Banoffee cheesecake

Banoffee cheesecake

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(26 ratings)

Prep: 25 mins Cook: 5 mins plus at least 4 hrs chilling

More effort

Serves 8 - 10

Cheesecake meets banoffee pie in this creamy soft-set caramel dessert, guaranteed to impress at a dinner party or occasion

Nutrition and extra info

Nutrition: per serving (10)

  • kcal877
  • fat71g
  • saturates43g
  • carbs52g
  • sugars39g
  • fibre1g
  • protein7g
  • salt1.2g


    For the base

    • 200g digestive biscuits, crushed
    • 100g butter, melted, plus extra for frying



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 bananas, peeled and sliced



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    For the cheesecake

    • 150ml double cream
    • 3 x 280g tubs full-fat cream cheese (not low-fat - this will stop the mixture from setting properly)
    • 85g icing sugar, sifted
    • 1 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 300g dulce de leche or caramel sauce (we used we used Carnation Cook with Caramel)

    For the topping

    • 150ml double cream (keep chilled, it whips faster)
    • 25g dulce de leche or caramel
    • 1 banana, cut into 8-10 slices



      Probably the best known, most popular tropical fruit, their name probably derives from the…


    1. For the base, mix the digestives with the melted butter in a bowl. Spoon the mixture into a 23cm springform cake tin and press firmly over the base with the back of a spoon. Chill in the fridge.

    2. Heat a frying pan until hot and add a knob of butter and the bananas, frying for 2-3 mins until golden brown. Remove from the pan using a slotted spoon and set aside to cool.

    3. Arrange the cooled bananas on top of the biscuit base. For the cheesecake, whisk the double cream using an electric whisk until softly whipped. Put the cream cheese and icing sugar in another large bowl and whisk until smooth. Make sure you don't over whisk the mixture as it will loosen and stop the cheesecake achieving a soft-set. Add the whipped cream to the cream cheese, as well as the maple syrup and the dulce de leche.

    4. Spoon the sweet cream cheese filling into the cake tin, covering the bananas, and use the back of a spoon or palette knife to spread evenly. Place in the fridge for at least 4 hrs (preferably overnight) to set.

    5. For the topping, whip the cream, put into a piping bag with a medium star-shaped nozzle and set aside. Melt the dulce de leche over a low heat in a small saucepan with a splash of water until it can be drizzled (dulce de leche varies, so you may need to add more water). Place in a second piping bag (or plastic bag) and snip the very end off it, to leave a tiny hole.

    6. Starting from the edge of the cake, swirl the dulce de leche sauce in a circular motion around the cake. Pipe 10-12 medium-sized swirls of whipped cream around the edge of the cheesecake and rest a fresh banana slice on each. Serve immediately.

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    Comments, questions and tips

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    Eden D
    25th May, 2020
    Great recipe! Whole family loved it. I didn't have any Dulce de Leche so I made some and it worked just as well if not better, it made the taste slightly more bitter which complemented the fried bananas really well. After one night in the fridge the flavours had fully marinated into each other so I would definitely recommend leaving it to set overnight.
    Nicci Boothroyd's picture
    Nicci Boothroyd
    26th Oct, 2019
    Tasted ok but like many other people's, it didn't set. Very disappointing, 24 hrs in the fridge and an hr in the freezer and still way too runny.
    Andy Mcdermott's picture
    Andy Mcdermott
    1st Jan, 2019
    My advice, dont make this, I followed it by the book and even after being in the fridge for 24 hours it still hadn't set. Big let down. Tasted ok but i ended up dishing it out with a spoon.
    5th May, 2018
    Tastes divine - didn't set! (Full fat Philadelphia, stirred to combine and not over-beaten, still wasn't set after at least 12 hours in the fridge.) Have just done an emergency gelatin effort to see if I can fix it, rather than making it a very expensive throw-away. Would make it again for the taste, but would use gelatin next time.
    12th Dec, 2017
    Not all cream cheeses are the same even if full fat. Philadelphia is definitely the firmest of the ones of I've tried. Asda's own tastes horrible so I'd never use that and other brands still tend to be quite soft. This is how I make all my no bake cheesecakes and they all set just fine. Lovely idea to give the bananas a light fry. It really intensifies the flavour. I haven't got the patience to make a proper dulce de leche but make caramel sauce easily enough just using 200g sugar in a pan stirring until it melts then add 90 g butter, stir until melted in then add 120ml of double cream. Stir through for a couple of minutes and you have caramel sauce. If you want salted caramel add 1 tsp of good quality ground seasalt. It keeps for 2-3 weeks in a jar in the fridge if you have leftover and goes well with this dessert ~ or buy a tin of the Carnation ready made caramel.
    24th Jun, 2017
    When making this I did question the amount of cream cheese needed, and when tasting the final product it did taste too strongly of cheese, which wasn't pleasant. This also didn't set, even after 5 hours in the fridge and 1 in the freezer. The fried bananas were an unusual touch, and I wouldn't recommend. I wouldn't make this again, disappointed. :(
    28th Aug, 2016
    This was one of the more complicated deserts I've made so far as I didn't have any caramel to hand so I had to make my own and it was my first time doing so! Apart from going slightly too dark and tasting a little of burnt sugar, it went well, and it actually made a great tasting cheesecake as the burnt sugar flavour went very well with the bananas and it went a lovely dark golden brown colour. It set really well for me, the base was good, and I liked the banana base thing! I didn't do the suggested topping though, just left it plain. Honestly this will stand out in my mind as one of the best things I've ever made, it was delicious and very impressive! Everybody who had some completed loved it, it disappeared very quickly!
    20th Mar, 2016
    Great recipe. I followed the recipe to the letter and it worked - it did set! It even survived a 1hr car journey after only a few hours in the fridge. It was very rich with a smooth creamy filling. Delicious!!!
    19th Jul, 2015
    Hmmm, well I'll add another to the 'didn't set properly' comments. Full fat cream cheese used, only just whipped to combine so not over-worked. Turned liquid when cut. Tasted divine, but surely needs gelatine or something to set it?
    18th Apr, 2015
    Worst recipe I have ever used from this website! Far too much mixture which would fill about four 23cm cheesecake tins. Mixture is too runny and I doubt it is going to set! Very disappointed, not happy at all


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