Banoffee Cheesecake!

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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, the reason that banana recipes are so far lacking on my blog (apart from my Banana Bread at the moment, there aren’t any others) 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 husband LOVES it. So, he is now 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! 

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 husband prefers 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 till thick – and then spread it on top of the caramel and banana. 

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

Banoffee Cheesecake!

A Delicious No-Bake Banoffee Cheesecake with a Biscuit Crust, Smooth Caramel, Fresh Banana, Vanilla Cheesecake and Cream Topping!
5 from 5 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: banana, Banoffee
Prep Time: 45 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Crust

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)


  • 150 g Caramel
  • 2 Large Bananas (sliced 1cm)
  • 250 g Full-Fat Cream Cheese
  • 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!
Nutrition Facts
Banoffee Cheesecake!
Amount Per Serving
Calories 446 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 85mg28%
Sodium 228mg10%
Potassium 192mg5%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 979IU20%
Vitamin C 2mg2%
Calcium 64mg6%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Rosie
    October 8, 2020 at 10:09 pm

    5 stars
    I’ve made banoffee pie a lot, and the extra cheesecake layer was such an amazing addition! My husband said it’s the best thing I’ve made, so it was a real hit 😀

  • Sharon
    September 14, 2020 at 9:27 pm

    Hi Jane, can you freeze this cheesecake?

    • Jane's Patisserie
      September 14, 2020 at 10:11 pm

      You can, but usually something like this I find best served fresh! (Or it’s better to freeze it in individual portions!)

  • Sophie
    September 14, 2020 at 5:58 pm

    5 stars
    Hi Jane, absolutely love this recipe, it is easy to follow and the result is delicious. My first time baking and I am excited to try more of your recipes! One question, I really struggled to get the slices out of the dish, the biscuit completely fell apart. Is there something I am doing wrong? Many thanks.

    • Jane's Patisserie
      September 14, 2020 at 8:11 pm

      If the biscuit fell apart it usually means it’s just not compressed enough – but you can always try adding in more butter to solidify it, or bake it slightly?

  • Georgia May
    July 11, 2020 at 8:01 pm

    5 stars
    Hi Jane! I love your recipes, whenever i bake, i always use your recipes!! is there an alternative for cream that is healthier and that i can use in any cheesecake? thanks! xx😗

    • Jane's Patisserie
      July 12, 2020 at 7:22 pm

      The cream is often used to help make it set – a cheesecake should be made with full-fat ingredients for the best results! You can try other alternatives but it can change texture/taste/set! x

  • Georgia May
    July 11, 2020 at 8:01 pm

    5 stars
    Hi Jane! I love your recipes, whenever i bake, i always use your recipes!! is there an alternative for cream that is healthier and that i can use in any cheesecake? thanks! xx

  • Rachel
    July 11, 2020 at 12:41 pm

    Will whipping cream topping keep shape in fridge or does it have to be topped straight before serving? X

    • Jane's Patisserie
      July 11, 2020 at 7:44 pm

      If you whip the cream yourself as stated it will be fine – lasts for several days!

  • B
    June 12, 2020 at 9:45 pm

    Hi Jane, I love this recipe! From my past experience using tinned caramel (Carnation) to make regular banoffee pie, the caramel has been quite runny and when I sliced it, it leaked out. Is there any possible way to stop this from happening? If the solution is to freeze it, would I do that with the whipped cream on top or should I add that before serving? Thank you! 🙂

    • Jane's Patisserie
      June 13, 2020 at 4:38 pm

      Hey! You could use my homemade caramel sauce recipe as when that’s in the fridge it firms up nicely! x

  • Holly
    June 9, 2020 at 3:08 pm

    Hello jane,

    Is there any chance I can do this using a 8”/20cm deep spring form tin at all?

    Thanks, xx

    • Jane's Patisserie
      June 10, 2020 at 9:08 am

      Hey! Yes you can, you just need to put the biscuits up the side slightly!

    • Hollg
      June 10, 2020 at 11:00 am

      Perfect, thank you for getting back to me!! I shall give this a go for Father’s Day next weekend! Xx

  • Ellie
    June 6, 2020 at 1:04 pm

    This may sound like a stupid question but I’m just unsure. Would you grease and line the tins for a no bake cheesecake such as this one and your many other no-bakes or leave the tin alone?

    • Jane's Patisserie
      June 6, 2020 at 1:06 pm

      I personally don’t – I find it more annoying to line a tin, but I’ve made so many cheesecakes now I’ve had a lot of practice! You can definitely line them if you prefer, especially if you’re worried about not getting it out! x

  • Hannah Streatfield
    June 5, 2020 at 12:34 pm

    Would this still work with a loose bottom cake tin and just having biscuit on the bottom ?

    • Jane's Patisserie
      June 5, 2020 at 12:36 pm

      It would – but I would personally recommend putting biscuit up the side a bit still because it holds the caramel in (otherwise it may run out of the sides after you’ve taken it out of the cake tin!

  • Hannah Streatfield
    June 5, 2020 at 12:32 pm

    5 stars
    Would this still work doing it in a loose bottom cake tin and just having biscuit on the bottom ?

  • Irene
    June 3, 2020 at 3:17 pm

    Hi Jane I absolutely love your recipes every time I make something I Slice then freeze so if someone pop’s in I always have something nice with a cuppa, I’d love to have a go at the bannoffe cheesecake would that freeze well with having banana in it do you know thank you

    • Jane's Patisserie
      June 3, 2020 at 5:16 pm

      Hiya! Ahh amazing!! And yes the banana will freeze fine, along with the rest!!

  • Nadia
    June 3, 2020 at 2:23 pm


    First of all, your recipes are awesome! My colleagues in the ER are very happy when i found your website! We don’t have double cream in Holland. Is whipped cream ok for the filling?


    • Jane's Patisserie
      June 3, 2020 at 6:50 pm

      You basically want your fattiest liquid cream that can whip – it’s somethings called heavy cream, or whipping cream! You’ll want to follow the method of whipping the cream separately and folding through as it has a lower fat content! x

  • Ione
    June 3, 2020 at 1:53 pm

    Hi Jane,
    Could I replace the 50g icing sugar with banana nesquick…


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