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    Home » Recipes » Desserts

    No Bake Banoffee Cheesecake

    Published: Oct 16, 2014 · Updated: Nov 3, 2022 by Neil 6 Comments

    3.9K shares
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    Jump to Recipe
    Banoffee cheesecake on a plate with a slice taken out of.
    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! #neilshealthymeals #recipes #desserts #bananadesserts #banoffee #banoffeecheesecake #nobake #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!

    Banoffee cheesecake on a white plate with a slice taken out and placed on a white plate in the background.

    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?

    Close up of uncut no bake banoffee cheesecake with serving plates and a cake slice on top in the background.

    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

    📋 No Bake Banana Cheesecake
    This no bake banana cheesecake is bursting with banana flavour. Easy to make it's a perfect recipe for hassle-free entertaining!
    Check out this recipe
    A slice of no bake banana cheesecake served on a plate with a dessert fork in front. Rest of uncut cheesecake on wooden cutting board in the background.
    Coffee Cheesecake in 4 Easy Steps
    Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!
    Check out this recipe
    Birds eye view looking down on coffee cheesecake with a slice taken out. Coffee cafetière and a cup of coffee in the background.
    Lemon Crunch Cheesecake
    Lemon crunch cheesecake is a delicious no bake cheesecake recipe that is easy, low cost and quick to make.
    Check out this recipe
    Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
    📋 The Easiest Ever No Bake Blueberry Cheesecake
    The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get.
    Check out this recipe
    The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get. No matter what the season is this cheesecake is perfect for all occasions!
    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!
    Print Recipe Save Recipe Saved Recipe!
    5 from 2 votes

    📋 Banoffee Cheesecake Recipe

    Banofee cheesecake is a lighter version of the classic indulgent banoffee pie made into a delicious cheesecake!
    Prep Time1 hr
    Cook Time15 mins
    Resting Time6 hrs
    Total Time1 hr 15 mins
    Course: Pudding
    Cuisine: British
    Servings: 8
    Calories: 507kcal
    Author: Neil

    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

    Ingredients

    • 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 tablespoon fat free quark / fat free cream cheese
    • ½ teaspoon instant coffee granules
    • 1 tablespoon 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 teaspoon lemon juice
    • Sifted cocoa powder for dusting
    Metric - US Customary

    Instructions

    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 20cm 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.
    Prevent your screen from going dark

    Notes

    For best result make the night before you want to serve it and refrigerate overnight.
    *If you cannot get quark cream cheese use any no fat/low fat cream cheese.

    Nutrition

    Calories: 507kcal | Carbohydrates: 54.2g | Protein: 8.3g | Fat: 29.9g | Saturated Fat: 17.7g | Cholesterol: 92.9mg | Sodium: 224.7mg | Fiber: 1.3g | Sugar: 42.5g | Vitamin A: 1000IU | Vitamin C: 6.6mg | Calcium: 210mg | Iron: 0.9mg

    🧾 Nutrition Label

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

    Nutrition Facts
    📋 Banoffee Cheesecake
    Amount Per Serving
    Calories 507 Calories from Fat 269
    % Daily Value*
    Fat 29.9g46%
    Saturated Fat 17.7g111%
    Cholesterol 92.9mg31%
    Sodium 224.7mg10%
    Carbohydrates 54.2g18%
    Fiber 1.3g5%
    Sugar 42.5g47%
    Protein 8.3g17%
    Vitamin A 1000IU20%
    Vitamin C 6.6mg8%
    Calcium 210mg21%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

    ⭐ 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! 🙂

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    Reader Interactions

    Comments

    1. Shashi @ runninsrilankan

      October 17, 2014 at 6:01 pm

      I don't doubt this was fuel for your runs - ooh - all that ooey, gooey creaminess!!
      When I lived in London, I developed a slight addiction to Digestives - it started off with the plain ones and then I discovered the chocolate covered ones! Somehow they are not as plentiful here in Atlanta, Georgia!
      That wine festival sounds like it's gonna be fun! And maybe another one of these could fuel y'all through gate painting - P.S. You can always send me the extras 🙂
      Have a wonderful weekend!

      Reply
      • neil@neilshealthymeals.com

        October 17, 2014 at 8:00 pm

        Hey Shashi I know what you mean about chocolate digestive biscuits, I too once had a slight addiction. They are so very tasty though 😉

        Quite happy to send you some over to Atlanta, if you ever feel the need, just let me know 🙂

        I'm not sure the Banoffee Cheesecake would make it though. Not just in terms of sending it to you, cause it really is "special" with all that Banoffee Toffee lusciousness 😀

        Reply
    2. Christine @ Ciao Veggie

      November 08, 2014 at 7:05 pm

      5 stars
      This looks amazing! I am adding it to my Christmas menu and I am certain it will be a firm favourite. I love how you have lightened it up a little bit but I can see how with so much flavour from the banoffee bits it won't even show- and I am very keen to see how the coffee granules work their magic in here! Can't wait to taste it!

      Reply
      • neil@neilshealthymeals.com

        November 09, 2014 at 8:54 am

        I made so many versions of this Christine before I was happy with the final published recipe result!

        That's fantastic that you've added it to your Christmas menu, I hope to hear what you thought, thank you! 😀

        Reply
    3. Amy

      February 06, 2018 at 6:02 pm

      5 stars
      This looks so amazing, I love a dessert with bananas!

      Reply
      • neil@neilshealthymeals.com

        February 06, 2018 at 7:15 pm

        Thanks so much Amy. I always get requests for this one when I'm having people round! 🙂

        Reply

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