Description
Indulge in a No-Bake Banoffee Cheesecake that perfectly balances creamy layers of ripe bananas and rich toffee on a crunchy biscuit base. This dessert not only delights the senses with its sweet aroma but also offers a refreshing twist for any gathering. Easy to make and utterly delicious, this cheesecake will become your go-to recipe for impressing friends and family alike.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 3 ripe bananas, sliced
- 400g condensed milk
- 300ml heavy cream
- 2 tbsp cocoa powder (for dusting)
Instructions
- Crush the digestive biscuits in a food processor or zip-top bag until fine crumbs form. Mix in melted butter until combined.
- Press the mixture into a springform pan to create an even base.
- Whisk condensed milk in a bowl until smooth, then fold in half of the whipped cream gently.
- Layer sliced bananas over the biscuit base, then spread the creamy filling on top evenly.
- Add remaining whipped cream atop the filling and dust with cocoa powder.
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: Chill time only
- Category: Dessert
- Method: No-Bake
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For added decadence, consider drizzling chocolate ganache on top. Swap bananas for strawberries or other berries for a fruity variation. Store leftovers in an airtight container in the fridge for up to five days.