Chef Isabella Martinez - Pastry Specialist and Dessert Artist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Pastry Arts Graduate ⏰ 15+ Years Professional Baking Experience 🍽️ Featured in Dessert Magazine 2024

❤️ My Recipe Story

"I developed this recipe after a trip to London where I fell in love with authentic banoffee pie. I wanted to elevate that nostalgic combination of banana, toffee, and cream into something special for dinner parties. After dozens of tests, this no-bake cheesecake version was born, and it's become my most requested dessert. The secret is using quality cream cheese at room temperature and not over-mixing, which keeps the texture impossibly light and mousse-like."

With over 15 years in professional pastry kitchens, I specialize in creating approachable versions of classic desserts. My philosophy is that stunning desserts shouldn't require professional equipment or intimidating techniques. Every recipe I share has been tested extensively to ensure home bakers can achieve bakery-quality results in their own kitchens.

View All Mitchell's Recipes →
Stunning banoffee cheesecake on a white cake stand with golden caramel drips cascading down the sides, topped with swirls of whipped cream, fresh banana slices arranged in a circle, and crushed vanilla wafer crumbs sprinkled over fluffy cream rosettes against a light grey marble background

Why This Banoffee Cheesecake Works

The magic of this dessert lies in the perfect balance of textures and flavors. Traditional banoffee pie can sometimes be overly sweet or have a soggy crust, but transforming it into a cheesecake format solves both issues. The graham cracker crust stays crisp because it's not exposed to moisture during baking, and the cream cheese filling provides a tangy counterpoint to the sweet caramel and bananas.

No-bake cheesecakes rely on the stabilizing power of whipped cream folded into cream cheese rather than eggs for structure. This creates an incredibly light, almost mousse-like texture that melts on your tongue. The key is beating the cream cheese until it's completely smooth before adding anything else, ensuring there are no lumps in your final dessert. This cheesecake actually improves after a day in the refrigerator as the flavors meld together.

💡 Professional Tip

Always bring cream cheese to room temperature before starting - cold cream cheese will create lumps that are nearly impossible to smooth out. Set it on the counter for at least one hour before beginning.

Frequently Asked Questions

Absolutely! This cheesecake actually benefits from being made 1-2 days in advance. Prepare it completely up to the point before adding the final decorative banana slices and whipped cream topping. Cover tightly with plastic wrap and refrigerate. Add the fresh garnishes within 2 hours of serving to prevent the bananas from browning.

Yes, you can substitute vanilla wafers, digestive biscuits (traditional for banoffee pie), or even Oreos with the cream removed for a chocolate twist. Gingersnaps also work beautifully and add a warm spice note. Just maintain the same ratio of 2 cups crumbs to 1/2 cup melted butter.

Toss sliced bananas with lemon juice immediately after cutting. The citric acid slows oxidation without affecting the flavor. For bananas inside the cheesecake layers, this works for 2-3 days. For decorative top bananas, slice and add them no more than 2 hours before serving, or brush them with additional lemon juice.

Yes, high-quality jarred caramel or dulce de leche works perfectly. Look for salted caramel for the best flavor contrast. If using unsalted caramel, add a pinch of flaky sea salt to each layer. Avoid ice cream toppings as they're often too thin and will make the cheesecake soggy.

The cheesecake should be firm to the touch in the center after at least 4 hours of chilling, though overnight is ideal. It should not jiggle when you gently shake the pan. The edges will pull away slightly from the pan sides. If you're unsure, gently press the center with your finger - it should spring back, not leave an indentation.

This dessert is rich and substantial, so it pairs beautifully with strong black coffee or espresso. A glass of dessert wine like late harvest Riesling or tawny port complements the caramel notes. For a lighter option, serve with fresh berries on the side - the tartness cuts through the richness perfectly.

Yes! Use 4-inch springform pans or even mason jars for individual portions. Layer the crust on the bottom, add filling, bananas, caramel, and more filling. You'll get about 8-10 individual servings from this recipe. They're perfect for parties as guests can grab their own portion.

Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The crust may soften slightly after day 3, but the flavor remains excellent. Do not freeze, as the texture of the banana and whipped cream-based filling doesn't hold up well to freezing.

Recipe Troubleshooting Guide

✅

Lumpy Filling

Problem: Your cheesecake filling has visible lumps of cream cheese throughout.

Solution: This happens when cream cheese is too cold. Always let cream cheese sit at room temperature for at least one hour. If you've already mixed it, press the mixture through a fine-mesh sieve to remove lumps, or beat on high speed for an additional 2-3 minutes until completely smooth.

✅

Crust Won't Hold Together

Problem: The graham cracker crust is crumbly and falls apart when you try to slice the cheesecake.

Solution: The mixture needs more butter. The crumbs should stick together when pressed, resembling wet sand. Add melted butter one tablespoon at a time until you achieve this texture. Also, make sure you're pressing the crust firmly and evenly into the pan bottom before chilling.

✅

Cheesecake Is Too Soft

Problem: Even after chilling, the cheesecake won't firm up and is too soft to slice cleanly.

Prevention: This usually means the whipped cream was under-whipped. Heavy cream needs to reach stiff peaks - when you lift the beaters, the cream should stand straight up without drooping. Return the cheesecake to the refrigerator for an additional 4-6 hours or overnight to see if it firms up.

✅

Bananas Turned Brown Too Quickly

Problem: The banana slices inside or on top of the cheesecake have turned an unappetizing brown color.

Recovery: Always toss banana slices with lemon juice immediately after cutting. For best results, add decorative top bananas no more than 2 hours before serving. Consider using slightly underripe bananas for the internal layers as they brown more slowly. The flavor is still fine even if slightly discolored.

✅

Can't Remove from Pan Cleanly

Problem: The cheesecake sticks to the sides of the springform pan and tears when you try to release it.

Prevention: Before adding the crust, line the pan sides with parchment paper or lightly grease them. Before releasing the springform, run a thin knife dipped in hot water around the inside edge to loosen any stuck areas. Work slowly and gently when releasing the spring mechanism.

✅

Flavor Balance Issues

Too Sweet: If the cheesecake tastes too sweet, add a pinch more salt to the filling next time, or use more lemon juice with the bananas. Serving with unsweetened whipped cream on top also helps balance sweetness.

Too Salty: If the salted caramel makes it too salty, switch to regular caramel sauce or make your own with less salt. You can also reduce the amount of caramel used in the layers while keeping it for drizzling on top.

Bland: If flavors seem muted, increase the vanilla extract to 1 tablespoon and add 1/4 teaspoon of salt to the filling. Make sure your bananas are ripe with brown spots for maximum sweetness and flavor.

Overhead flat lay of banoffee cheesecake ingredients arranged on white marble: blocks of cream cheese, fresh bananas, jar of golden caramel sauce, bowl of graham cracker crumbs, measuring cups with sugar and butter, vanilla extract, and a carton of heavy cream

Choosing the Best Ingredients

The quality of your ingredients directly impacts the final result in this no-bake dessert. Use full-fat cream cheese - reduced-fat versions contain more water and stabilizers that prevent proper setting. Philadelphia is my preferred brand for its consistent texture and tangy flavor that balances the sweetness. For the heavy cream, choose one with at least 36% fat content, which whips to the most stable peaks.

Banana selection is crucial for this recipe. Look for bananas that are yellow with small brown spots - these are at peak sweetness and will hold their shape when sliced. Avoid overripe bananas with extensive browning as they'll be too soft and mushy. For the caramel, I recommend homemade or premium jarred varieties like Trader Joe's Fleur de Sel Caramel or Sanders Dark Chocolate Sea Salt Caramel for the best flavor complexity.

Essential Ingredient Notes

  • Cream Cheese: Use full-fat brick-style cream cheese, not spreadable or whipped varieties. Let it sit at room temperature for 1-2 hours until it's soft enough to easily press your finger into. Cold cream cheese creates lumps that ruin the smooth texture.
  • Fresh Bananas: Choose firm but ripe bananas with yellow skin and just a few brown spots. They should smell sweet but not fermented. Slice them 1/4-inch thick for the best visual presentation and textural contrast with the creamy filling.
  • Salted Caramel: Look for thick, pourable caramel that's not too thin (like ice cream topping) or too thick (like caramel candies). The salted variety adds depth, but if using unsalted caramel, add 1/4 teaspoon of flaky sea salt to your filling.
Step-by-step process shot showing hands spreading creamy white cheesecake filling over graham cracker crust in a springform pan, with a bowl of sliced bananas and jar of caramel sauce nearby on a clean white counter

Mastering the No-Bake Technique

No-bake cheesecakes require a different approach than traditional baked versions. The stabilization comes entirely from the whipped cream and the firmness of the cream cheese, not from eggs or heat. This means your technique in whipping and folding is critical. When beating the cream cheese, go for at least 3 full minutes on medium-high speed to incorporate air and create a fluffy base. Any lumps at this stage will remain in the final product.

The folding technique when combining whipped cream with cream cheese determines your final texture. Use a large rubber spatula and fold in a sweeping motion from the bottom of the bowl up and over, rotating the bowl as you go. This preserves the air bubbles in the whipped cream while ensuring even distribution. Overmixing will deflate the cream and result in a dense, heavy cheesecake rather than the light, mousse-like texture you're aiming for.

The Perfect Fold

When folding whipped cream into cream cheese, add it in two additions. First, add about one-third of the whipped cream and fold more vigorously to lighten the cream cheese mixture. Then add the remaining whipped cream and fold gently, stopping as soon as you no longer see white streaks. This two-stage approach prevents overmixing while ensuring everything is well combined.

No-Bake Banoffee Cheesecake with Salted Caramel

Prep 25 min
Cook 0 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Crust

  • 2 cups graham cracker crumbs
    About 16 full graham crackers, finely crushed
  • 1/2 cup unsalted butter, melted
    Let cool slightly before mixing with crumbs
  • 3 tablespoons granulated sugar
    Adds sweetness and helps bind the crust

For the Filling

  • 24 oz cream cheese, softened
    Three 8-oz packages at room temperature
  • 1 cup powdered sugar
    Dissolves more smoothly than granulated
  • 2 teaspoons vanilla extract
    Use pure vanilla for best flavor
  • 1 1/2 cups heavy whipping cream
    Must be cold from refrigerator for proper whipping
  • 3 medium ripe bananas
    Yellow with small brown spots
  • 1 tablespoon lemon juice
    Prevents bananas from browning
  • 1 cup salted caramel sauce
    Store-bought or homemade
  • 1/2 cup crushed vanilla wafers
    For garnish, adds textural contrast
  • Whipped cream for topping
    Homemade or quality store-bought

Instructions

  1. Prepare the Crust

    In a medium bowl, combine graham cracker crumbs with melted butter and granulated sugar, stirring until the mixture resembles wet sand and holds together when pressed. Transfer to a 9-inch springform pan and press firmly and evenly into the bottom using the bottom of a measuring cup or glass. Refrigerate for at least 15 minutes while you prepare the filling.

  2. Make the Cheesecake Filling

    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 3 minutes until completely smooth and fluffy with no lumps. Add powdered sugar and vanilla extract, beating for another 2 minutes until well combined. In a separate chilled bowl, whip the heavy cream to stiff peaks - when you lift the beaters, peaks should stand straight up. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and a sweeping motion to preserve the airiness.

  3. Layer with Bananas and Caramel

    Slice two of the bananas into 1/4-inch rounds and immediately toss with lemon juice in a small bowl to prevent browning. Spread half of the cheesecake filling evenly over the chilled crust. Arrange the banana slices in an even layer over the filling, then drizzle with 1/2 cup of the salted caramel sauce. Carefully spread the remaining cheesecake filling over the banana layer, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate.

  4. Chill and Decorate

    Refrigerate the cheesecake for at least 4 hours or preferably overnight until completely firm to the touch. When ready to serve, carefully release and remove the springform pan sides. Pipe whipped cream rosettes around the outer edge using a star tip. Slice the remaining banana and arrange the rounds in the center of the cheesecake. Drizzle the remaining 1/2 cup caramel sauce over the top, allowing it to cascade down the sides. Sprinkle crushed vanilla wafers over the whipped cream. Slice with a hot, clean knife for the cleanest cuts.

Recipe Notes & Tips

Storage

Store covered in the refrigerator for up to 5 days. The crust may soften slightly after day 3. Do not freeze as the texture of the banana and cream-based filling does not hold up well. For best presentation, add decorative banana slices within 2 hours of serving.

Serving Suggestions

Serve chilled with hot espresso or strong coffee to balance the sweetness. This rich dessert pairs beautifully with fresh raspberries or strawberries on the side. For an extra indulgent touch, serve with an additional drizzle of warm caramel sauce and a sprinkle of flaky sea salt.

Variations

Try a chocolate crust using crushed Oreos instead of graham crackers. Add 1/4 cup of peanut butter to the filling for a peanut butter banana version. Substitute dulce de leche for the caramel for a deeper toffee flavor. For individual servings, use 4-inch springform pans or layer in mason jars.