Description
A delicious no-bake dessert combining the rich flavors of banoffee pie and creamy cheesecake, with layers of biscuit crust, banana slices, caramel, and cream cheese filling.
Ingredients
Units
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 100g caster sugar
- 1 tsp vanilla extract
- 300ml double cream
- 2 ripe bananas, sliced
- 200g dulce de leche or caramel sauce
- Grated chocolate or cocoa powder, for garnish (optional)
Instructions
- Mix crushed digestive biscuits with melted butter until well combined. Press into the base of a springform cake tin. Chill for 30 minutes.
- In a bowl, beat cream cheese, caster sugar, and vanilla extract until smooth.
- In a separate bowl, whip the double cream to soft peaks and gently fold into the cream cheese mixture.
- Spread half of the cheesecake mixture over the chilled biscuit base.
- Layer banana slices on top and drizzle with half the dulce de leche.
- Spread the remaining cheesecake mixture over the bananas and top with more banana slices and the remaining dulce de leche.
- Chill in the fridge for at least 4 hours or overnight to set.
- Before serving, garnish with grated chocolate or a dusting of cocoa powder if desired.
Notes
- Use ripe but firm bananas to avoid mushiness.
- Chill overnight for best results and easier slicing.
- Can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg