A no-bake banoffee cheesecake with a buttery biscuit base, caramel cream cheese filling and banana layer, topped with whipped cream and grated chocolate.
👩🍳 Method
1
Crush the digestive biscuits and mix with melted butter. Press firmly into the base of a tin.
2
Slice the bananas and fry in a little butter. Arrange over the biscuit base.
3
Soft whip 150ml double cream and set aside.
4
Whisk the cream cheese and icing sugar together until smooth.
5
Add the maple syrup and 300g dulce de leche/caramel sauce. Mix together until well combined.
6
Fold in the soft whipped cream. Pour the filling over the biscuit and banana base.
7
Refrigerate for at least 4 hours (or overnight).
8
Whip the remaining 150ml double cream and pipe on top.
9
Drizzle with 25g dulce de leche and finish with grated chocolate.
