No-Bake Banoffee Cheesecake Recipe - Titli's Busy Kitchen

Step 1

Place the biscuits in a polythene bag and crush them to bits with something heavy.

Step 2

To make the cheesecake base mixture, place the crushed biscuits in a bowl and mix well with the melted butter.

Step 3

Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even. Place in the 'fridge for 30 minutes to set.

Step 4

Melt the butter in a pan and add the sugar. Heat over a low heat with stirring to dissolve the sugar.

Step 5

Once the mixture starts to foam, add in the condensed milk. Bring to the boil.

Step 6

Turn the heat down to simmer and continue to stir for 5 minutes until you have a lovely thick caramel. Turn off the heat and allow to cool for 10 minutes.

Step 7

Pour in the cooled caramel over the chilled base and spread evenly. Chill in the ‘fridge for around 1½ hours for the caramel to set.

Step 8

In a large bowl briefly beat together the cream cheese and 1 tbsp of the lemon juice.

Step 9

Add the mashed banana and beat again briefly to obtain a smooth mix.

Step 10

Add the stiff cream and mix well.

Step 11

Pour the mixture over the cheesecake base, spread evenly then place in the fridge for 3-4 hours to set.

Step 12

Remove the cheesecake from the tin and transfer to a plate.

Step 13

Soak the sliced banana in the remaining lemon juice and use to decorate the top of the cheesecake.