• Rabab Awada

Banoffee Cheesecake


Biscuit Crust

  • 300 g Digestives

  • 3/4 cup Unsalted Butter (melted)


  • 3/4 cup Caramel

  • 2 Large Bananas (sliced 1cm)

  • 250 g Full-Fat Cream Cheese

  • 4 tbs Icing Sugar

  • 1 tsp Vanilla Extract

  • 2/3 cup Double Cream


  • 2/3 Double Cream

  • 3 tbs Icing Sugar

  • 1/4 cup Grated Chocolate

  • Or ready whip cream


For the Biscuit:

  • Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).

  • It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the Filling:

  • Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.

  • Pour onto the biscuit and smooth over! Slice your banana into 1cm pieces, and push them into the caramel. You want one layer of banana pieces!

  • In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth. whip your cream separately to soft peaks, and then fold through.

  • Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!

  • Set your cheesecake in the fridge for a minimum of 3-4 hours!

For the Topping:

  • If you don't have ready whip cream

  • Whip your second lot of double cream, with the icing sugar to soft peaks.

  • Pipe or spread over the top of the cheesecake!

  • Sprinkle over some grated chocolate.