This no bake banoffee cheesecake is a healthier version of the classic pudding. Made with fat free cream cheese and other reduced fat ingredients, you’ll certainly notice no reduction in the taste. But your waistline will!
This banoffee cheesecake was nearly becoming an obsession. The number of versions I was making in order to get the topping consistency right was worrying! Naturally I had to eat some of each yummy version in order to check for taste by scooping it from off the kitchen worktop when it collapsed, lol. 😛
Fortunately whilst I was trialling this recipe I was also in training for the Great Scottish Run which I wrote about in my extremely popular Apple and Pecan Muffins recipe. So not only was I burning plenty of calories daily, but maybe this was my secret weapon which gave me those extra 2 minutes to beat my gym times? Let’s say it was! So eat this when in training for a marathon! 😀
You might notice in the banoffee cheesecake recipe below that there isn’t any actual “real” cream cheese 😕 . I claim to be able to call it a “cheesecake” because of the fat free quark cream cheese and because I still wanted the topping to retain the original banoffee taste. Adding actual “real” cream cheese just did not work.
Even though this is my “lighter” version of a standard banoffee cheesecake / banoffee pie it’s still one of my “indulgent” puddings, and for us, only meant for the weekend (generally after our Sunday curry) / special occasions or dinner parties.
This is best if you make it the night before you want to scoff it because the topping needs as long as possible to set in the fridge. Enjoy! 😉
A lighter version of the classic indulgent banoffee pie made into a delicious cheesecake.
- 125 g reduced fat digestive biscuits graham crackers
- 75 g soft butter
- 25 g light soft brown sugar
- 25 g butter
- 397 g can light condensed milk
- 4 tbsp fat free quark / fat free cream cheese
- ½ tsp instant coffee granules
- 1 tbsp golden caster sugar
- 100 ml fat free yogurt
- 100 ml fat free quark cream cheese
- 200 ml reduced fat / low calorie double cream
- 2 large bananas
- 1 tsp lemon juice
- Sifted cocoa powder for dusting
- To make the biscuit base. Blitz the biscuits and butter in a food processor until clumpy and then press the mixture into the bottom of a greased 17cm deep loose bottom cheesecake / cake tin.
- Put the biscuit base in the fridge for at least an hour for it to set completely.
- To make the toffee sauce. Put the light brown soft sugar and butter into a small saucepan and heat, gently, stirring well with a wooden spoon until thick. Add the light condensed milk and stir again constantly for about 8 minutes until thick and the colour is light caramel.
- Remove from the heat and stir in the 4 tbsp. of quark. Set aside and allow to cool for a few minutes.
- Pour the toffee sauce onto the set biscuit base and put back into the fridge again for at least an hour for it to set completely.
- To make the topping. Mix the coffee granules, caster sugar, yogurt and remaining quark in a bowl.
- With a hand whisk or preferably in a stand mixer bowl, whisk the double cream until stiff, then gently fold in the yogurt mixture.
- Chop both of the bananas into thin slices and scatter the slices from one banana over the set toffee sauce.
- In a small bowl add the other banana slices to the lemon juice and keep in the fridge until you are ready to serve the cheesecake.
- Spoon the cream mixture onto the banana and toffee mixture.
- Put the cheesecake back in the fridge for at least 6 hours (recommended overnight).
- When ready to serve carefully remove the cheesecake from the cake tin and decorate with the remaining sliced bananas and dust with the cocoa powder.
For best result make the night before you want to serve it and refrigerate overnight.
So, our weekend plans are to head to Edinburgh on Saturday for a wine festival we have tickets for, and then somewhere different to try for lunch. What about you?
Then on Sunday….that garden fence painting…..maybe 😉
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