No Bake Banoffee Cheesecake

No bake banoffee cheesecake is the classic banoffee pie turned into an equally delicious cheesecake. This is a healthier banoffee cheesecake recipe. But you'll notice no reduction in taste. And your waistline will thank you too!

Folks, I've got to tell you that this no bake banoffee cheesecake recipe was nearly becoming an obsession!

I had to make several versions in order to get the topping consistency right.

There were a couple of collapsed versions before I perfected the perfect banana cheesecake!

Naturally I had to eat some of each collapsed version in order to check for taste.

By scooping it right off the kitchen worktop and straight into my mouth! 😆

You'll find this banana cheesecake has all the delicious dessert flavours that you're looking for. Even though it's lower in calories.

It's sweet and creamy. With a silky smoothness and a delightful crunch too. What more could you want?

This no bake banoffee cheesecake is of course based on the classic banoffee pie english dessert.

The original recipe banoffee pie is a British dessert pie made from bananas, cream and a thick caramel sauce which was either made from boiled condensed milk or dulce de leche.

However as this is a no bake cheesecake it’s much easier to make.

It does require just a little time to make and to set in the fridge though.

So I recommend you start making this the day before you want to serve it.

You'll be rewarded with a crunchy biscuit crust and a luxurious toffee banana tasting banana pudding. One that you'll definitely want to serve a dinner parties!

Jump to:

• 🥘 Ingredients
• 📖 Substitutions
• 🔪 Instructions
• 💭 How I Made This Banoffee Cheesecake Healthier
• 🍽 Equipment
• 💭 FAQ's
• 🍰 Other Popular Cheesecake Recipes For You To Try
• 📋 Banoffee Cheesecake Recipe
• 🧾 Nutrition Label
• ⭐ Rate The Recipe

🥘 Ingredients

• Reduced Fat Digestive Biscuits / Graham Crackers
• Unsalted Soft Butter
• Light Brown Soft Sugar
• Light Condensed Milk
• Fat Free Quark Cream Cheese
• Instant Coffee Granules
• Golden Caster Sugar
• Fat Free Yogurt
• Low Calorie Double Cream / Heavy Cream
• Bananas
• Lemon Juice
• Cocoa Powder (decoration)

See recipe card for actual quantites of the banoffee cheesecake ingredients.

📖 Substitutions

• Reduced Fat Digestive Biscuits / Graham Crackers
• Unsalted Soft Butter
• Light Brown Soft Sugar
• Light Condensed Milk - you could use full fat condensed milk if you're not bothered about this being a healthier cheesecake
• Fat Free Quark Cream Cheese - you could use full fat cream cheese if you're not bothered about this being a healthier cheesecake.
• Instant Coffee Granules
• Golden Caster Sugar
• Fat Free Yogurt - you could use full fat cream plain yogurt if you're not bothered about this being a healthier cheesecake
• Low Calorie Double Cream / Heavy Cream - you could use full fat double cream if you're not bothered about this being a healthier cheesecake
• Bananas
• Lemon Juice
• Cocoa Powder (decoration) - you could substitute with chocolate shavings instead.

🔪 Instructions

Detailed instructions for this banoffee cheesecake are in the recipe card below. But here is a quick step by step guide of how to make the recipe:

To Make The Cheesecake Base

1. Blitz biscuits and butter together. Then press crushed biscuits mixture into base of a 20cm loose bottom cake tin.
2. Place into fridge to set for at least 1 hour.

To Make The Homemade Toffee Sauce

1. In a small saucepan over a low heat combine light brown soft sugar and butter until thickenned. Stir in the condensed milk until colour is changed forming a salted caramel sauce.
2. Remove from heat and stir in cream cheese. Set aside and allow to cool a little.
3. Pour cooled sauce on top of the biscuit base. Place back in fridge for at least another hour until set.

To Make Cheesecake Filling

1. Mix the coffee granules, caster sugar, yogurt and remaining quark in a bowl.
2. With a hand whisk or preferably using an electric mixer or electric hand mixer, whisk the double cream until soft peaks form. Then gently fold the yogurt mixture into the whipped cream.
3. Slice the bananas. Place slices of banana from one of the bananas over the set biscuit base.
4. In a small bowl add the other banana slices to the lemon juice and keep in fridge until cheesecake is ready to be served.
5. Spoon the cheesecake mixture over the banana and toffee base. Smooth down with a palette knife or back of a spoon.
6. Put cheesecake back in fridge for at least 6 hours (recommended overnight).

To Decorate Cheesecake

1. When ready to serve remove from fridge and allow to sit at room temperature for about 10 minutes then carefully remove the cheesecake from the cake tin and place on a serving plate.
2. Decorate top of the cheesecake layer with remaining sliced bananas and dust with the cocoa powder. If left overnight you could just use fresh banana slices rather than having the ones left in lemon juice.

💭 How I Made This Banoffee Cheesecake Healthier

This no bake banana cheesecake is a healthier version of the classic banoffee pie made into a cheesecake.

I made it healthier by using fat free cream cheese and other reduced fat ingredients

For us, this banana cheesecake is part of the 20% of the 80/20 food rule we follow. We might enjoy it once a week.

The average calories of a full fat banoffee cheesecake are about 800. There are only 500 calories in this heathier banoffee cheesecake version.

🍽 Equipment

For this Banoffee Cheesecake You May Need…

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Loose base cake tin
• Food processor
• Saucepans
• Measuring spoons
• Kitchen scale
• Wooden spoon
• Measuring jug
• Stand mixer
• Pyrex mixing glass bowl
• Palette knife

This is the deep round cake tin with loose base that I use in the making of this coffee cheesecake and many of my other cheesecakes too.

💭 FAQ's

What Goes Well With Banoffee Cheesecake?

It's actually perfect on its own but if you're not bothered about the calories then you could serve with some whipped cream.

How Should I Store My Banoffee Cheesecake?

Keep the cheesecake in the fridge, covered with cling film. To keep its shape you could place the round part of the cheesecake back over it whilst in the fridge.

How Long Will My Cheesecake Keep?

In the fridge it should keep for 3-4 days.

Can I Freeze Banoffee Cheesecake?

It's best served fresh and eaten fresh. But you can freeze it. I suggest slicing into individual slices first then freezing in individual containers.

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🍰 Other Popular Cheesecake Recipes For You To Try

🧾 Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

⭐ Rate The Recipe

If you’ve made this banoffee cheesecake recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂