Picture yourself digging into this rich and creamy no-bake banoffee cheesecake. It has the perfect cookie crust, a sweet and tangy salted caramel cream cheese filling, a layer of ripe bananas and more salted caramel (’cause you can never have enough!). Are you drooling yet? If you’re looking for an easy dessert that requires minimal effort but is impressive enough to show off at your next get together, this no-bake cheesecake is it. Since it needs time to set in the fridge, it’s a great make-ahead dessert too. Consider it your new favourite recipe to enjoy year-round.
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Recipe requires 30 minutes chill time. For digestive cookie crumbs, blitz cookies in a food processor or place in a resealable bag and crush finely.
For the crust: In a large bowl, add the digestive cookie crumbs, brown sugar and butter and pulse until the mixture resembles wet sand. Transfer mixture to a 9-inch springform pan. Use the bottom of a glass or measuring cup to firmly press the crust into the bottom of the pan and 1 to 1 ½ inches up the sides. Chill in the fridge for at least 20-30 minutes.
For the filling: In a large bowl or bowl of a stand mixer with the whisk attachment, whip the cream cheese until fluffy, about 1 minute. Add the caramel sauce and continue to whip until well combined. Add the icing sugar and vanilla, mix again for 30 seconds. Finally add the heavy cream and whip on medium for 1 minute, then increase the speed to medium-high and whip until the mixture is fluffy and smooth, another 2 minutes.
Transfer the cream cheese mixture to the prepared crust, smooth out the top, cover with plastic and place in the fridge to set overnight.
To assemble: Spread caramel sauce overtop of the cheesecake.
Next, arrange slice bananas in desired design.
Dollop fresh whipped cream in the centre and finish with chocolate shavings.