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Banoffee Pie Cheesecake

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Banoffee Pie Cheesecake is a luscious no-bake dessert combining the flavors of classic banoffee pie—bananas and toffee—with a creamy cheesecake filling and a buttery biscuit crust, topped with whipped cream and chocolate shavings.

Ingredients

Scale
  • 1 1/2 cups graham cracker or digestive biscuit crumbs
  • 1/3 cup unsalted butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup dulce de leche or thick caramel sauce
  • 2 ripe bananas, sliced
  • 1 container (8 oz) whipped topping, thawed
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

  1. In a bowl, combine graham cracker or digestive biscuit crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes to set.
  2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Spread half of the dulce de leche over the chilled crust.
  4. Layer the banana slices evenly over the caramel layer.
  5. Spread the cream cheese mixture over the bananas and smooth the top.
  6. Top with whipped topping, spreading evenly over the cheesecake layer.
  7. Drizzle remaining dulce de leche on top and garnish with chocolate shavings or a dusting of cocoa powder if desired.
  8. Refrigerate for at least 4 hours or until fully set before serving.

Notes

  • Use firm but ripe bananas to prevent browning and mushiness.
  • This cheesecake can be made a day in advance for convenience.
  • For extra crunch, add a layer of crushed toffee bits or chopped nuts on top.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/banoffee-pie-cheesecake/