’s Flake
1 fresh banana, sliced
Directions: How to Make Banoffee Cheesecake
- Put the digestive biscuits inside a plastic carrier bag, and pummel them with a rolling pin until they become crumbs. Transfer the biscuits to a large bowl.
- Melt the butter in a pan over low heat or in the microwave for one minute.
- Pour the butter over the biscuits and combine so all the biscuit crumbs absorb some of the butter. If you still have some dry biscuits, melt a little more butter.
- Grease a cake tin with butter. Using a cake tin with a removable base that you can easily push up to remove the banoffee cheesecake from the container is best.
- Add the butter and biscuit mix to the cake tin, then use the back of a spoon to press the mixture down until it is firm and even.
- Spoon the caramel mixture over the biscuit base.
- Add the cream, soft cheese, and condensed milk to a mixer, and blend for a few minutes until thoroughly combined. Alternatively, beat the ingredients together by hand.
- While the mixture is blending, extract the juice from half a lemon and put it into a bowl before sprinkling the gelatine powder over the juice.
- Pour some boiling water into a larger bowl, then put the small bowl with the gelatine and lemon juice into the bigger bowl to melt the gelatine. Be careful not to let any water come into contact with the gelatine.
- When the gelatine has completely melted, add to the cream, soft cheese, and condensed milk mixture and blend for a further two minutes.
- Spoon the cheesecake mixture over the biscuit base and caramel.
- The next step depends on whether you intend to serve the cheesecake the same day. If you are serving later in the same day, refrigerate the cheesecake for an hour before removing and adding sliced fresh banana and a crumbled chocolate flake.
- If you are not serving until a later date, freeze the cheesecake until you are ready to serve. It will take approximately two hours to defrost when you are ready to eat.
Additional Tips
- If you do not want to make a full cheesecake, you can make individual banoffee cheesecakes in a muffin tin and freeze them until you want to serve. For each of the individual cheesecakes, top with a slice of banana, a drizzle of toffee, a sprinkle of crumbled Flake or chocolate sprinkles, and a small stick broken from the Flake chocolate bar.
- You can freeze the cheesecakes (minus the banana) for up to three months. Alternatively, store it in a refrigerator for up to three days.
- If you use sheets of gelatine instead of powdered gelatine, make sure you follow the instructions on the packaging.
Serving the Banoffee Cheesecake and Other Desserts You Might Like
- You can serve the banoffee cheesecake with cream or ice cream or just eat it on its own.
- You might also like to try our sticky toffee puddings, apricot and ginger cheesecake, or our creamy lemon tart.
Have you tried this dessert recipe? Let us know what you think in the comments below.