No-Bake Banoffee Cheesecake

If you’re craving a dessert that combines the delicious flavors of bananas, caramel, and cream cheese, then this No-Bake Banoffee Cheesecake is the perfect choice. It’s rich, creamy, and oh-so-satisfying. Plus, there’s no baking required, which means you can whip it up quickly and enjoy it sooner!

Why Make This Recipe

This recipe is great for several reasons. First, it’s a no-bake dessert, making it easy and quick to prepare. You don’t need to turn on the oven, which is perfect for warm days. Second, it features the classic flavors of banoffee pie, bringing that sweet combination of bananas and caramel together in a creamy cheesecake. Lastly, it’s a crowd-pleaser! Whether you serve it at a party or as a family dessert, everyone will love this treat.

How to Make No-Bake Banoffee Cheesecake

Making this delightful cheesecake is simple. Just follow the steps below, and you’ll have a delectable dessert ready to impress your family and friends.

Ingredients

300 g digestive biscuits
150 g unsalted butter (melted)
150 g caramel (store-bought or homemade)
2 large bananas (sliced into 1 cm rounds)
250 g full-fat cream cheese (room temperature)
50 g icing sugar
1 tsp vanilla extract
150 ml double cream
150 ml double cream (for topping)
25 g icing sugar (for topping)
25 g grated chocolate (for garnish)

Directions

Prepare the Biscuit Crust: Start by using a food processor to blitz the digestive biscuits into fine crumbs. Then mix the melted butter with the biscuit crumbs until everything is combined. Press this mixture into the sides and base of a 23 cm pie or flan tin. Make sure the sides are thick enough to hold when removed. Refrigerate the crust while you make the filling.
Make the Filling: If you are using ready-made caramel, stir it in a bowl to make it easier to spread. Pour the caramel over the chilled biscuit crust and smooth it out. Layer the banana slices on top of the caramel. In a separate bowl, whisk the cream cheese, icing sugar, and vanilla extract until smooth. Gradually add the double cream while whipping until thick. Alternatively, you can whip the cream separately to soft peaks, then fold it into the cream cheese mix. Carefully spread the cheesecake mixture over the bananas and caramel, using small dollops to make spreading easier. Set the cheesecake in the fridge for 3-4 hours or until it firms up.
Prepare the Topping: Once the cheesecake is firm, whip the second portion of double cream with icing sugar until soft peaks form. Pipe or spread this whipped cream over the top of the cheesecake. Finish by sprinkling grated chocolate on top for a touch of elegance. Now, slice and enjoy this indulgent banoffee cheesecake!

How to Serve No-Bake Banoffee Cheesecake

Serve this cheesecake chilled. Cut it into slices and offer it with extra banana slices or a drizzle of caramel if you’d like. It makes a beautiful dessert for any occasion!

How to Store No-Bake Banoffee Cheesecake

You can store this cheesecake in the fridge for up to 3 days. Just make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh.

Tips to Make No-Bake Banoffee Cheesecake

Make sure your cream cheese is at room temperature for easy mixing.
Use ripe bananas for the best flavor.
If you want a bit of crunch, add crushed nuts to the biscuit crust.

Variations

You can experiment with this recipe by adding some chocolate chips to the filling or using different types of cookies for the base. You might also try adding a layer of finely chopped nuts for added texture.

FAQs

1. Can I use another type of biscuit for the crust?
Yes, you can use any sweet biscuit you like, such as Oreos or graham crackers.

2. How long does it take for the cheesecake to set?
It should take about 3-4 hours in the fridge to set properly.

3. Can I make this cheesecake ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge until you are ready to serve.

Enjoy making your No-Bake Banoffee Cheesecake, and get ready for everyone to ask for seconds!