This No-Bake Banoffee Cheesecake combines a buttery biscuit base, silky caramel, fresh bananas, and a light, creamy cheesecake layer. Finished with a drizzle of white chocolate and crunchy cookie crumbs, it is an impressive dessert that requires no oven and is perfect for making ahead.
Ingredients
For the Base
- 200g speculoos or digestive biscuits
- 80g unsalted butter, melted
- 1 pinch cinnamon
For the Caramel Layer
- 200g dulce de leche or milk jam
- 1 pinch fleur de sel
For the Cheesecake Cream
- 400g cream cheese
- 200ml heavy cream
- 80g powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 3 bananas
- Juice of ½ lemon
- 100g white chocolate, melted
- Crushed biscuits, for decoration
- 1 whole biscuit, for decoration
Instructions
1. Prepare the Biscuit Base
Place the biscuits in a food processor and blend until finely crushed. Add the melted butter and cinnamon, then mix until the crumbs resemble wet sand.
Press the mixture firmly into the bottom of a 20cm (8-inch) springform pan, creating an even layer.
Refrigerate for about 30 minutes to allow the base to firm up.
2. Add the Caramel
Spread the dulce de leche evenly over the chilled biscuit base. Sprinkle a small pinch of fleur de sel over the caramel.
Return the pan to the refrigerator while preparing the cheesecake layer.
3. Prepare the Cheesecake Cream
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Avoid overmixing so the cream remains light.
4. Add the Bananas
Slice two of the bananas.
Lightly drizzle the banana slices with lemon juice to help slow browning. Arrange the slices around the inside edge of the cake ring, placing them on top of the caramel layer.
5. Add the Cheesecake Filling
Carefully spoon the cheesecake mixture over the bananas and caramel. Spread the surface evenly with a spatula.
Cover and refrigerate for at least 4 hours, but overnight is ideal for the best texture and easiest slicing.
6. Decorate
Carefully remove the cheesecake from the springform pan.
Drizzle the melted white chocolate over the top, allowing some of it to run naturally across the surface.
Slice the remaining banana and arrange it on top. Finish with crushed biscuits and place one whole biscuit in the center or along the edge for decoration.
Tips for the Best Banoffee Cheesecake
- Use full-fat cream cheese for a firmer, richer cheesecake.
- Make sure the cream cheese is smooth before folding in the whipped cream.
- Chill the cheesecake overnight whenever possible for the best set.
- Add the final banana slices shortly before serving to keep them looking fresh.
- A little lemon juice helps prevent the banana from browning.
- Press the biscuit base firmly so it doesn’t crumble when sliced.
- For cleaner slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Storage
Keep the cheesecake covered and refrigerated. It is best enjoyed within 2–3 days, especially because of the fresh bananas.
For the freshest appearance, add the final banana topping and decorative biscuit crumbs shortly before serving.
Serving Suggestion
Serve this cheesecake chilled with an extra drizzle of dulce de leche or a little whipped cream for an indulgent finishing touch.