No Bake Banoffee Cheesecake

No Bake Banoffee Cheesecake
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an eBay and Amazon Associate, I earn from qualifying purchases.

I just love a cheesecake – especially when you don’t need to bother with baking it! This no bake banoffee cheesecake recipe offers a slight twist on the classic banoffee pie. The soft cheese adds what’s for me a welcome tang – I do like banoffee pie, but it can be a little too sweet.

So this is a no bake banana cheesecake with ready-made caramel. I remember making a banoffee pie years ago, and it was before you could buy Carnation caramel in a can. Back then, you had to boil up a tin of condensed milk for the caramelised effect.

So it’s a buttery biscuit base as usual, which is the chilled to set for a little while. The next step in making this banana and caramel cheesecake is to spread on a layer of caramel. Make sure you beat this first so it’s nice and smooth. Then you add sliced banana, before refrigerating once more.

All you do after that is stir up, then add, the filling for this easy banoffee cheesecake. Add that, then you can sprinkle a crumbled flake over the top. Job done, apart from further refrigeration.

This banoffee cheesecake no bake recipe serves about 12 to 16

No Bake Banoffee Cheesecake Ingredients

Base

  • Digestive biscuits, 300g
  • Butter, 100g

First layer

  • Carnation Caramel, 1 tin
  • Bananas, 2 to 3

Filling

  • Cream cheese (full fat), 600g
  • Clotted or extra thick double cream, 200ml
  • Icing sugar, 150g
  • Vanilla extract, 1 tsp

Decoration

  • Flake, 1, crumbled

Equipment

How to Make Caramel and Banana No Bake Cheesecake

  • Use a little butter to grease the springform tin.
  • Place the digestives in a food processor and blitz until you have fine crumbs. Melt the butter and mix the two together.
  • Press the base mixture into the springform tin and place in the fridge to set for half an hour or more.
  • Beat the caramel so it’s also smooth and silky. Slice the banana into coin-shaped pieces.
  • Take the base out of the fridge and spread about three quarters of the tin of caramel over the base. Add the slices of banana and place back into the fridge for at least an hour.
  • Beat together the cream cheese, cream, icing sugar and vanilla extract until you have a super smooth consistency. Set aside.
  • For the final step, take the cheesecake from the fridge and add the topping. Sprinkle over the crumbled flake before refrigerating to set. This should take a few hours, or overnight.

Related recipes:

Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Cheesecakes