Make this impressive banoffee cheesecake, then also check out our banoffee pie, banoffee cake, banoffee fridge cake, banana bread and more banana dessert recipes.

We've also got plenty more cheesecake recipes to try, including a banana bread cheesecake, salted caramel cheesecake, New York cheesecake and Biscoff cheesecake.


  • 150g salted butter, plus 1 tbsp for the tin, plus 2 tbsp for frying
  • 300g digestive biscuits
  • 3 bananas, sliced
  • 200g caramel sauce
  • 500g full-fat soft cheese
  • 2 tbsp icing sugar
  • 150ml double cream


  • STEP 1

    Butter and line the base and sides of a loose-bottomed 20cm springform tin. Heat the remaining butter in a small pan or by pulsing it in the microwave. Tip the biscuits into a food processor and whizz to fine crumbs, then add the melted butter and whizz again. Tip into the tin and use a spoon to make an even, compressed layer. Chill for 30 minutes.

  • STEP 2

    Heat 2 tbsp of the butter in a non-stick frying pan over a medium-high heat and fry two of the sliced bananas on both sides for 1-2 minutes or until caramelised. Cool completely, then drizzle with 3 tbsp of the caramel sauce. Put the banana slices and any caramel in an even layer on top of the biscuit base. Chill.

  • STEP 3

    Put the cheese, sugar and 5 tbsp of the caramel sauce into a bowl and whisk until smooth and creamy. In a separate bowl whisk the double cream to soft peaks, then fold this into the cheese mixture. Spoon into the tin and level the top. Chill for at least 6 hours.

  • STEP 4

    Carefully remove the cheesecake from the tin and transfer to a serving plate. Garnish with the remaining sliced banana and a good drizzle of the caramel sauce, before cutting into slices to serve.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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