How To Make Homemade Banoffee Cheesecake / Delicious No-Bake Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

digestive biscuits

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are widely available and cheaper

Prepare the caramel sauce by combining 1/2 Cup castor sugar, 3 Tbsp water, 1/2 Cup double cream, 1 Tsp vanilla, and 1/2 Tsp sea salt in a saucepan over medium heat until it thickens.

In a bowl, mix 75g melted unsalted butter with 200g crushed digestive biscuits to form the biscuit base. Press this mixture into the bottom of a cheesecake pan.

For the caramelized bananas, melt 50g unsalted butter in a skillet, add 2-3 Tbsp soft dark brown sugar, and then add 2 ripe bananas cut into 5mm slices. Cook until caramelized.

Alternatively, you can caramelize 1/2 Cup castor sugar in a pan and add 1 ripe banana cut into 1cm slices until caramelized.

In a mixing bowl, combine 2 ripe bananas (mashed), 500g full-fat cream cheese, 75g castor sugar, and 140ml whipped double cream. Mix until smooth.

Dissolve 12g gelatin in 8 Tbsp boiling water and add to the cheesecake mixture along with 1/2 Cup caramel sauce and 1 Tsp salted caramel extract. Mix well.

Pour the cheesecake filling over the biscuit base and smooth the top. Refrigerate until set.

For the caramel ganache, melt 50g dark chocolate and 100g white chocolate with 50ml double cream, then stir in 2-3 Tbsp caramel sauce and 1 Tsp salted caramel extract.

For the banoffee whipping cream, beat 1/2 Cup reserved cheesecake filling with 1 Cup icing sugar, and separately whisk 100ml double cream with 2-3 Tbsp of the cheesecake filling mixture. Layer these on top of the cheesecake before serving.

Cooking Techniques

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Dietary

Allergens