Sinful Banoffee Cheesecake Recipe Needs Just 1 Hour

5 de July de 2025

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Banoffee cheesecake is my love letter to dessert. Seriously! The first time I tried banoffee pie, I was floored. The rich caramel, the sweet bananas, that hint of coffee… I knew I had to find a way to make a cheesecake version. So, I tinkered, tweaked, and taste-tested until I landed on this, my ultimate dreamy banoffee cheesecake pie. Imagine a creamy, banana-infused cheesecake filling nestled in a buttery graham cracker crust, topped with luscious dulce de leche, fresh banana slices, and a cloud of whipped cream. I always add chocolate shavings because… well, why not? This homemade banana cheesecake dessert is pure bliss in every bite! Ready to dive in? Let’s get cooking.

Why You’ll Love This Banoffee Cheesecake

That rich and creamy banana cheesecake filling? It’s seriously addictive!
The crunchy graham cracker crust adds the perfect textural contrast. Trust me, it’s divine!
Sweet and gooey dulce de leche… need I say more? It’s the heart and soul of this dessert.
You’ll get a perfect balance of flavors and textures in every single bite.
This show-stopping dessert is guaranteed to impress your family and friends. Get ready for the compliments!
It’s actually easier to make than you might think. Don’t let the fancy name intimidate you!

Ingredients for Banoffee Cheesecake

Graham cracker crumbs: 2 cups (about 2 sleeves). I usually crush them in a food processor, but a ziplock bag and rolling pin work too!
Granulated sugar: ⅓ cup. This adds just a touch of sweetness to the crust.
Cinnamon: ½ teaspoon. Warm spice that complements the graham crackers and bananas.
Kosher salt: ¼ teaspoon. Enhances all the flavors! Don’t skip it.
Unsalted butter: ½ cup, melted. Binds the crust together beautifully.
Full-fat cream cheese: 24 oz, very soft, room temperature. This is KEY for a smooth and creamy cheesecake. Trust me on this one!
Granulated sugar: ¾ cup. Sweetness for the cheesecake filling.
Cornstarch: ¼ cup. Helps stabilize the cheesecake and prevents cracking.
Ripe bananas: 2 large, mashed. The riper, the better! They’ll add tons of banana flavor.
Large eggs: 3, room temperature (whisked). Room temperature eggs incorporate better and give the cheesecake a lighter texture.
Vanilla extract: 1 tablespoon. A must for that classic cheesecake flavor.
Full-fat sour cream: ¾ cup, room temperature. Adds a lovely tang and keeps the cheesecake moist.
Heavy whipping cream: 1 cup, cold. For the perfect whipped cream topping.
Powdered sugar: 2 tablespoons. Sweetens the whipped cream just right.
Vanilla extract: 1 teaspoon. Enhances the whipped cream flavor.
Dulce de leche: 13-15 oz. The star of the show! You can find it in the international aisle or make your own!
Perfectly ripe yellow bananas: 2 large, sliced ¼” thick. For the topping! Make sure they’re not too soft or they’ll get mushy.
Semi-sweet chocolate bar: for chocolate shavings, optional. Because chocolate makes everything better, right?

How to Make Banoffee Cheesecake

Step 1: Make the Graham Cracker Crust Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Then, line the bottom and sides with parchment paper for easy removal. In a bowl, mix the graham cracker crumbs, sugar, cinnamon, salt, and melted butter until everything’s evenly moistened. Press this mixture firmly into the bottom and up the sides of the pan—really pack it in there! Bake for 10 minutes until it smells fragrant and golden, then let it cool completely on a wire rack. Don’t forget to reduce the oven temperature to 315°F (157°C).
Step 2: Prepare the Cheesecake Batter In the bowl of your stand mixer (or with a hand mixer on low), beat the softened cream cheese until it’s smooth and creamy. Scrape down the sides, then add the sugar and cornstarch and mix until combined. Add the mashed bananas and mix until just incorporated—don’t overmix! Slowly pour in the whisked eggs while the mixer is running on low, mixing until you can no longer see streaks of egg. Scrape the bowl again, then add the vanilla and sour cream. Gently fold everything together with a spatula until it’s fully combined, making sure to get to the bottom of the bowl.
Step 3: Baking the Perfect Banoffee Cheesecake Place an empty 9×13-inch pan on the bottom rack of your oven, and set a pot of water to boil. This is your water bath! Carefully pour the boiling water into the pan on the bottom rack. Pour the cheesecake batter into the cooled crust, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles. Place the cheesecake on the center rack and bake for 1 hour. The edges should be set, but the center should still have a slight jiggle. If it’s too sloshy, bake for another 10-15 minutes.
Step 4: Cooling the Banoffee Cheesecake Once the cheesecake is done, turn off the oven, crack the door open, and let it cool inside for 1 hour. This prevents cracking! Then, transfer it to the counter to cool for another 30 minutes to 1 hour. Finally, transfer it (uncovered) to the refrigerator and chill for at least 6 hours, but overnight is best. Patience is key!
Step 5: Making the Topping and Assembling In a mixer bowl, whip the cold heavy cream, powdered sugar, and vanilla until soft-medium peaks form. Spread the dulce de leche evenly over the top of the chilled cheesecake, then layer the banana slices on top. Gently spread the whipped cream over the bananas, making pretty swoops. If you want to be extra fancy (and I always do!), add chocolate shavings by scraping a vegetable peeler along the side of a chocolate bar. Slice, serve, and prepare for rave reviews!

Pro Tips for the Best Banoffee Cheesecake

Want to take your banoffee cheesecake game to the next level? Here are a few tricks I’ve learned over the years, so you can make a truly unforgettable banana cheesecake dessert. These little tweaks make all the difference when perfecting your homemade banana cheesecake!

What’s the secret to perfect Banoffee Cheesecake?

It’s all about the cream cheese! Seriously, make sure it’s *super* soft before you start mixing. I’m talking about letting it sit at room temperature for at least a couple of hours. This ensures a beautifully smooth and lump-free filling for your banoffee cheesecake pie!

Can I make Banoffee Cheesecake ahead of time?

Absolutely! In fact, I highly recommend it. This old-fashioned banoffee cheesecake actually tastes better the next day after the flavors have had a chance to meld together. Just make sure to keep it covered in the fridge, and add the banana slices and whipped cream topping right before serving.

How do I avoid common mistakes with Banoffee Cheesecake?

Overbaking is the enemy! Nobody wants a dry, cracked cheesecake. Keep a close eye on it while it’s baking, and remember that slight jiggle in the center is what you’re looking for. The residual heat will continue to cook it as it cools, resulting in the perfect creamy texture for your homemade carrot dessert!

Best Ways to Serve Banoffee Cheesecake

Okay, so you’ve made this incredible banoffee cheesecake – now what? First things first: admire your creation! It’s a showstopper, right? For plating, I love a simple slice on a clean white plate, maybe with a dusting of cocoa powder for extra flair. This decadent banana cheesecake dessert is perfect after a light dinner, or as the star of any celebration. Serve it chilled, and pair it with a strong cup of coffee or a sweet dessert wine. Trust me, your guests will be begging for the recipe. I sometimes even serve it with a scoop of vanilla ice cream. The warmth of the cheesecake with the cold ice cream is the perfect combination!

Nutrition Facts for Banoffee Cheesecake

Alright, let’s talk numbers! Here’s a rough breakdown of what you’re getting in each slice of this amazing banoffee cheesecake. Keep in mind this is just an estimate, because hey, we all sneak a little extra dulce de leche sometimes, right? 😉

Serving Size: 1 slice
Calories: 434 kcal
Sugar: 30g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

These values are estimated and may vary based on specific ingredients and preparation methods. So, enjoy your old-fashioned banoffee cheesecake in moderation!

Banoffee Cheesecake - detail 2

How to Store and Reheat Banoffee Cheesecake

So, you’ve somehow managed to resist devouring the entire banoffee cheesecake in one sitting? Impressive! Here’s how to keep your banana cheesecake dessert fresh and delicious. For fridge storage, place leftover slices in an airtight container; it’ll stay good for up to 3 days. If you want to freeze it, slice the homemade banana cheesecake and wrap each piece individually in plastic wrap, then place them in a freezer bag. Frozen slices will last up to a month. When you’re ready to enjoy, thaw a slice in the fridge overnight or for a quicker treat, pop it in the microwave for 20-30 seconds. Just be careful not to overheat it – you want creamy, not melty!

Frequently Asked Questions About Banoffee Cheesecake

Got questions about making the perfect banoffee cheesecake? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked about this decadent banana cheesecake dessert, plus a few extra tips to help you succeed.

Can I use a different type of crust for my banoffee cheesecake pie?

Absolutely! While I love the classic graham cracker crust, you can totally switch it up. A shortbread crust would be delicious, or even a chocolate cookie crust for an extra decadent twist. Can I use store-bought crust? Sure, but I always think the homemade one tastes better! What about a gluten-free crust? You can easily make a gluten-free graham cracker crust using gluten-free graham crackers.

Is there a substitute for dulce de leche in this banana cheesecake?

Dulce de leche is pretty essential to that authentic banoffee flavor, but if you absolutely can’t find it, you could try using a thick caramel sauce. It won’t be quite the same, but it’ll still be delicious. Can I make my own dulce de leche? Yes, you can! It takes a few hours, but it’s worth it. Just simmer a can of sweetened condensed milk in a water bath until it caramelizes. Where can I buy dulce de leche? Check the international aisle of your grocery store or look for it online.

How do I prevent my banoffee cheesecake from cracking?

Cracking is the bane of every cheesecake baker’s existence! The key is to bake it gently and cool it slowly. Using a water bath helps to ensure even baking, and cooling it gradually in the oven prevents it from shrinking too quickly. What if my cheesecake cracks anyway? Don’t panic! The cracks will be covered by the dulce de leche, bananas, and whipped cream, so no one will ever know. Is it okay to open the oven while the cheesecake is baking? Try to avoid opening the oven door until the cheesecake is almost done, as this can cause temperature fluctuations that lead to cracking.

Variations of Banoffee Cheesecake You Can Try

Love this banoffee cheesecake, but want to mix things up? I get it! Here are a few tasty twists on this classic banana cheesecake dessert that you might enjoy. Time to get creative with your homemade carrot dessert!

Vegan: Swap the cream cheese for a plant-based alternative, use a vegan whipped cream, and ensure your graham crackers are vegan-friendly.
Gluten-Free: Use gluten-free graham crackers for the crust, or try a naturally gluten-free almond flour crust instead.
Chocolate Lover’s: Add chocolate shavings to the crust mixture, or drizzle melted chocolate over the dulce de leche layer.
Mini Banoffee Cheesecakes: Bake the batter in muffin tins lined with cupcake liners for individual portions. Perfect for parties!