Banoffee Cheesecake

Banoffee cheescake topped with whipped cream, bananas, toffee sauce and biscuit crumbs on a cake stand

5 from 1 vote

Delicious Banoffee Cheesecake with Biscoff crumb base and creamy caramel filling, topped with softly whipped cream, fresh bananas and caramel drizzle.

Prep Time15

Cook Time1

Chilling8

Total Time9 15

Course: Dessert

Cuisine: British

Keyword: Air Fryer Banoffee Cheesecake, Baked Banoffee Cheesecake, Banoffee Cheesecake

Servings:

Calories: 664kcal

Author: Lucy Parissi | Supergolden Bakes

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

Video

Notes

• Air Fryers are all a little bit different so you might need to adjust the cooking time if you use a different model than the one I tested the recipe on. If the cheesecake is not baked, i.e. 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 overnight so that it can set properly before slicing.

Nutrition