Banoffee Cheesecake

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 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 made 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 straight into my mouth each time it collapsed. 😆

Fortunately whilst I was trialling this recipe I was also in training for the Great Scottish Run which I mentioned in the Apple and Pecan Muffins recipe.

So not only was I burning plenty of calories daily, allowing me to eat those extra portions 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! 😀

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!

How I Made This Banoffee Cheesecake Healthier

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! 😉

5 from 1 vote
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
Banoffee Cheesecake
Prep Time
1 hrs
Cook Time
15 mins
Total Time
1 hrs 15 mins
 

Banofee cheesecake is a lighter version of the classic indulgent banoffee pie made into a delicious cheesecake!

Course: Pudding
Servings: 8
Calories: 507 kcal
Author: neil@neilshealthymeals.com
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 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
Instructions
To Make The Biscuit Base
  1. 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.

  2. Put the biscuit base in the fridge for at least an hour for it to set completely.
To Make The Toffee Sauce
  1. 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.

  2. Remove from the heat and stir in the 4 tbsp. of quark. Set aside and allow to cool for a few minutes.
  3. 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
  1. Mix the coffee granules, caster sugar, yogurt and remaining quark in a bowl.

  2. With a hand whisk or preferably in a stand mixer bowl, whisk the double cream until stiff, then gently fold in the yogurt mixture.
  3. Chop both of the bananas into thin slices and scatter the slices from one banana over the set toffee sauce.
  4. 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.
  5. Spoon the cream mixture onto the banana and toffee mixture.
  6. Put the cheesecake back in the fridge for at least 6 hours (recommended overnight).
  7. 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.
Recipe Notes

For best result make the night before you want to serve it and refrigerate overnight.

Nutrition Facts
Banoffee Cheesecake
Amount Per Serving
Calories 507 Calories from Fat 269
% Daily Value*
Total Fat 29.9g 46%
Saturated Fat 17.7g 89%
Cholesterol 92.9mg 31%
Sodium 224.7mg 9%
Total Carbohydrates 54.2g 18%
Dietary Fiber 1.3g 5%
Sugars 42.5g
Protein 8.3g 17%
Vitamin A 20%
Vitamin C 8%
Calcium 21%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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 😉

In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.

*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.

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!

Comments

  1. 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!

    • neil@neilshealthymeals.com says:

      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 😀

  2. 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!

    • neil@neilshealthymeals.com says:

      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! 😀

Speak Your Mind

*

CommentLuv badge