Banoffee Cheesecake

banoffee cheesecake

I tried my first Banoffee Pie as a teen and loved it immediately, mum had found the recipe and made it for a summer pudding, needless to say the plate was licked clean and it became a family favourite … actually it still is and luckily these days you can buy the caramel already to use in a tin whereas back in the day you had to boil condensed tins of milk for three hours.

I did that once for my kids in Italy, I got mum to send over tins of condensed milk so I could boil them and make the kids a Banoffee Pie, the things you do eh?

This is a great family dessert that will have everyone licking their lips, based on the infamous Banoffee Pie which I practically grew up on only with a couple of changes it becomes a lip smacking, sugar rush cheesecake.

Yeah, I know it’s most likely not calorie counting friendly and I know it encourages a sweet tooth but every now and then you got to let your hair down right?

I also think this dessert works well at any time of year. It’s simple to make and can be made in advance as it needs time in the fridge to set. So a good all timer that can be knocked up economically and easily, perfect dessert I’d say.

Banoffee Cheesecake
Easy, economical recipe for all the family, made in advance and served at last minute
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  1. 150g digestive biscuits
  2. 25g butter
  3. 1 tbsp honey
  4. 4 bananas, peeled and sliced
  5. 400g cream cheese
  6. 1 x 225g can of caramel
  7. 4 slices of banana to decorate and some caramel shavings
  8. 23 cm springform cake tin - lined with baking paper
  1. Place the biscuits in a bowl and crush, mum used to put them in a plastic bag and bash them with her rolling pin.
  2. Add the butter and the honey to the crushed biscuits and mix well.
  3. Spoon the biscuit crumb mixture into a 23cm springform cake tin and flatten with the back of a spoon to evenly cover the base.
  4. Arrange the bananas on top of the biscuit base.
  5. Place the cream cheese in a clean bowl and add the caramel, mix thoroughly.
  6. Spoon the cream cheese mixture into the cake tin on top of the bananas.
  7. Place in the fridge and leave to set for at least 30 minutes, preferably overnight.
  8. To serve, remove the tin and place onto a serving plate. Top with the sliced bananas and shake some caramel flakes over the top.
  1. If you don't have caramel shavings grate a bit of chocolate over the top, it's only to add some colour and texture to the top.
  2. Make plenty as this will disappear quickly.


  1. This look scrummy and easy enough to make so I don’t mess it up!! I might try it:)


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