Description
A rich and creamy no-bake cheesecake that combines the delicious flavors of bananas, caramel, and cream cheese.
Ingredients
Scale
- 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)
Instructions
- Prepare the Biscuit Crust: Blitz the digestive biscuits into fine crumbs and mix with melted butter. Press into a 23 cm pie tin and refrigerate.
- Make the Filling: Pour caramel over the crust, layer banana slices, and whisk cream cheese, icing sugar, and vanilla until smooth. Gradually add whipped double cream or fold in whipped cream. Spread over the bananas and caramel.
- Prepare the Topping: Whip double cream with icing sugar until soft peaks form and spread over the cheesecake. Garnish with grated chocolate.
- Chill for 3-4 hours until firm, then slice and serve.
Notes
Serve chilled, optionally with extra banana slices or caramel drizzle. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banoffee cheesecake, no-bake dessert, easy dessert