Skip to main content
Banoffee Cheesecake
35Prep Time

Banoffee Cheesecake

2 Reviews

About the bake

If you thought Banoffee pies were yummy, wait until you serve up a slice of this Banoffee Cheesecake. Filled with chunky pies of fudge, this cheesecake is super indulgent especially when using Billington's Unrefined Golden Caster sugar which gives the cream cheese delicious texture and a caramelised sweetness - perfect for a toffee and banana flavoured cheesecake. 

Whether you're serving this for a family of 6, or fancy a mid-week treat to yourself simply prepare the cheesecake in small ramekins so you can grab (or two) out of the fridge for convenience. 

35Prep Time


  1. Step 1:

    Place the biscuits in a food processor and blitz together until they form fine crumbs. Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.

  2. Step 2:

    Melt the butter in a small pan and stir into the biscuit crumbs. Line a 8" round, loose bottom cake tin with baking parchment. Grease the sides of the tin lightly. Press the biscuits into the base, packing them down tightly with the back of a spoon. Chill in the fridge for at least 30 minutes.

  3. Step 3:

    Warm the cream in a small pan for 5 minutes. Remove from the heat. Meanwhile, place the gelatine in a bowl with 4 tbsp cold water. Soak for 5 minutes until softened, then remove the gelatine from the water and add to the cream, stirring until dissolved.

  4. Step 4:

    Whisk the mascarpone and cream cheese together with the icing sugar until smooth. Whisk in the double cream and gelatine mixture, then stir in the fudge pieces. Pour the mixture onto the cheesecake base and leave to set for at least 4 hours.

  5. Step 5:

    To decorate , remove the sides of the tin, running a knife around the edge of the cheesecake if necessary. Whip the cream and vanilla extract lightly then spoon on top of the cheesecake and decorate with slices of banana and fudge pieces. Melt the chocolate for 30 seconds in the microwave or until smooth then drizzle over the cheesecake.


  • For the base

    • 150g Digestive biscuits
    • 75g Butter (unsalted)
    • 150ml Double cream
    • 300g Cream cheese (full fat)
    • 250g Mascarpone cheese
    • 3 tbsp Billington's Unrefined Golden Icing Sugar
    • 75g Fudge pieces
    • 4 Gelatine leaves
  • For the topping

    • 150ml Double cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Banana(s)
    • 25g Fudge pieces
    • 50g Dark chocolate chips

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.