Banoffee Cheesecake

Crisp graham cracker crust filled with bananas, vanilla cheesecake and dulce de leche.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Chill Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: English


Units Scale

Graham cracker crust:

  • 2 cups finely crushed graham crackers (about 14 sheets)
  • 6 tablespoons unsalted butter, melted

Vanilla cheesecake:

  • 1 cup heavy whipping cream
  • 24 oz full fat cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tablespoon vanilla

Additional ingredients:

  • 3 bananas
  • One 14 ounce can dulce de leche
  • Chocolate, bananas and whipped cream for garnish


Graham cracker crust:

  1. Combine the graham cracker crumbs and melted butter in a bowl, stirring until the crumbs are completely coated.
  2. Line the bottom of a 9" springform pan with parchment paper.
  3. Pack the crumbs into the bottom and up the sides (about 1 1/2") using the back of a spoon or the bottom of a small measuring cup.
  4. Place in the refrigerator.

Vanilla cheesecake:

  1. In a bowl, whip the heavy whipping cream on medium-high to stiff peaks.
  2. In a separate bowl, combine the cream cheese and granulated sugar and whip on medium-high until smooth (about 1-3 minutes).
  3. Scrape down the sides, add the sour cream and vanilla, and continue whipping until combined.
  4. Using a spatula, gently fold in the whipped cream.


  1. Slice the bananas lengthwise and place in the chilled crust.
  2. Gently spoon the cheesecake filling over the bananas and use an offset spatula to smooth the filling into place.
  3. Refrigerate for at least 8 hours, but preferably overnight. After about 4 hours you can spread the dulce de leche over the top.
  4. Garnish with additional whipped cream, chocolate and bananas immediately before serving.


    • 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.
    • Storage: Refrigerate for up to 3-4 days.


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