Banoffee Cheesecake (No Bake – Gluten Free Recipe) – Sinfully Decadent

My gluten free Banoffee Cheesecake is a sinfully indulgent hybrid of traditional Banoffee pie and no bake cheesecake. It’s the perfect celebratory or special occasion dessert. Easy to make and guaranteed to end any meal with perfection.

First published on Gluten Free Alchemist on 31st March 2015. Updated 4th April 2022

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Sharing my gluten free Banoffee Cheesecake Recipe

My Banoffee Cheesecake with salted caramel (which I have made with a gluten free biscuit case) has to be the most delicious and indulgent cheesecake I have EVER eaten! Seriously. It screams ‘Eat Me… Just pretend I am a low calorie skinny pud and worry about the waistline later…’.

But this particular cheesecake is really, REALLY special. It’s the one that raises the cheesecake bar… Everything you expect from both banoffee pie AND cheesecake in one! From its crunchy biscuit case… And the gooey filling of fruity, caramel-coated banana… To the thick layer of rich, smooth, sumptuous lightly-caramel cream cheese, topped with whipped cream and simple home-made dark chocolate sauce. Yet… It’s not too sweet!

This Banoffee Cheesecake, my lovely readers, is the most incredible ‘icing on the cake’ dessert, that HAS to be experienced. Sinful? Yes! But there is no choice other than to surrender to the temptation it holds…

Updated and simplified – a completely No Bake cheesecake update

Actually, this is another old post from the blog… First published back in 2015. But because it is so special, it has been updated… and indeed simplified, to be entirely no bake.

Although there are several layers and stages to make it, I promise it is still a really easy, completely No Bake Cheesecake Recipe. If you can use a saucepan to melt stuff and a whisk to beat stuff, then it’s as easy as pie. And trust me… when you cut into it, there’ll be lots of ‘oohs’ and ‘aahs’ as you soak up the praise for your efforts.

Gluten Free Banoffee Cheesecake (or not as you choose)

Because the only gluten ingredient used in making Banoffee Cheesecake is the biscuits for the base, it is simple to make gluten free or not. I used shop-bought gluten free chocolate digestives (made with gluten free oats). But use standard digestives if you and your guests are not gluten free.

If making with gluten free digestives, this cheesecake is suitable for people with Coeliac Disease (Celiac)… However, be aware that some Coeliacs are also oat-intolerant, as they react to the protein avenin found in oats (which has a similar structure to gluten). So, if making Banoffee Cheesecake for others who are gluten free, be sure to check whether they are able to eat oats.

If not… Make the base with an alternative biscuit of choice (some no-oat, gluten free chocolate chip cookies would be good).

What ingredients are needed to make Banoffee Cheesecake?

Biscuit Base

The biscuit base used for Banoffee Cheesecake is a fairly standard mix of digestives (gluten free or otherwise) and melted butter. However, for extra flavour, texture and interest, I used chocolate digestives and added some chopped roasted hazelnuts too.

Banoffee layer

It wouldn’t be a Banoffee Cheesecake without a layer of ‘banoffee’… A mix of bananas with caramel sauce. I used shop-bought salted caramel sauce (that came in a jar), but it is fine to use an alternative such as Carnation Caramel or dulce de leche.

Caramel-Cheesecake filling

Like any good no-bake cheesecake, my banoffee version uses a standard cream cheese mix of Philadelphia cream cheese with Italian Mascarpone. It is however additionally flavoured with a hint of vanilla and salted caramel (or dulce de leche) sauce. The cream cheese layer is simply whipped together until even and smooth, before encasing deeply within the biscuit crust.

Topping and decoration

Banoffee Cheesecake also wouldn’t be complete without a little whipped cream and some chocolate drizzle to decorate. It’s up to you how you use it… But I piped the cream around the top edge and drizzled some easy homemade chocolate sauce across the top.

Add a sprinkle of nuts for good measure and a little extra banoffee and you’re done!

But don’t forget to save any remaining sauce… It’s divine poured over freshly-served slices.

Do I need any special equipment to make Banoffee Cheesecake?

Most of the equipment you need is likely to already be in your kitchen… However, in addition to the fridge (for chilling) and a hob and saucepans (for melting), you’ll definitely need the following…

• An 8 inch round non-stick Spring-Form Cake Tin (at least 7 cm/3 inch deep).
• A little Baking Parchment.
• Mixing bowls (from large to small)
• Kitchen Scales (not just for the solid ingredients, but it’s easier to weigh liquids too!)
• A wooden or firm Silicone Spoon – For stirring the heated stuff.
• A flexible spoon/spatula – for scraping out the bowl 😁
• A good Electric Whisk.

How to store Banoffee Cheesecake

Like all cheesecakes, it is important to store this gluten free Banoffee Cheesecake in the fridge.

Can I make Banoffee Cheesecake ahead of time?

Banoffee Cheesecake is the perfect celebratory dessert to make ahead of time. It can be made a good couple of days ahead of when you need it and stored in the fridge until ready to serve.

To keep it looking as fresh as possible, I would advise either making as far as the point where it is filled with cream cheese… Chill (covered) and decorate a few hours before you need it. Or… Make and decorate, but store in a covered container in the fridge.

Ready to make (gluten free) Banoffee Cheesecake?

I hope you love my super-decadent Banoffee Cheesecake. If you make it, let me know how you find it. You can leave a comment at the bottom of the post, rate the recipe 😁⭐️⭐️⭐️⭐️⭐️, or tag me on social media with your dessert pics.

Find me on Facebook, Instagram, Twitter or Pinterest… Don’t forget to follow for all the latest from the Gluten Free Alchemist kitchen.

For lots more dessert inspiration… Check out our dedicated Desserts and Trifles Index. And for everything else our Main Gluten Free Recipe Index is the hub to finding hundreds of recipes to live your best gluten free life…

All shared with my love

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5 from 6 votes

Banoffee Cheesecake with Salted Caramel (No Bake)

My gluten free Banoffee Cheesecake is a sinfully indulgent hybrid of traditional Banoffee pie and no bake cheesecake. It’s the perfect celebratory or special occasion dessert. Easy to make and guaranteed to end any meal with perfection.

Cook ModePrevent your screen from going dark

Prep Time1 hr 20 mins

chill time2 hrs

Total Time3 hrs 20 mins

Course: Dessert, Dinner Party, Pudding

Cuisine: British, Gluten Free

Keyword: Banoffee, cheesecake

Servings: 12

Calories per serving: 657.5kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• 8 inch/20 cm (3 inch/7 cm deep) non stick springform cake tin
• baking paper
• Kitchen scales
• Mixing bowls
• saucepans
• hob
• wooden/silicone spoon
• spoon
• fridge
• electric whisk
• mixing spoon/spatula
• piping bag and nozzle

Ingredients 

0.33x0.5x0.66x1x2x

MetricUS Customary

Biscuit Base

• 375 g chocolate digestive biscuits gluten free as needed
• 45 g chopped roasted nuts eg roasted chopped hazelnuts/mixed nuts
• 150 g butter firm/block variety

Toffee-Banana (Banoffee) Layer

• 3 medium bananas peeled and cut into chunks
• 25 g butter
• 2 to 3 tbsp salted caramel sauce shop-bought (or use dulce de leche/ plain caramel from a tin)
• 1 small additional banana fresh & firm – cut into slices

Caramel Cream Cheese Filling

• 300 g Philadelphia cream cheese
• 250 g Mascarpone cream cheese
• 240 g salted caramel sauce or dulce de leche
• 1 tsp vanilla bean paste

Chocolate Sauce

• 15 g butter
• 75 ml/g double cream (heavy cream)
• 95 g dark chocolate chopped or broken into small pieces.

Decoration

• 1 small fresh, firm banana sliced
• 1 tbsp caramel sauce or dulce de leche
• 220 ml/g double cream (heavy cream) – approx amount
• 1 tbsp chopped nuts (optional) lightly toasted
• 1½ tbsp grated chocolate optional

Instructions

Biscuit Base

• Base line an 8 inch (20 cm) round non-stick springform cake tin (at least 7 cm/3 inches deep) with baking paper and very lightly grease the sides with butter.
• Crush the biscuits into crumbs and mix with the chopped nuts. Set aside.
• In a large saucepan, melt the butter over a gentle heat.
• When liquid, add the biscuit mix and stir until fully combined and evenly 'damp'.
• Spoon about half of the biscuit mix into the cake tin to make a base biscuit layer and compress firmly with the back of a spoon.
• Gradually add the rest of the biscuit mix around the edges of the tin and gradually ease up the sides, pressing to firm into a case. Work around the side of the tin (tilting the tin as helpful), pressing the mixture against it until even and firm.
• Place in the fridge to chill and set for at least 30 minutes, while making the filling.

Toffee-Banana (Banoffee) Layer

• Place the butter in a small saucepan and gently heat until melted and beginning to bubble slightly.
• Add the first 3 chopped bananas and stir, gently turning and frying for 2 to 3 minutes. The bananas may start to disintegrate, which is fine.
• Remove from the heat. Add the caramel sauce and fold through.
• When cool, add the last fresh chopped banana and lightly fold into the mix.
• Spread the banana mixture onto the base of the biscuit layer evenly. Place back in the fridge while making the cheese filling.

Caramel Cream Cheese Filling

• Place all the filling ingredients in a large bowl together and beat with an electric whisk until completely combined, smooth and creamy.
• Spoon the mixture into the tin (it should come to the top of the biscuit sides), smoothing the top.
• Place in the fridge for at least 2 hours to firm up.

Preparing to Decorate

• Before decorating the cheesecake, it will need to be removed from the cake tin. Very gently and carefully open the spring clip allowing the tin to loosen and come away from the biscuit sides. Carefully remove. If the tin doesn't fit easily pulled upwards, set the base on a small bowl to drop the tin down. (If there is ANY indication that the biscuit has stuck as the clip is undone, immediately close and gently warm the sides of the tin using a cloth dampened with hot water before trying again).
• Use a palette knife to carefully loosen the base edge and then gently hold and lift the cake away from the base of the tin. Place on a serving plate.

Chocolate Sauce

• In a small saucepan, melt the butter and cream together over a gentle heat, stirring until melted and just starting to simmer (do not boil).
• Turn the heat right down and add the chocolate, stirring continually until melted and smooth. Remove from the heat and cool at room temperature, stirring occasionally.
• While the sauce is cooling, slice the final banana and mix with a spoon of caramel sauce, making sure the banana pieces are fully coated. Arrange a small pile in the centre of the cheesecake.
• Whip the cream until it reaches a soft piping consistency (be careful not to over-whip).
• Pipe around the edge of the cheese cake using a piping bag and large star-tip nozzle of choice.
• Drizzle the cheesecake top with chocolate sauce (make sure it has cooled enough) and sprinkle the toasted nuts and grated chocolate (if using).
• Store in the fridge until ready to serve.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

Calories: 657.5kcal | Carbohydrates: 39.5g | Protein: 6.9g | Fat: 54.1g | Saturated Fat: 32.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 11.4g | Trans Fat: 0.5g | Cholesterol: 108.5mg | Sodium: 289mg | Potassium: 396.3mg | Fiber: 3.2g | Sugar: 22.3g | Vitamin A: 1424.6IU | Vitamin C: 4.5mg | Calcium: 101.8mg | Iron: 1.9mg

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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

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