A Delicious No-Bake Banoffee Cheesecake with a Biscuit Crust, Smooth Caramel, Fresh Banana, Vanilla Cheesecake and Cream Topping!
Full-Fat Cream Cheese
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
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