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Classic Banoffee Cheesecake – A British-Inspired No-Bake Dessert

Elowen

Elowen

July 9, 2026

An indulgent no-bake cheesecake combining classic banoffee flavours: a biscuit base, fresh banana, thick caramel and a light cheesecake filling.

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Sliced banoffee cheesecake on a cake stand, layers of biscuit base, cheesecake filling, caramel, and banana visible, chocolate shavings on top.

How the No-Bake Layers Hold Together

  • The digestive-biscuit base is pressed firmly and chilled before the filling goes on, giving the soft cheesecake a stable foundation.
  • Full-fat cream cheese and whipped double cream create a filling that can set in the fridge without gelatine or baking.
  • Caramel and sliced banana sit between the biscuit base and cheesecake filling, keeping the familiar banoffee flavours distinct in each slice.
  • A long chill gives the filling time to firm before the cheesecake is released from the tin, which makes cleaner slicing much easier.

The Biscuit, Banoffee and Cheesecake Layers

This dessert is built in clear layers: a buttery digestive-biscuit base, caramel and banana in the middle, and a chilled cream-cheese filling finished with extra caramel and dark chocolate.

  • Digestive biscuits, crushed – Digestive biscuits make a firm, buttery base. Crush them finely so the base holds together cleanly when sliced. Graham crackers can be used as an alternative where digestives are unavailable.

  • Melted unsalted butter – Melted unsalted butter binds the biscuit crumbs and helps the chilled base hold its shape.

  • Full-fat cream cheese, room temperature – Use full-fat cream cheese at room temperature so it mixes smoothly with the icing sugar without lumps.

  • Double cream (heavy whipping cream) – Gives the filling a light texture and balances the richness of the cream cheese and caramel. Use cold cream straight from the fridge for maximum volume.

  • Icing sugar (powdered sugar) – Sweetens the filling and dissolves easily into the cream cheese without creating a grainy texture.

  • Vanilla extract – Adds warmth and enhances the flavour of the caramel, banana and creamy filling.

  • Tin dulce de leche or Carnation caramel – This forms the characteristic caramel layer of the banoffee cheesecake.

  • Ripe bananas, sliced – Use ripe but still firm bananas so they slice cleanly and do not become mushy in the cheesecake.

  • Fresh lemon juice (optional) – A little lemon juice can be tossed with the banana slices to help slow browning.

  • Shaved dark chocolate (for garnish) – Adds a slightly bitter contrast to the sweetness of the caramel and banana, while also making the cheesecake look elegant.

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How to Make Banoffee Cheesecake

Step 1

Mix the finely crushed digestive biscuits with the melted butter until evenly coated. Press the mixture firmly and evenly into the base of the springform tin, then chill for 15 minutes.

Step 2

Beat the cream cheese, icing sugar and vanilla until smooth. In a separate clean bowl, whip the cold double cream to stiff peaks. Gently fold the whipped cream into the cream-cheese mixture until evenly combined.

Step 3

Spread about three-quarters of the caramel over the chilled biscuit base. Arrange the banana slices over the caramel, then spread the cheesecake filling evenly on top. Chill for at least 6 hours or overnight. Before serving, finish with the remaining caramel and dark-chocolate shavings.

Give the Filling Time to Set

Use cold double cream and whip it until it holds firm peaks before folding it into the cream-cheese mixture. Fold gently rather than beating the two mixtures together, as the trapped air helps the filling stay lighter while it chills. Once assembled, give the cheesecake the full chilling time stated in the recipe before removing it from the tin. Cutting too early is much more likely to give you soft, untidy slices than any small variation in how the top is decorated.

Storage

Keep the cheesecake covered in the fridge and consume within 3 days. For the best appearance, add any fresh banana garnish shortly before serving.

Small Ways to Change the Banoffee Layers

For a stronger chocolate note, add a little more dark-chocolate shaving over the top rather than changing the cheesecake filling itself. A small pinch of sea salt over the caramel can sharpen the sweetness, while a light dusting of cocoa gives a more bittersweet finish. Keep the banana layer fairly simple so its flavour is not lost beneath too many extra toppings. If you want the freshest-looking banana garnish, add any slices used on top shortly before serving rather than leaving them exposed for a long period in the fridge.

Slice It Straight from the Fridge

Serve the cheesecake well chilled, as the filling is firmest straight from the fridge. For cleaner portions, use a sharp knife and wipe the blade between cuts. Add any final banana garnish just before serving so it looks fresh, then finish with the reserved caramel or chocolate already included in the recipe.

Classic Banoffee Cheesecake – A British-Inspired No-Bake Dessert

Classic Banoffee Cheesecake – A British-Inspired No-Bake Dessert

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By Elowen Vance•Medium

An indulgent no-bake cheesecake combining classic banoffee flavours: a biscuit base, fresh banana, thick caramel and a light cheesecake filling!

Prep Time
30 mins
Cook Time
—
Total Time
6 hr 30 mins
Yield / Servings
10 Servings

Equipment Needed

  • 20cm (8-inch) springform tin
  • Food processor or rolling pin for biscuits
  • Electric hand mixer
  • Palette knife or spatula

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Crush the digestive biscuits finely and mix with the melted butter. Press firmly into the base of the springform tin and chill for 15 minutes.
  2. Beat the cream cheese, icing sugar and vanilla until smooth. In a separate bowl, whip the cold double cream to stiff peaks, then fold gently into the cream cheese.
  3. Spread three-quarters of the caramel over the chilled base, arrange the sliced bananas on top, then spread the cheesecake filling over. Chill for at least 6 hours or overnight. Finish with remaining caramel and chocolate.

Nutrition Information

Per ServingServing: 1 slice
Calories
460kcal
Total Fat
26g
Protein
6g
Carbohydrates
52g
Dietary Fiber2g
Total Sugars36g
Sodium280mg
Calcium120mg
Iron1mg

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Frequently Asked Questions

Full-fat cream cheese is recommended because it gives a firmer no-bake filling. Lower-fat versions contain more moisture and may produce a softer set.
Yes. Assemble the cheesecake the day before and keep it covered in the fridge. Add fresh banana garnish and the final caramel topping shortly before serving.
The cream may not have been whipped firmly enough, the cream cheese may have contained too much moisture, or the cheesecake may need more chilling time. Give it at least 6 hours in the fridge before slicing.

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Classic Banoffee Cheesecake – A British-Inspired No-Bake Dessert