Banoffee Cheesecake Recipe: Creamy Banana & Caramel Cheesecake

This banoffee cheesecake captures everything you love about banoffee pie in a rich, creamy cheesecake: bananas, a crunchy biscuit crust, caramel toffee and whipped cream. It’s an ideal dessert for banana lovers.

Banoffee pie is a classic English no-bake dessert built from a biscuit base layered with bananas, thick caramel and whipped cream. This banoffee cheesecake transforms those familiar flavors into a luscious baked cheesecake, combining a buttery biscuit crust, mashed bananas folded into the filling, a homemade toffee caramel sauce and a cloud of whipped cream on top. For decoration I used dried banana slices to avoid browning.

Making a Banoffee Cheesecake

For best results, bring the cream cheese, sour cream and eggs to room temperature about 30 minutes before you begin. This helps achieve a smooth batter and even baking.

This cheesecake is baked in a water bath. The water bath preserves moisture in the oven, producing a creamier texture and reducing cracks. To prevent water from leaking into the pan, wrap the outside of a 9-inch (23 cm) springform pan in a disposable oven bag or slow cooker liner, then wrap the pan in heavy-duty aluminum foil three to four times so all seams are sealed.

Biscuit Crust

1. Combine crushed digestive biscuits (or graham cracker crumbs), a little brown sugar and melted butter until evenly mixed.
2. Press the mixture into the bottom of the prepared springform pan, creating a slight lip at the edge.
3. Bake the crust for about 8–10 minutes to set and ensure a crunchy texture. Remove from the oven but keep the oven on.

Cheesecake Filling

1. In a large bowl, beat full-fat cream cheese with brown sugar, granulated sugar and cornstarch (cornflour) until completely smooth and creamy. Mix for several minutes, stopping occasionally to scrape down the bowl. The cornstarch helps the cheesecake set, especially with the added moisture from the bananas.
2. Fold in mashed bananas, sour cream and vanilla extract. Use spotty bananas that are ripe but not overly brown; remove any bruised sections and the central black seeds if needed. Small lumps from the bananas are fine, but there should be no lumps of cream cheese.
3. Whisk the eggs in a small bowl and incorporate them into the batter gradually, mixing just until combined. Overmixing after adding eggs can cause cracking.
4. Carefully pour the batter over the pre-baked crust. Place the wrapped springform pan in the center of a large roasting pan and pour boiling water into the roasting pan until it reaches about 1 inch (2–3 cm) high to create the water bath.
5. Bake in a preheated oven at 325°F (170°C) for 50–60 minutes, or until the top appears just set but the center still has a slight wobble like soft pudding.
6. Turn the oven off and crack the door open. Let the cheesecake cool in the oven for about 15 minutes, then remove it and cool to room temperature. Once cooled, seal and refrigerate for at least 6 hours or overnight to fully set.

Toffee Caramel Sauce

The sauce can be store-bought or homemade. To make the toffee caramel:

1. Warm the cream until hot but not boiling.
2. Melt cubed butter in a saucepan with brown sugar and golden syrup (or corn syrup) and bring gently to a boil while stirring until the sugar dissolves.
3. Whisk in the warmed cream, then remove from heat and add vanilla and sea salt. Cool completely before using. The sauce can be refrigerated in a jar for up to a week; gently rewarm if it becomes too thick to pour.

Topping and Serving

1. Beat whipping cream until stiff peaks form. Either spread the cream over the cheesecake or pipe rosettes around the edge using a star tip.
2. Carefully remove the outer ring of the springform pan. If condensation appears on the surface, gently blot it with a paper towel.
3. Pour about half the caramel sauce over the cheesecake and reserve the rest to serve alongside so guests can add extra if they wish.
4. Decorate with dried banana slices or add whipped cream to individual slices after cutting. Use a thin, sharp knife and slice all the way through the crust for clean pieces.

The result is a crunchy biscuit base, creamy banana-infused filling, rich toffee caramel and fluffy whipped cream—a banoffee cheesecake that may rival the original pie.

Banoffee Cheesecake

This banoffee cheesecake blends biscuit crust, bananas, toffee caramel and whipped cream into a creamy, decadent dessert.

Prep: 45 mins

Cook: 50 mins

Cooling & Chilling: 7 hrs

Total: 8 hrs 35 mins

Servings: 14 slices

Equipment

• 9-inch (23 cm) springform pan
• Large roasting pan (big enough to hold the springform pan)

Ingredients

Biscuit Crust

• 2 1/4 cups digestive biscuit crumbs (about 250 g)
• 1 tablespoon brown sugar
• 1/2 cup (112 g) unsalted butter, melted

Cheesecake Filling

• 24 ounces (680 g) full-fat cream cheese, brick style
• 1/4 cup (50 g) brown sugar
• 3/4 cup (150 g) granulated sugar
• 3 tablespoons cornstarch (about 24 g) (or 1/4 cup all-purpose flour)
• 1 1/2 cups mashed bananas (about 3–4 bananas)
• 1/2 cup (120 ml) sour cream
• 2 teaspoons vanilla extract
• 3 large eggs, whisked
• Boiling water for the water bath

Caramel Toffee Sauce

• 1/2 cup (112 g) unsalted butter, cubed
• 1 cup (210 g) brown sugar
• 1 tablespoon golden syrup or corn syrup
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

To Garnish

• 1/2 cup (120 ml) whipping cream
• Dried banana slices

Instructions

Preparation

1. Remove cream cheese, sour cream and eggs from the fridge 30 minutes before starting.
2. Preheat oven to 325°F (170°C).
3. Wrap the outside of a 9-inch springform pan with an oven bag or slow cooker liner, then wrap in foil to seal all seams.

Biscuit Crust

1. Mix biscuit crumbs, brown sugar and melted butter. Press into the prepared pan and create a slight lip.
2. Bake for 8 minutes, then remove and keep the oven on.

Cheesecake Filling

1. Beat cream cheese, brown sugar, granulated sugar and cornstarch until smooth. Scrape the bowl as needed.
2. Beat in mashed bananas, sour cream and vanilla. Remove any bruised banana parts before mashing.
3. Whisk the eggs, then mix them into the batter gradually until just combined.
4. Pour batter onto the crust. Place the wrapped springform in a roasting pan and add boiling water until it reaches about 1 inch high around the pan.
5. Bake 50–60 minutes, until the top is almost set and the center has a slight wobble.
6. Turn off the oven, open the door and cool for 15 minutes. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.

Toffee Caramel Sauce

1. Warm the cream. In another pan, melt butter with brown sugar and golden syrup, bring gently to a boil and dissolve the sugar.
2. Whisk in the warm cream, remove from heat and stir in vanilla and salt. Cool completely before using.

Topping & Serving

1. Beat whipping cream to stiff peaks.
2. Unclamp and remove the springform ring. Blot any condensation.
3. Pour half the caramel over the cheesecake and reserve the rest for serving. Pipe or dollop whipped cream around the edges and garnish with dried banana slices.
4. Slice with a thin, sharp knife, cutting through the crust for clean slices.

Notes

1. Digestive biscuits: Graham cracker crumbs work as a substitute; you may need an extra 1–2 tablespoons of melted butter so the crumbs hold together.
2. Cream cheese: Use full-fat brick-style cream cheese—do not use low-fat or spreadable varieties.
3. Bananas: Use bananas that are ripe but not overripe. Remove bruised sections and the central black seeds if visible.
4. Make ahead: The cheesecake can be made a day ahead. The caramel stores in the fridge for up to a week; rewarm gently before serving if needed.
5. Nutrition: Values are estimates per slice when the recipe yields 14 slices and all caramel is used.

Nutrition

Calories: 588 kcal, Carbohydrates: 53 g, Protein: 6 g, Fat: 40 g, Saturated Fat: 23 g.