No Bake Banoffee Cheesecake

This no bake banoffee cheesecake is so deliciously decadent and velvety, you'll be coming back for seconds and thirds. What's to love? How about a crisp graham cracker crust, a mousse-like vanilla cheesecake, fresh bananas and a whole can of dulce de leche.

Last year our friends requested a banoffee pie for Friendsgiving, and I've been hooked on this flavor combo ever since.

Picture with me, if you will: A graham cracker crust lined with sliced bananas, a whole can of dulce de leche (A. Whole. Can.) and then smothering it all in a mile-high pile of straight whipped cream.

And because I've also been on a cheesecake kick as of late, I couldn't help but cheesecake-ify it.

We're keeping the graham cracker crust, lining the bottom with bananas cut lengthwise for optimal banana distribution, topping it with the creamiest no bake vanilla cheesecake filling you've ever seen and then, you guessed it, a smothering it in whole can of dulce de leche.

Graham cracker crust alternatives

While this recipe calls for a graham cracker crust, you can really use any cookies you'd like.

For a banoffee cheesecake, some good alternatives would be Oreos (like in this chocolate strawberry cheesecake), gingersnap cookies (like in these pecan pie cheesecake bars) or Nilla wafers (like in this strawberry margarita cheesecake).

Step-by-step instructions

First, make the crust.

Combine the graham cracker (or whatever cookie you're using) crumbs and melted butter, stirring until the crumbs are completely coated and starting to stick together.

Pour the crumbs into a parchment paper lined 9" round springform pan.

Pack them into the bottom of the pan and 1 ½" up the sides (I like to use a greased ¼ measuring cup). Refrigerate.

Second, make the cheesecake filling.

Whip the heavy whipping cream to stiff peaks (you've reached stiff peaks when the whipped cream stands straight up when the beaters are pulled out).

In a separate bowl, beat the sugar and cream cheese until smooth.

Add the sour cream and vanilla, and continue beating until smooth and combined.

Using a spatula, gently fold in the whipped cream. Don't be afraid to take your time and to do this gently so the whipped cream doesn't deflate.

How to get a smooth cheesecake filling:
The trick to a smooth filling is to beat the sugar and cream cheese together. The sugar helps break up the cream cheese, giving it that velvety consistency.

Beat on medium-high for 1-3 minutes (depending on the power of your mixer) and you should have a perfectly smooth base from which to build.

Finally, assemble your banoffee cheesecake.

Slice the bananas lengthwise and place along the bottom of the chilled crust.

Gently spoon the cheesecake filling over top (so as not to disturb the bananas) and smooth into place with an offset spatula.

Place the cheesecake in the refrigerator and allow to set for at least 8 hours, but preferably overnight.

After four hours of chilling, spread the entire can (yes, the entire can) of dulce de leche over the top. You can also wait and do it 1-2 hours before serving (so the dulce de leche has time to set).

Can't find dulce de leche?

Dulce de leche is a delicious caramel-like spread that's often available in the Mexican or Latin American aisle of most grocery stores.

But if you're having a hard time finding it, it's super easy to make at home.

You'll need one 14 ounce can of sweetened condense milk and a pot that's 3-4 inches taller than your can.

Remove the label, place the can in the pot and fill with water about 1-2 inches above the rim of the can. Bring the water to a boil, reduce to a simmer, and cook for 2-3 hours.

Carefully remove with tongs or a canning jar lifter and allow to cool to room temperature before spreading over the top of your cheesecake.

Expert tips

• The key to a perfect crust is making sure it’s tightly packed in place so that the crust doesn’t fall apart when you take it out of the pan. I find the back of a spoon or a greased measuring cup work well for packing.
• If you want to save time by making the crust ahead, you can keep this crust in the refrigerator for a few days or up to 3 months in the freezer. Make sure to thaw before filling.
• Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften on the counter, you can cut it into cubes and microwave it in 15 second increments to bring it up to an approximate room temperature.

Frequently asked questions

Storage

Your banoffee cheesecake should be stored in the refrigerator ('cause dairy) and will last up to 3-4 days.

You can also wrap the ungarnished cheesecake and freeze it for up to 3 months. Simply thaw in the refrigerator overnight before serving.

Related recipes

• No bake pecan pie cheesecake
• No bake chocolate strawberry cheesecake
• Caramel macchiato cake