Banoffee Cheesecake!
A delicious no-bake banoffee cheesecake with a biscuit crust, smooth caramel, fresh banana, vanilla cheesecake and cream topping!
- Prep time
- 45 min
- Cook time
- 3 hr 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 300 g digestives
- 150 g unsalted butter ((melted))
- 150 g caramel
- 2 large bananas ((sliced 1cm))
- 250 g full-fat cream cheese ((room temp) )
- 50 g icing sugar
- 1 tsp vanilla extract
- 150 ml double cream
- 150 ml double cream
- 25 g icing sugar
- 25 g grated chocolate
Instructions
- 1
Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm pie/flan tin (mine was 3cm deep).
- 2
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
- 3
Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.
- 4
Pour onto the biscuit and smooth over! Slice your banana into 1cm pieces, and push them into the caramel. You want one layer of banana pieces!
- 5
In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth.
- 6
Add in your liquid double cream, and whip until thick - alternatively, whip your cream separately to soft peaks, and then fold through.
- 7
Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!
- 8
Set your cheesecake in the fridge for a minimum of 3-4 hours!
- 9
Whip your second lot of double cream, with the icing sugar to soft peaks.
- 10
Pipe or spread over the top of the cheesecake!
- 11
Sprinkle over some grated chocolate.