Desserts
Classic Banoffee Cheesecake – A British-Inspired No-Bake Dessert
Why This Recipe Works
- 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.
At a Glance
- Prep
- 30 min
- Total
- 6 hr 30 min
- Serves
- 10
- Difficulty
- Medium
Pro Tip
Toss the banana slices with a small amount of lemon juice if you want to slow browning inside the cheesecake.
Introduction
No-bake cheesecakes set on whipped air rather than heat, which means two things matter more than anything else: whipping the cream to genuinely stiff peaks, and giving the finished cheesecake its full chilling time before it's sliced. Cut it early and it falls apart; give it the six hours, and it holds a clean edge.
Allow about 30 minutes to prepare, plus at least 6 hours to chill before serving. It serves ten.
What You'll Need
Equipment
A 20cm springform tin is essential here, since the sides need to release cleanly once the cheesecake has set.
Ingredients
For the base
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
For the filling
- 400g full-fat cream cheese, room temperature
- 300ml double cream, cold
- 75g icing sugar
- 1 tsp vanilla extract
For the banoffee layer
- 397g tin dulce de leche or Carnation caramel
- 2–3 ripe bananas, sliced
- 1 tsp fresh lemon juice (optional, tossed with the banana to slow browning)
- Shaved dark chocolate, to garnish
Use full-fat cream cheese at room temperature — it mixes smoothly without lumps, and a lower-fat version holds more moisture, which can leave the filling softer than it should be.
How to Make Banoffee Cheesecake
Prepare the Base
- Mix the crushed digestive biscuits with the melted butter until evenly coated, like wet sand. Tip into the lined 20cm springform tin and press firmly and evenly into the base with the back of a spoon — a well-compacted base is what stops it crumbling when you slice the finished cheesecake. Chill for at least 15 minutes to firm up.
Make the Filling
- Beat the cream cheese, icing sugar and vanilla together until completely smooth and lump-free. In a separate clean, dry bowl, whip the cold double cream until it holds firm, definite peaks. In two additions, gently fold the whipped cream into the cream-cheese mixture with a spatula until fully combined — avoid vigorous beating, since the trapped air is what lets the filling set without gelatine.
Chill or Set
- Spread about three-quarters of the caramel over the chilled biscuit base. Arrange the banana slices in a single, even layer over the caramel, then spoon the filling on top and smooth it flat. Chill for at least 6 hours, or ideally overnight, until completely set and firm to a gentle touch. Run a thin knife around the inside of the tin, release the springform collar, then finish with the remaining caramel and dark-chocolate shavings before slicing.
Tips for the Best Results
- Whip the cream to genuinely stiff peaks
- Soft peaks won't give the filling enough structure to set cleanly without baking or gelatine.
- Fold gently, don't beat
- Beating the whipped cream and cream cheese together knocks out the air that holds the filling up.
- Give it the full chilling time
- Cutting into the cheesecake before it's properly set is the single biggest cause of untidy, sliding slices — six hours is a minimum, not a suggestion.
- Press the base firmly
- A loosely packed biscuit base is more likely to crumble when the cheesecake is sliced.
- Toss the banana in lemon juice if you're making it ahead
- It slows the browning noticeably over several hours.
How to Store and Freeze Banoffee Cheesecake
Keep the cheesecake covered in the fridge at 5°C or below, using a domed cover or lightly tented foil so nothing touches the whipped topping. It's best within 24–48 hours: after that, the fresh banana starts releasing moisture into the biscuit base, softening its crisp contrast. Add any extra banana garnish just before serving so it still looks fresh.
Freezing the whole cheesecake isn't recommended — on thawing, the banana turns watery and discoloured, and the whipped cream and cream cheese tend to weep liquid, softening the base.
Substitutions and Variations
- Stronger chocolate note
- add extra dark-chocolate shavings over the top rather than changing the filling itself.
- Sharper finish
- a small pinch of sea salt over the caramel cuts through the sweetness.
- Lower-fat cream cheese
- can be used, but expect a softer set — full-fat is recommended for a firmer filling.
Frequently Asked Questions
- Is low-fat cream cheese okay to use instead?
- Full-fat cream cheese is recommended because it gives a firmer no-bake filling. Lower-fat versions contain more moisture and may set softer.
- Can I make banoffee cheesecake ahead?
- Yes. Assemble it the day before and keep it covered in the fridge. Add any fresh banana garnish and the final caramel topping shortly before serving.
- Why is my no-bake cheesecake too soft?
- Usually the cream wasn't whipped firmly enough, the cream cheese held too much moisture, or it needs more chilling time — give it at least 6 hours in the fridge before slicing.
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