Creamy, smooth and packed with banana flavour, you'll adore this banoffee pie cheesecake. Best of all: it's no bake!
Each slice brings a crisp and crunchy digestive biscuit base, a luxurious banana pudding and white chocolate cheesecake filling, and a toffee and banana topping with milk chocolate shavings.
It's an incredibly satisfying combination. Think classic banoffee pie, but in cheesecake form!
You can whip this easy cheesecake up from start to finish in under an hour. The only tricky bit is finding the patience to let it chill and set to perfection overnight!
Here's the full recipe - let me know what you think of this utterly unbeatable banoffee pie cheesecake.
Make the base
Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.
Add the melted butter and the sugar to the biscuit crumb.
Mix well to combine.
Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it.
Press the biscuit mix into the bottom. It’s important the biscuit is packed down really tightly. Place in the fridge while you prepare the filling.
Make the filling
Put the cream, cream cheese, sugar and banana pudding powder in a large mixing bowl.
Whisk until thick and evenly combined.
Add the melted and cooled white chocolate.
Pile the filling into the tin.
Pop in the fridge for at least 2 hours to set, or overnight.
Run a knife around the inside edge of the tin, then open the hinge to release the cheesecake. Transfer to a board.
Arrange the sliced banana on top of the cheesecake.
Drizzle with toffee sauce.
Cut into 12 slices.
Serve to plates.
Add a little extra toffee sauce, if you like.
Run a vegetable peeler down a square of chocolate to create decorative chocolate curls.
Enjoy this creamy, cool, sweet and delicious banoffee pie cheesecake
Pointers, tricks and troubleshooting tips for the perfect banoffee pie cheesecake
Is banoffee pie cheesecake easy to make?
Yes! The most difficult part of this banoffee pie cheesecake recipe is resisting the urge to eat the filling straight out the bowl and then, once compiled, resisting the cheesecake long enough for it to set!
This is a no-bake cheesecake recipe so you just need to prepare the buttery biscuit base, and then mix all the filling ingredients together before piling them into the tin, levelling off, and putting it into the fridge to set.
Give the cheesecake at least 2 hours, or overnight to set properly before removing it from the tin. Finish off with a drizzle of toffee sauce and slices of banana, then tuck in!
Will I need any special equipment to make banoffee pie cheesecake?
The right type of tin is important for this recipe, if you use a solid-based regular cake tin the banoffee pie cheesecake will still taste wonderful but will be rather tricky to get out of the tin.
I've used a 20cm (8inch) loose-bottomed, springform tin which makes it easy to take the cheesecake out. Other than that, you should be able to find everything you need in the average kitchen.
The full list of suggested equipment can be found on the recipe card below.
Where can I buy banana pudding mix?
For this recipe, I've used banana flavoured Angel Delight, which you should be able to easily get in the supermarket or online in the UK. It's also available in some stores in the USA.
Angel Delight is an instant pudding mix that you usually whisk with milk to create an easy dessert on its own. The US has its own versions of banana pudding mix - any brand should work.
Adding banana pudding mix to cheesecake filling gives you a wonderful banana flavour throughout, and it also helps create a wonderfully silky smooth texture that sets beautifully.
I love this recipe as it elevates simple store cupboard staples like digestives and banana pudding mix to a whole other level of deliciousness!
How can I tell if my bananas have gone off?
The shelf life of bananas can vary quite a bit depending on how green they are when you buy them, and how they are stored.
Bananas with a vibrant yellow skin, or skin starting to show a few signs of brown spots are perfect for this recipe. You want the banana to be ripe and still firm so that the slices cut cleanly and look nice on the top of your cheesecake.
If the banana is over ripe with quite a lot of brown on the skin, it would be perfect for this Easter banana bread, or my dairy-free ice cream but might not look so pretty atop your cheesecake as the flesh will be softer.
A few signs your bananas have gone off include if the skins have split, if there are signs of mould, or if you can see fruit flies busying themselves on the bananas. In all cases, these should be discarded.
There's much debate about the best place to keep bananas and a lot can depend on when you want to use them, and what for. As a rule, it's best to keep your bananas somewhere cool and out of direct sunlight.
Keep them away from other fruits and veggies too as they release more ethylene gas than most, so will make everything else in the fruit bowl go bad more quickly. However, you can use this to your advantage if you need something to ripen more quickly store.
For example, if you have a rock-hard 'ripen at home' avocado, try popping it in a brown paper bag with a ripe banana.
Is banoffee pie cheesecake suitable for vegetarians?
Yes, this yummy banoffee pie cheesecake is totally vegetarian as it contains no meat , poultry or fish products. Be sure to check the label on everything, especially the banana pudding mix as some brands may contain gelatine, which is animal derived.
Is banoffee pie cheesecake suitable for vegans?
The banana pudding mix I used in the filling for this cheesecake contains dairy milk, as does the butter, cream cheese, double cream and milk chocolate, so this would not be suitable for someone who is vegan.
You could try sourcing a vegan banana pudding mix and then using dairy free versions of all the other ingredients. My favourite dairy-free cream cheese for cheesecakes is Violife.
Let me know if you try it.
Is banoffee pie cheesecake gluten-free?
If the recipe is followed to the letter then this banoffee pie cheesecake is not be gluten-free.
The digestives/graham crackers used to create the base contain gluten, and the Angel Delight banana pudding mix also has a note on the ingredients that it may contain wheat due to production methods, though it is not listed as an ingredient in the banana flavour at the time of writing (Uk, April 2021).
All that said, you could easily convert this recipe to make it gluten free. First, you'd need to use gluten-free biscuits to create your base, then you'd need to source a banana pudding mix that is suitable for those who are strictly gluten free.
Whenever cooking and baking for someone who has allergies or intolerances it's important to check all the ingredients are gluten-free. It's also a good idea to discuss with them, or their guardian if it is a child, exactly what you're using in the recipe and the conditions you're making it in to make sure whatever you're making is safe for them to eat.
Is banoffee pie cheesecake keto-friendly?
As this banoffee pie cheesecake is a high carbohydrate treat, it is not really workable for a keto diet.
Is banoffee pie cheesecake healthy?
This banoffee pie cheesecake is high in fats and sugars so should be enjoyed on special occasions in a sensible portion size as part of a balanced healthy diet and active lifestyle.
Is banoffee pie cheesecake safe to eat while pregnant?
The main thing to check for in this recipe is to make sure both the double cream and cream cheese have been pasteurised. If you're cooking in the UK, they probably will be by default, but it's always a good idea to check. The NHS website explains why here.
There is nothing else in this gorgeous banoffee cheesecake that would usually pose a risk to pregnant women as long as all the ingredients are in good condition and the cheesecake is made hygienically.
Important note: A Mummy Too does not offer medical advice. If you have any questions or concerns, please speak to a qualified health professional.
What goes well with banoffee pie cheesecake?
Banoffee pie cheesecake is everything you could want from a dessert. Top with an extra drizzle of toffee sauce and some slithers of milk chocolate if you like. You could even add a few swirls of squirty cream if you want to make this into a super indulgent dessert.
Can I add extra banana to this recipe?
I've just used one banana in this recipe, so that each slice of cheesecake has a piece, but if you like then feel free to add more.
After the biscuit base has firmed up in the fridge you could add an extra layer of banana slices there, covering the biscuit layer before you put the cheesecake filling in. This might mean your biscuit base goes soggy after a day or two though.
Or why not arrange more thin slices in a pattern on the top of the cheesecake? You can toss your banana slices in a little lemon juice before putting them on top to stop them from going brown so quickly.
How should I store banoffee pie cheesecake?
As this recipe contains a lot of fresh dairy products, it needs to be kept in the fridge at all times, other than when serving!
Keep any leftovers in a sealed container, or well-covered on a plate. You could put the side of the tin back around the cheesecake to help protect it. This will also stop your beeswax wrap or food wrap from sticking to the top whilst at the same time give you good coverage.
A large upturned mixing bowl will also work, but may use up quite a lot of space in your fridge.
Can I leave banoffee pie cheesecake out on the counter?
No, other than when serving this banoffee pie cheesecake needs to be kept in the fridge. It's made up of mostly fresh dairy cream and cream cheese which all need to be kept cool so they don't spoil.
Can I make banoffee pie cheesecake ahead?
As this banoffee cheesecake needs at least 2 hours to set in the fridge, it's a great one to make the day before.
Split the recipe up further if you like, making the biscuit base in the morning, pop it in the fridge, and then make and add the rest of the cheesecake filling in the evening, leaving it plenty of time to set overnight and be ready for the next day.
The banana will start to brown once its been sliced and exposed to air so add the banana along with the toffee sauce just before serving.
As this dessert contains a few fresh dairy elements, it's best to make it a day ahead and not any earlier than this.
Should I keep banoffee pie cheesecake in the refrigerator?
Yes! Banoffee cheesecake very much needs to be in the fridge, get it out just before serving and put any leftovers back in the fridge as soon as you can. The fresh dairy ingredients won't keep unless the cheesecake is kept chilled.
Can I freeze banoffee pie cheesecake?
Yes, if by some miracle you have any leftover you can freeze this cheesecake! The texture might change a little once it's thawed out but it still tastes yummy.
Freeze any leftovers as soon as you can so that it's kept at its freshest. The cheesecake can be frozen in a big piece, or sliced into portions.
Find a suitable size container and transfer your cheesecake into it. If you've decided to slice it, make sure to leave a little space 1cm (1/2 inch) around each piece, or pop a piece of baking paper between slices so they don't all stick together. This means you can just get out what you need.
Label your container so that you know what flavour the cheesecake is and the date it went into the freezer. This cheesecake will keep frozen for up to three months.
What is the best way to defrost banoffee pie cheesecake?
When you come to defrost your banoffee pie cheesecake it needs to be kept chilled, so don't try to defrost it in the microwave!
All you need to do is transfer the cheesecake you want to thaw out from the freezer into the fridge. Leave it overnight and it will be ready to enjoy the next day. If you're defrosting individual slices, be sure to cover them so that they don't take on any other flavours from the fridge.
How long does banoffee pie cheesecake keep?
When stored in the fridge, this banoffee pie cheesecake will keep for up to five days.
Check the Use By dates on the double cream and cream cheese - if they're sooner, then that's the Use By date of your cheesecake too.
Can I make banoffee pie cheesecake in a different size?
Yes, you can adjust the size of this cheesecake, if you like.
You'll need to amend the number of servings on the recipe card to get the right ratio of ingredients to match the size of your tin. I used a 20cm (8 inch) tin to make my cheesecake which makes 12 slices. The biscuit base is a good thickness with a generous banana filling.
To change the number of servings head down to the recipe card below. You'll see the servings set to 12 near the top left. Click or hover over this and a handy slide bar will appear, which you can move up or down to get the number of servings for your tin size.
Here's what to set the number of slices to for different size tins:
- 18cm (7inch) = 9 slices
- 23cm (9inch) = 15 slices
- 25cm (10inch) = 19 slices
Using this guide will adjust the quantities to keep the ratio of ingredients about the same as my cheesecake. You may need to round up or down any ingredients that have gone into a decimal place.
If you don't amend the number of servings to match the size of your tin you may end up with a very thin or far too thick cheesecake that may not fit in the tin!
Can I make this recipe in individual portions?
I like to serve this cheesecake in slices so I haven't tried making this into individual ones yet.
You could probably divide between 8-12 small ramekins.
First, make the biscuit base mixture, divide between your ramekins, press down with the back of a spoon and place them in the fridge to firm up. It might be easiest to put them all on a baking sheet so that you can get them in and out of the fridge in one go. Once the filling is made, divide this onto the biscuity bases and leave them to firm up in the fridge as you would the large cheesecake.
A single slice of banana in the centre of each ramekin, finished with a drizzle of toffee sauce would look lovely. Serve in the ramekins rather than trying to turn your chesecakes out.
Can I make banoffee pie cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, if you find it easier then why not use your stand mixer to make the filling for this banoffee pie cheesecake.
I would suggest using the balloon whisk attachment for the best results. You'll need to scrape the side of the bowl down with a spatula once or twice as you go to make sure everything is well combined.
Keep whisking until the final filling is very thick and firm.
Can I make banoffee pie cheesecake with a food processor?
You can certainly use a food processor whizz up the biscuits for the base.
If you have a beating/paddle attachment with your food processor, you can use this to whip the filling.
Using the regular blade attachment won't work as the filling needs to be well whipped so that it thickens and firms up nicely, which can't be achieved with a blade.
How can I make sure my banoffee pie cheesecake turns out perfectly?
Giving both the biscuit base and the filling plenty of time to firm up and set is the key to creating a perfect banoffee pie cheesecake.
Using a loos- bottomed, springform tin will also help massively in being able to get the cheesecake out of the tin to serve. Grease the tin before piling in the crushed-up biscuit, sugar, and melted butter mixture to create the base. Make sure to press it down firmly - you can use the back of a spoon, the bottom of a tumbler, or the end of your rolling pin to press everything down. Let the base firm up in the fridge whilst you whip up the filling.
When it comes to mixing the filling, it's important to beat it really well before adding the cooled melted white chocolate. You want the cheesecake to be nice and thick and firm, giving it the best chance of setting properly in the fridge.
Why did my banoffee pie cheesecake turn out soft?
A few things can affect how well the cheesecake firms up. It needs to be whipped well at each stage before finally going into the tin and given plenty of time to set in the fridge.
For the filling, we're using light cream cheese which has less fat than regular cream cheese and a good consistency to help this cheesecake set. To give you an idea, full-fat cream cheese has about 20g of fat per 100g, light cream cheese has about 11g of fat per 100g, and lightest cream cheese has only 2.5g of fat per 100g. We want to use the middle one, light cream cheese, so you have slightly less fat but still a good thick texture. If you use the lightest cream cheese by mistake your cheesecake will turn out more like a mousse and might be hard to slice, but it will still be yummy!
When you come to mix all the filling ingredients, beat them really well. You want it to be whipped up as firm and thick as possible before mixing through the melted white chocolate.
The cheesecake needs a least 2 hours to set. I like to make this the day ahead so I can do my best to forget about it in the fridge overnight, allowing the cheesecake plenty of time to firm up.
Why was the base of my banoffee pie cheesecake crumbly?
The nature of a cheesecake base means it should be a little bit crumbly, but not so much that you can't get a nice clean slice.
Follow these steps to ensure your base is firm:
- When first creating the biscuit crumbs, make sure to give them a good bash so you have a fine, even crumb. If any big lumps of biscuit are left, they will make the cheesecake base unstable. If you have a food processor you can whizz them in there.
- Greasing the bottom of the tin makes it easier to get the cheesecake out when it comes to serving it.
- Once the biscuit crumb is well mixed with the melted butter and soft brown sugar, tip it into the greased tin and press it down straight away while the butter is still melted. If you leave it sitting for too long, especially in a cooler kitchen, the butter will start to firm up before you've pressed it into the base, meaning it won't hold its shape well.
- Press the biscuit mixture down to compact it into a firm base. Use the back of a spoon to help press everything together. The melted butter will solidify as the base is chilled, hopefully sticking everything together nicely.
- Don't add the cheesecake filling until the base has had time to chill. And when you add it, don't be overly rough as this may disturb the base and cause it to break or mix with the filling.
How can I add/change the flavours in this dessert?
You can easily change the flavours of this cheesecake by using a different flavoured pudding mix added to the cheesecake filling. Try making a strawberry one topped with slices of fresh strawberry and drizzles of chocolate sauce or swirls of squeezy cream.
What is the origin of banoffee pie?
The collision of banana and toffee, together with a biscuity base was first brought to life in England in the 1970s when the chef and the owner of The Hungry Monk restaurant were experimenting with an American recipe for a toffee coffee pie. After trying lots of different fruits and flavours, they came up with the winning combination of banana and toffee.
There's something so wonderful about the natural banana flavour and sweetness to contrast the caramel toffee - yum!
What is the origin of cheesecake?
Cheesecakes have been mentioned in Greek texts dating back to the 5th century BCE. This long history cheesecake has traveled the globe, where regional variations have evolved over time, such as using different local cheeses for the filling, or the preference to bake or not to bake.
This banoffee pie cheesecake would be considered an English cheesecake as the base is made with buttery crushed digestive biscuits and it's chilled rather than baked.
Print this banoffee pie cheesecake recipe
Banoffee pie cheesecake
For the base
- 250 g (8.8 oz) digestive biscuits or graham crackers
- 125 g (4.4 oz) salted butter
- 100 g (3.5 oz) light soft brown sugar
For the cheesecake filling
- 560 g (1.2 lb) light cream cheese
- 100 g (3.5 oz) caster sugar
- 300 ml (10.1 floz) double cream
- 150 g (5.3 oz) white chocolate melted
- 120 g (4.2 oz) banana pudding mix I used banana Angel Delight
- 1 square (1 ) milk chocolate
- 1 banana sliced
- 120 ml (4.1 floz) toffee sauce
Make the base
- Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.
- Add the melted butter and the sugar to the biscuit crumb. Mix well to combine.
- Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it. Press down to flatten. It’s important the biscuit is packed down really tightly. Place in the fridge while you prepare the filling.
Make the filling
- Put the cream, cream cheese, sugar and banana pudding powder in a large mixing bowl. Whisk until thick and evenly combined.
- Add the melted and cooled white chocolate, then whisk through.
- Pile the filling into the tin and level off.
- Pop in the fridge for at least 2 hours to set, or overnight.
- Run a knife around the inside edge of the tin, then open the hinge to release the cheesecake. Transfer to a board.
- Arrange the sliced banana on top of the cheesecake.
- Drizzle with toffee sauce.
- Cut into 12 slices and serve to plates - add a little extra toffee sauce, if you like.
- Run a vegetable peeler down a square of chocolate to create decorative chocolate curls.
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