Description
A rich and indulgent no-bake cheesecake that combines the flavors of banoffee pie—banana, toffee, and cream—on a biscuit base.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream
- 2 bananas, sliced
- 200g dulce de leche or caramel sauce
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press into the base of a springform tin and chill for 30 minutes.
- Whisk the cream cheese, icing sugar, and vanilla extract until smooth.
- In a separate bowl, whip the double cream until it forms soft peaks, then fold it into the cream cheese mixture.
- Layer banana slices over the chilled biscuit base, then spread the cheesecake mixture on top.
- Smooth the top and chill for at least 4 hours or overnight.
- Before serving, spread the dulce de leche or caramel sauce on top and garnish with more banana slices and chocolate shavings or cocoa powder if desired.
Notes
- Use ripe bananas for the best flavor.
- Chilling overnight gives the best consistency.
- You can make individual cheesecakes using small jars or ramekins.