Banoffee Cheesecake

Love Banoffee? Love Cheesecake? – now you can have both with our fab combined recipe below! Simple to make but super impressive- perfect for dinner parties and Sunday lunches!
Serves: 12
  • 175g digestive biscuits
  • 55g buttery spread*, melted
  • 400g light soft cheese
  • 85g caster sugar
  • 1tbsp cornflour
  • 3 eggs
  • 1½tsp pure vanilla extract
  • 200ml tub half fat crème fraîche
  • 2 very ripe bananas, mashed
  • 397g can Carnation Caramel
  • To Serve:
  • 1 large, fresh banana

You will also need...

20cm spring form cake tin
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    1 hr PT60M

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Each serving typically contains

  • Energy 1478kJ 353kcal 18%
  • Fat 16.0g 23%
  • Saturates 8.0g 40%
  • Sugars 35.2g 39%
  • Salt 0.43g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 983kJ/234kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.
  2. Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.
  3. Beat the cream cheese until soft in a food processor (or with an electric hand mixer) and then add the remaining ingredients except the caramel. Beat until very smooth. Gently pour the mixture over the set biscuit base. Sit the cheesecake in a roasting tin. Beat the caramel in a small bowl and then gently swirl most of it into the creamy filling, saving a little for decoration.
  4. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.
  5. Remove the cheesecake from the tin and serve topped with fresh banana and drizzled with the remaining caramel.

    *Recipe based on 70% fat buttery spread.
  6. For allergens, always check the ingredients list of each product used.

    Recipe contains gluten, eggs and milk.

Discussion Board

  • Irene
    February 09, 2016
    How long can you store this cheesecake for? Does cooking the banana stop discolouration? If not would it be possible to use a squeeze of lemon juice on the mashed banana?

    Obviously the sliced banana topping would have to be added just before serving...just want to know how long in advance I can make this.

    b>Carnation says:
    Hello Irene, this cheesecake will last up to 3 days in the fridge. There is no need to add lemon to the mashed bananas but you are spot on in keeping the topping till the last minute.
  • Tamjake
    February 22, 2014
    Hi can you tell me if the cling film goes in the oven and do you put the roasting tin on a baking tray in oven or directly on the oven shelf??
    Thank you

    Carnation says:
    Hi Thomas, yes the Clingfilm goes into the oven. Make sure you put a few layers on. Then the roasting tray with the water can go onto a baking tray or the shelf which ever you are comfortable. Be very careful removing as the water will be very hot.
  • Kai
    January 24, 2014
    Dear Carnation,
    I've accidentally stumbled upon this website and boy am I glad. I am a regular customer of yours and make Banoffee pie quite often! And it always goes down well with the crowd!
    I can't find a discussion board anywhere so hope you don't mind my comments posted here, underneath this amazing recipe.
    I just want to express how excited I am by this website, it is FANTASTIC! All these amazing recipes that I have now discovered and can't wait to bake!
    (People reading you may want to buy shares in nestle! I'm going on a carnation spree!)
    Love the ease of use feel to the website, brilliant that you have buttons to print, txt, Facebook etc.
    I'll be doing some free advertising for you by spreading the word to friends and family and Facebook.
    Cracking little website, thank you for interacting with customers in this way.
    P.s Have you thought about another selection of recipes for drinks both hot and cold?
    Squeezey carnation is great in hot Chocs and ice cold frap style drinks :)
  • Jules
    October 18, 2013
    Please tell me why cling film is put on the outside of the baking tin before baking?

    Carnation says:
    Hi Julie, our cheescake is baked in a water bath, this stops the mixture getting too hot and gives it its delicate texture. The cling film seals the tin.
  • Bakerella
    August 01, 2013
    Hi could you please tell me which brand of light soft cheese you used for this cheesecake. Thanks!

    Carnation says:
    Hi Nidah, there are a range of light soft cheeses available and any of these will work wonderfully!


Banoffee Cheesecake is rated 4.8 out of 5 by 14.
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Rated 5 out of 5 by from To Die For! I have made this recipe so many times as it has become one of our favourites, whether for a dinner party or just Sunday lunch. We love it!
Date published: 2017-06-14
Rated 5 out of 5 by from amazing taste This is my kids favourite thing to make, usually got to make 2-3 to make sure they get a wedge size piece lol
Date published: 2017-06-14
Rated 5 out of 5 by from easy done love this recipe , the perfect combination of my fav things toffee and bananas, easy to follow and to understand, loved by all my family and friends, have also adapted this to use apples instead of bananas. yummy either way.
Date published: 2018-03-23
Rated 5 out of 5 by from Good recipe. I have chosen the Banoffee Cheesecake as a favourite recipe but really so many of the Carnation recipes I have tried have been so simple and successful. I love the Carnation website, it is full of great recipes and ideas.
Date published: 2018-03-22
Rated 5 out of 5 by from I love this !! Making it for Easter Love this so tasty and great for a special occasion
Date published: 2018-03-29
Rated 5 out of 5 by from Wonderful Cheesecake! I love this cheesecake. Have made it numerous times now. Not hard to make. The hardest thing is waiting for it to cool down before you can have a slice!
Date published: 2018-03-30
Rated 5 out of 5 by from Amazing Have often made the banoffee pie and gave the cheesecake a try for my husband's 50th party. My new all time favourite. Need a diet now though :)
Date published: 2018-06-06
Rated 5 out of 5 by from Banoffe Cheesecake I made this recently but discovered when looking at the recipe the next day that I forgot to put the eggs in. Turned out okay. Also I didn't have a round cake tin and put in a square one which wasn't deep enough for all the mixture so I put left overs in a foil tin. It was delicious.
Date published: 2019-10-06
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