Why You’ll Love This Recipe

Banoffee Pie Cheesecake combines the rich, creamy texture of cheesecake with the irresistible flavors of classic banoffee pie—bananas, toffee, and a buttery biscuit base. This no-bake dessert offers layers of sweet indulgence, making it perfect for celebrations, special occasions, or when you want to impress guests with minimal effort. It’s a delicious twist on two beloved desserts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

digestive biscuits (or graham crackers)unsalted butterbananascream cheeseconfectioners’ sugarsweetened condensed milkheavy creamsour creamvanilla extractlemon juicegelatin (optional, for extra firmness)caramel sauce or dulce de lechechocolate shavings (for topping)

directions

Crush the digestive biscuits into fine crumbs and mix with melted butter.

Press the mixture into the bottom of a springform pan to form an even crust. Chill in the fridge for at least 30 minutes.

In a bowl, beat the cream cheese, confectioners’ sugar, vanilla extract, and lemon juice until smooth.

Add the sour cream and continue mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture.

(Optional) Dissolve gelatin in a little warm water and mix it in for a firmer cheesecake.

Spread a layer of sliced bananas over the chilled crust.

Pour the cheesecake filling over the bananas and smooth the top with a spatula.

Refrigerate for at least 6 hours, preferably overnight, until set.

Before serving, top with more banana slices, a generous drizzle of caramel sauce or dulce de leche, and chocolate shavings.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 25 minutesChilling time: 6-8 hoursTotal time: about 6.5–8.5 hours

Variations

Use a chocolate biscuit base for a richer crust.

Add a touch of espresso powder to the caramel layer for a mocha twist.

Top with whipped cream and crushed toffee bits for extra decadence.

Make mini cheesecakes using muffin tins for individual servings.

Use mascarpone instead of cream cheese for a silkier texture.

storage/reheating

Store Banoffee Pie Cheesecake in the refrigerator in an airtight container for up to 4 days.Freeze individual slices tightly wrapped for up to 1 month.Thaw overnight in the fridge before serving.Do not microwave to reheat—this dessert is best served chilled.

FAQs

What is Banoffee?

Banoffee is a combination of “banana” and “toffee,” originally from a classic English pie.

Can I make this cheesecake without gelatin?

Yes, just be sure to chill it thoroughly to set. The gelatin helps with firmness but isn’t required.

Can I use store-bought caramel?

Absolutely. Store-bought caramel or dulce de leche works perfectly and saves time.

What bananas are best to use?

Ripe but firm bananas are ideal—they provide sweetness without becoming mushy.

Can I make this ahead of time?

Yes, it’s perfect for making a day ahead since it needs several hours to chill.

What if I don’t have sour cream?

You can substitute with Greek yogurt or omit it entirely.

Why is my filling not setting?

Make sure you’ve whipped the cream properly and allowed enough chilling time. Adding gelatin can help.

Can I use whipped topping instead of heavy cream?

Yes, but the texture may be slightly different—whipped cream gives a richer feel.

Is this cheesecake overly sweet?

It’s sweet but balanced by the tangy cream cheese and fresh bananas.

Can I add nuts?

Yes, chopped pecans or walnuts on top add great crunch and contrast.

Conclusion

Banoffee Pie Cheesecake is the ultimate fusion dessert, bringing together the creamy satisfaction of cheesecake and the luscious layers of banana and caramel from banoffee pie. Whether served at a party or enjoyed as a weekend treat, this no-bake masterpiece is sure to satisfy your sweet cravings with elegance and ease.