Banoffee Cheesecake!
, Updated Oct 15, 2024
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This delicious baked Banoffee Cheesecake has a Biscoff crust base, creamy caramel filling and is topped with softly whipped cream, fresh bananas and lashings of caramel drizzle. Bake it in the Air Fryer for perfect results without the fuss of a water bath.
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Banoffee pie meets cheesecake in this incredibly decadent baked cheesecake. Lovers of Banoffee Pie will be enchanted with this twist on the classic – created especially for my husband’s birthday 🙂
If you are not familiar with Banoffee then the name will give you a clue – bananas and toffee sauce are the stars of this no-bake pie with has a shortbread crust and is topped with fresh whipped cream.
This Banoffee cheesecake holds on to the essence of the original recipe but turns it into a baked dessert that will make you weak in the knees!
WHAT GOES INTO A BANOFFEE CHEESECAKE
- THE BASE You will need Biscoff biscuits and butter to make the crunchy base, although other types of biscuits can be used such as Digestives or shortbread.
- FOR THE FILLING Mascarpone cheese or block cream cheese, sweetened condensed milk, eggs, Dulce de Leche and vanilla.
- FOR THE CREAM Double cream, icing sugar and vanilla bean paste or extract.
- TOPPING Sliced bananas, caramel drizzle, crushed Biscoff cookies.
HOW TO MAKE MY BANOFFEE CHEESECAKE RECIPE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE CRUST
Use a food processor to pulse the Biscoff cookies into fine crumbs. Place in a bowl and add the melted butter, stirring until the mixture resembles wet sand. Pinch a handful of the crumbs with your fingers – the mixture should hold together.
Pack the cheesecake crust into the base of a lined 7 inch loose-bottom cake pan or a springform pan, spreading it flat with an offset spatula. Set aside while you prepare the filling.
MAKE THE CHEESECAKE FILLING
Place the mascarpone or block cream cheese into a mixing bowl. Add the condensed milk, Dulce de Leche or caramel, vanilla bean paste and a generous pinch of salt. Beat until smooth using a hand mixer ( I am in LOVE with my cordless KitchenAid mixer!).
Add the eggs and beat them in on a low setting. Use a spatula to scrape the bottom and sides of the mixing bowl to make sure the filling is smooth. Pour the filling over the crust and tap the pan gently to release any air bubbles.
BAKE THE CHEESECAKE
Transfer the cheesecake into the basket of your Air Fryer (shown here in my Instant Vortex). Bake for 20 minutes at 140°C (285°F) then lower the heat setting to 120°C (250°F) and bake for a further 30-40 minutes, or until the cheesecake is mostly set with a slight jiggle in the middle. Turn the air fryer off but leave the cheesecake to cool inside the basket.
Cover the cake pan with a plate and place in the refrigerator to set for at least 8 hours or overnight.
BANOFFEE CHEESECAKE FINISHING TOUCHES
Take the cheesecake out of the fridge. Run a thin knife blade around the edge to loosen the cheesecake. Place the pan over a can and press firmly but gently to release the cheesecake from the pan. Place on a plate or cake stand.
Whisk the cream, icing sugar and vanilla in a bowl until the cream holds soft peaks. Drizzle the edge of the cheesecake with caramel, letting it drip down the sides. Top with the whipped cream and add the sliced bananas. Drizzle with more caramel sauce and some Biscoff crumbs and serve!
RECIPE NOTES
- Toss the sliced bananas in a little lemon juice so that they don’t brown.
- Air Fryers vary greatly – you might need to adjust the baking time if you use a different model than the one I tested the recipe on. If the cheesecake is not mostly set with a slight jiggle in the middle, add a few minutes to the cooking time.
- If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer.
- Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks. Chill the cheesecake for at least 8 hours and ideally up to 12-24 hours so that it can set properly before slicing.
RELATED RECIPES
- Biscoff Banana Bread
- Chocolate Almond Cake
- Banoffee Cake
- Banana Tray Bake Cake
- Banana Layer Cake with Caramel Frosting
HAVE YOU MADE MY BANOFFEE CHEESECAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Banoffee Cheesecake
Video
Equipment
Ingredients
For the crust
- 180 g (6.3 oz) Biscoff cookies (or shortbread)
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 500 g (18 oz) mascarpone cheese or block cream cheese, full fat
- 395 g ( 14oz) sweetened condensed milk
- 3 tbsp Dulce De Leche or Carnation Caramel
- 2 large eggs
- 2 tsp vanilla bean paste or extract
- pinch salt
For the topping
- 240 ml (1 cup) double cream (heavy cream)
- 60 g (½ cup) icing sugar (powdered sugar)
- 1 tsp vanilla extract
To top
- 2 bananas sliced
- 1 tbsp lemon juice
- 3 tbsp Dulche de Leche or Toffee sauce, to drizzle
- 1 tbsp Biscoff cookies crushed
Instructions
PREPARE THE BASE
- Mist a 7-inch loose-bottomed pan with cake release and line the bottom and sides with non-stick baking paper.
- Crush the biscuits in a mini chopper or place in a large sandwich bag and gently crush using a rolling pin. Melt the butter in a saucepan and mix with the crumbs until you have a wet sand texture.180 g (6.3 oz) Biscoff cookies , 6 tbsp (85g) unsalted butter
- Tip the crumbs into the prepared tin and press down firmly to create the base. Chill in the fridge while you make the filling.
MAKE THE CHEESE CAKE FILLING
- Place the mascarpone, sweetened condensed milk, Dulce de Leche, vanilla and salt in a mixing bowl. Beat with an electric whisk until smooth.500 g (18 oz) mascarpone cheese, 395 g ( 14oz) sweetened condensed milk, 2 tsp vanilla bean paste, pinch salt, 3 tbsp Dulce De Leche
- Beat in the eggs, mixing on low speed. For an extra-creamy cheesecake strain the filling through a fine sieve. Pour the filling over the base. Tap gently on the countertop to release any air bubbles.2 large eggs
BAKE THE CHEESECAKE
- Place the pan in the basket of your Air Fryer and bake at 140°C / 285°F for 30 minutes.
- Reduce the temperature to 120°C / 250°F and bake for further 25-30 minutes or until the cheesecake is set with a bit of a jiggle in the middle. Leave the cheesecake to cool in the Air Fryer basket after you turn it off.
- Cover the cheesecake pan with foil or a plate and chill for at least 6 hours and ideally overnight.
DECORATE AND SERVE
- Take the cheesecake out of the fridge and run a thin knife blade around the edge to loosen. Release the cheesecake from the pan and place on a plate or cake stand.
- Beat the cream, icing sugar and vanilla on medium speed until it holds soft peaks. Toss the sliced bananas in the lemon juice so that they don't brown and pat dry.240 ml (1 cup) double cream, 60 g (½ cup) icing sugar, 1 tsp vanilla extract, 1 tbsp lemon juice
- Drizzle caramel around the edge of the cheesecake, pile the whipped cream on top and add the bananas.2 bananas, 3 tbsp Dulche de Leche
- Drizzle with caramel and sprinkle with the Biscoff crumbs. Slice and serve.1 tbsp Biscoff cookies
Notes
• If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer.
• Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks.
• Chill the cheesecake for at least 8 hours and ideally overnight so that it can set properly before slicing.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
