If you’re craving a dessert that combines the creamy richness of cheesecake with the sweet, caramel goodness of banoffee pie, this No-Bake Banoffee Cheesecake is your answer. This delightful treat brings together the best of both worlds—velvety cream cheese filling, sweet banana slices, and luscious toffee sauce—all sitting atop a buttery graham cracker crust.
The beauty of this dessert lies in its simplicity. With no oven required, it’s perfect for warm summer days or when you need an impressive dessert without heating up the kitchen. In just about 45 minutes of prep time plus chilling, you’ll have a showstopping dessert that tastes like it came from a high-end bakery.
Why You’ll Love This
- No baking required—just mix, assemble, and chill
- Perfect balance of creamy, sweet, and slightly tangy flavors
- Make-ahead friendly—actually tastes better after setting overnight
- Impressive presentation with minimal effort
- Customizable with store-bought or homemade caramel sauce
Ingredients
- 200g plain biscuits (use gluten-free biscuits if required)
- 100g dairy-free butter or margarine
- 140g cashew nuts (pre-soaked in warm water overnight)
- 340g dairy-free cream cheese
- 50g coconut cream
- 80g icing sugar
- 1 medium-sized banana
- Vegan caramel sauce (store-bought or homemade)
- Fresh banana slices
- 80ml dairy-free whipping cream
- Vegan caramel sauce
Instructions
- Line an 8-inch loose-base or spring-form round cake tin with grease-proof paper. Set aside. Melt the dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and pour into a medium heatproof mixing bowl. Blend the biscuits into fine crumbs using a food processor or blender. Mix the crumbs with the melted butter until the mixture resembles wet sand and holds its shape when pressed. Press the mixture into the lined tin, compacting it firmly. Refrigerate while preparing the filling.
- Drain the pre-soaked cashew nuts and add them to a high-speed blender with the remaining filling ingredients. Blend on high for around 5 minutes until smooth, scraping down the sides as needed. Pour the mixture over the base in the tin, leveling it with a spoon or offset spatula. Tap the tin gently on the worktop to release air bubbles. Optionally, swirl caramel sauce into the filling. Refrigerate for at least 8 hours or overnight until set.
- Whip the dairy-free whipping cream in a medium bowl until thick peaks form, using an electric hand or stand mixer with a balloon whisk attachment. Transfer to a piping bag fitted with a star tip nozzle. Spread the caramel sauce over the top of the cheesecake and level it with a spoon or spatula. Pipe cream swirls around the edges of the cheesecake. Add fresh banana slices between the swirls. Slice the cheesecake with a clean, sharp knife, wiping between cuts for clean slices. Serve and enjoy.
Tips & Variations
- For a firmer set, add 1 tablespoon of gelatin bloomed in 3 tablespoons of cold water and dissolved in 1 tablespoon hot water.
- Substitute digestive biscuits for graham crackers for a more traditional British banoffee base.
- Toss banana slices in lemon juice to prevent browning if making well in advance.
- For a boozy twist, add an extra tablespoon of coffee liqueur or rum to the cream cheese mixture.
- Make mini versions in glass jars or ramekins for individual servings perfect for dinner parties.
- Add a teaspoon of instant coffee powder to the crust mixture for a subtle mocha flavor.
Serving Suggestions
This No-Bake Banoffee Cheesecake is delicious on its own, but for an extra special presentation, serve each slice with a dollop of freshly whipped cream and a light dusting of cocoa powder. A small shot of espresso or a cup of strong coffee makes the perfect accompaniment, balancing the sweetness of the dessert.
For a complete dessert spread, pair with fresh berries on the side or a scoop of vanilla bean ice cream for those who enjoy the hot-and-cold contrast.
Notes
- Store covered in the refrigerator for up to 3 days.
- The cheesecake is ready when the center is firm but still has a slight wobble.
- For best flavor, remove from refrigerator 15-20 minutes before serving.
- This dessert does not freeze well due to the fresh bananas.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake actually benefits from being made a day ahead, allowing the flavors to meld together. Just add the final banana slices and chocolate garnish right before serving.
My caramel sauce is too thick to drizzle. What should I do?
Warm it gently in the microwave for 10-15 seconds or place the container in warm water for a few minutes. Stir well before using.
Can I use light cream cheese instead?
While you can use light cream cheese, the texture won’t be as rich and the cheesecake may not set as firmly. If using light cream cheese, consider adding the optional gelatin mentioned in the tips section.
What can I substitute for coffee liqueur?
You can simply omit it or substitute with 1 tablespoon of strong brewed coffee mixed with 1 teaspoon of sugar for a non-alcoholic version.
[recipe_card]
