Banoffee Cheesecake – No-Bake Caramel Banana Dessert
A silky caramel cheesecake layered over a buttery graham crust, crowned with bananas, whipped cream, and a rich caramel drip—an elegant no-bake dessert made for special occasions.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar optional
Cheesecake Filling
- 24 oz 675 g cream cheese, softened
- 1 cup dulce de leche or thick caramel sauce
- 1 cup heavy cream whipped
- 1 tsp vanilla extract
- ½ cup powdered sugar
Topping
- 1 –1 ½ cups caramel sauce
- 2 –3 bananas sliced
- Whipped cream swirls
- Chocolate shavings or curls
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a springform pan and chill for 20 minutes.
- Make the filling: Beat softened cream cheese until smooth. Add dulce de leche, powdered sugar, and vanilla. Fold in the whipped cream gently.
- Assemble: Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Decorate: Add a caramel drip around the edges. Top with banana slices, whipped cream swirls, and chocolate shavings.
- Serve: Keep chilled until slicing.
Notes
Variations
- Add crushed pecans or walnuts to the crust
- Mix melted chocolate into the cream cheese filling
- Sprinkle sea salt flakes over the caramel for a salted caramel version
- Swap the graham crust for Biscoff, digestives, or Oreos
Tips for Success
- Soften cream cheese fully for a smooth consistency
- Whip the cream to medium peaks before folding
- Chill long enough for clean slices
- Add bananas just before serving for the freshest presentation
Storage
- Refrigerator: 3–4 days
- Freezer: Up to 2 months (without bananas or whipped cream)
- Reheating: Not applicable—keep chilled
- Calories: Approximately 430–520 per slice, depending on caramel amount