Banoffee Cheesecake Recipe: Creamy Caramel Banana Bliss 

This dessert is bananas… and caramel, and cream cheese,

If you’ve ever wondered what happens when the iconic British Banoffee Pie collides with the velvety indulgence of cheesecake, the answer is pure magic. This Banoffee Cheesecake recipe creates the ultimate dessert upgrade—built on a buttery biscuit base, filled with silky banana-infused cheesecake, and swirled with luscious dulce de leche. It’s bananas how good it is—literally.

Think of it as the love child of two classics: the nostalgic Banoffee Pie and the luxurious baked cheesecake. The result? A caramel banana cheesecake that’s equal parts comfort food and showstopper. Whether you’re hosting afternoon tea, planning a dinner party, or simply craving a decadent treat, this recipe brings British dessert heritage into your kitchen with a modern twist.

Why You’ll Love This Banoffee Cheesecake

• Combines nostalgic Banoffee Pie flavor with the creamy indulgence of baked cheesecake.
• Perfect for entertaining, holidays, or any time you want a stunning, crowd-pleasing dessert.

Ingredients You’ll Need

For the Base

• 175 g (6 oz) digestive biscuits or graham crackers, crushed
• 155 g (5.5 oz) melted butter

For the Cheesecake Filling

• 150 ml (¾ cup) double cream
• 400 g (14 oz) cream cheese
• 85 g (3 oz) icing or caster sugar, sifted
• 1 tbsp cornflour
• 3 eggs
• 2 very ripe bananas, mashed

For the Topping (Optional)

• 150 ml (¾ cup) chilled double cream
• 400 g (14 oz) dulce de leche or caramel
• 1 sliced banana

How to Make Banoffee Cheesecake

Step 1: Prepare the Biscuit Base

Preheat your oven to 180°C (356°F). Mix the crushed biscuits with melted butter until fully combined. Press the mixture firmly into a 23 cm springform pan, smoothing the surface evenly. Refrigerate for 10 minutes to set.

Expert Tip: A springform pan makes releasing the cheesecake effortless.

Step 2: Mix the Cheesecake Filling

Beat the cream cheese until smooth. Add the double cream, sugar, cornflour, eggs, and mashed bananas. Blend until silky and lump-free. Pour the mixture over the chilled biscuit base.

Step 3: Create the Caramel Swirl

Whisk most of the dulce de leche until smooth. Spoon or drizzle it over the filling, then swirl gently with a knife. Reserve a portion for topping later.

Pro Tip: Keep the swirl light—overmixing blends the caramel instead of creating ribbons.

Step 4: Bake with a Water Bath

Place the pan into a roasting tray. Add very hot water to the tray, filling halfway up the sides. Bake for 1 hour, then turn off the oven and leave the cheesecake inside for another hour without opening the door. Chill in the fridge for at least 4 hours, preferably overnight.

FAQ: Why a Water Bath? The steam keeps the cheesecake creamy and prevents cracks.

Step 5: Add the Toppings

Whip the chilled cream and pipe swirls around the cheesecake’s edge. Warm the remaining dulce de leche with a splash of water until drizzle-ready. Add banana slices and finish with a caramel drizzle.

Expert Tips for Success

• Line the base of the springform pan with parchment for extra stability.
• Use overripe bananas—they provide the best sweetness and flavor.
• Chill overnight for the smoothest, firmest texture.
• For extra caramel richness, drizzle caramel sauce right before serving.

Variations & Creative Ideas

• Chocolate Banoffee Cheesecake: Add melted milk chocolate to the caramel swirl.
• Coffee Banoffee Cheesecake: Mix 1 tsp instant espresso into the batter for a mocha-toffee twist.
• Nutty Graham Base: Fold chopped pecans or walnuts into the crust mixture.
• No-Bake Version: Replace eggs and cornflour with 1 tbsp gelatin and skip the baking step.

Serving Suggestions

Serve with fresh banana slices lightly brushed with lemon juice to prevent browning. Pair with hot tea, iced coffee, or a caramel latte. Add a spoon of whipped cream or extra caramel for a gourmet finish.

Recipe FAQs

Q: Can whipped cream cheese be used?
It can, but regular cream cheese creates a richer, firmer texture.

Q: How long does it keep?
Store tightly covered in the fridge for up to 3 days.

Q: Can I freeze Banoffee Cheesecake?
Yes—freeze without the toppings for up to 2 months, then thaw overnight.

Related Recipes You’ll Love

If you love banana-forward treats, try my Banana Pudding. Creamy dessert fans will also enjoy my Classic Cheesecake Recipe. Caramel lovers should bookmark my Homemade Caramel Sauce and Molten Caramel Cake. For a taste of British baking, my Victoria Sponge never disappoints.

Final Thoughts

This Banoffee Cheesecake recipe delivers everything you adore about Banoffee Pie with the creamy elegance of baked cheesecake. With its smooth filling, buttery base, and rich caramel accents, it’s a dessert that celebrates British flavors in every bite. Whether hosting guests or treating yourself, this cheesecake promises pure comfort and indulgence.

Want more irresistible dessert ideas? Explore even more sweet inspiration on your site or Pinterest—your readers will appreciate the variety.

 
This recipe was originally published November 4, 2020, and updated November 17, 2025, with improved instructions, updates, and new photos.