*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious no-bake banoffee cheesecake with a biscuit crust, smooth caramel, fresh banana, vanilla cheesecake and cream topping!
So say hello to one of the most requested recipes I have ever had in my life – honestly, I think I lost count of requests for this recipe about two years ago! It’s been completely mad, and I’m sorry I didn’t bring it to you sooner haha!
Basically, if you aren’t aware, there’s only a few reason that banana recipes are so far lacking on my blog a little. I have my banana bread, Biscoff banana bread and my yummy banana traybake cake! However my limited selection is because I can’t actually eat banana! It’s one of those weird reactions to random foods, and I get poorly.
However, even though I can’t eat it… my family LOVES it. So, as they are my official taste tester for anything banana related! And that includes this. It just so happens that banoffee is one of his favourite things, along with cheesecake, so he was more than happy to oblige!
No bake recipe
So! This recipe is quite simple – and basically it’s just a regular banoffee pie with cheesecake added in – which is what we want. An easy, no-bake banoffee cheesecake, that you can all make really quickly.
I followed a similar idea to my Lemon Meringue Cheesecake in using a tart/pie tin – I wanted something that would more easily contain the caramel as it stays quite runny! Just like my Rolo Tart as well.
A simple plain biscuit base – 2:1 biscuit to butter. You want this to be firm – you want the biscuit base/crust to be hard so that it doesn’t break apart into nothing! I use a loose bottomed 23cm tart tin because it’s the easiest for this sort of bake!
I then use a simple ready made caramel. Whether it’s carnations, or another brand – you just want a relatively thick caramel sauce! Salted or not salted, or even a dulce de leche! Something delicious and yummy. You can also make your own homemade caramel sauce!
You spread/pour the caramel over the biscuit base. Then, you slice on some banana. I used two larger bananas – but you just want to cut them to about 1cm thick pieces, and press them into the caramel slightly. I don’t use too much, as you still want the cheesecake bit to fit!
The cheesecake itself is very simple – and smaller than a usual cheesecake because of the caramel and banana. I used half the normal cream, and also half the normal soft cream cheese. I naturally used mascarpone as it’s sweeter, and my family prefer that – but you can use any soft cream cheese, as long as it’s full fat.
I add all my ingredients to the same bowl, but you can whisk the cream up separately, and fold into the soft cream cheese – whatever you find easier is always the best thing do to!
I flavour the cheesecake with some vanilla, but you can use a different flavouring or leave it out – and I also sweeten it slightly with some icing sugar. You can use caster sugar instead, but sometimes that can leave a grainy texture. You want to whisk the ingredients up until thick – and then spread it on top of the caramel and banana.
Set and decorate!
Then, as usual – I let my cheesecake set. Because the cheesecake is surrounded by biscuit, and because there is less – it does take less time to set. After it’s set, I add on some whipped cream (don’t use pre-whipped cream from a can, it never works) – and grate on some chocolate!!
I love every element about this, bar the banana of course, but either way – I know it’s delicious for you all. Biscuit, caramel, banana, cheesecake and cream – where can you really go wrong?! I hope you all love it! x
- 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
For the Biscuit
- 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).
- 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.
For the Filling
- Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.
- 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!
- In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth.
- Add in your liquid double cream, and whip until thick - alternatively, whip your cream separately to soft peaks, and then fold through.
- Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!
- Set your cheesecake in the fridge for a minimum of 3-4 hours!
For the Topping
- Whip your second lot of double cream, with the icing sugar to soft peaks.
- Pipe or spread over the top of the cheesecake!
- Sprinkle over some grated chocolate.
- This recipe will last for 3 days in the fridge!
- You can use any homemade caramel, ready made caramel, or salted caramel and so on!!
- I used two large bananas, but you just want enough to create one layer of banana - you can of course add more banana, but you still want the cheesecake to fit in the tart/pie too!
- The whipped cream topping is completely optional!
- You can mash some banana and fold that into the cheesecake mix if you want it more banana flavoured!
- You can make the base chocolate flavoured by adding 25g of cocoa powder to the biscuit crust when mixing together!
- I used this tart tin in this recipe!
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.