Our Banoffee Cheesecake tastes as indulgent as classic New York style recipes, for a fraction of the calories. We can’t get enough of caramel with bananas, and you’ll find both decorating the top of this luxurious pudding. Even with the moreish crunch from our oven-baked biscuit base, every slice is creamy and light at just 275 calories.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
One of our favourite flavour combos (as fans of our Banana and Caramel Filo Rolls will already know!), we can’t get enough of bananas and caramel. Whenever they’re served together, magic happens – and our indulgent-tasting Banoffee Cheesecake is no exception.
Baked New York style with cream cheese rather than heavy creams, we’ve kept the silky texture without piling on calories with the help of a few clever swaps. By using reduced-fat cream cheese, fat-free Greek yoghurt, sweeteners and lower-calorie drizzles, you can stay firmly on track – and no-one will be able to taste the difference!
Once Banoffee Cheesecake has had enough time to chill in the fridge, the fun can begin! We’ve decorated ours with sliced bananas and reduced-sugar caramel dessert topping, but you can get as creative as you’d like with alternative fruits and sweeteners. Just be sure to adjust any calories accordingly, if you’re counting.
To make this dessert extra-impressive, ramp up the decadence with a swirl of reduced-fat aerosol cream. Go on, you know you want to…
What diets is this Banoffee Cheesecake suitable for?
This Banoffee Cheesecake recipe is suitable for vegetarian diets.
Banoffee Cheesecake can be enjoyed on gluten-free diets, as long as you substitute crushed reduced-fat digestive biscuits for suitable alternatives.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Banoffee Cheesecake?
We’ve used a list of simple ingredients to prepare Banoffee Cheesecake, so you won’t need to buy anything special.
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‘It is so easy to do and tastes 😍 lovely’
Preheat the oven to 140°C.
Grease a 20cm tin with a little reduced-fat spread and line the base with some greaseproof paper.
Add the crushed biscuits to a mixing bowl and stir in the melted reduced-fat spread. Press well into the base of the tin. Pop into the fridge whilst you make the cheesecake.
Beat together the cream cheese, Greek yoghurt, sweetener, cornflour and eggs with a wooden spoon or balloon whisk until smooth. Add the mashed banana and beat again until fully incorporated.
Pour the mixture onto the biscuit base and place the tin onto a baking tray.
Place on a low shelf in the oven and bake for 50-60 minutes, until it’s set around the edges but still has a wobble in the centre.
Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.
Add the sliced bananas to the top of the cheesecake and drizzle over the caramel sauce. Serve with a swirl of aerosol cream.
What could I serve with this Banoffee Cheesecake?
A slice of Banoffee Cheesecake is the perfect dessert to follow a hearty midweek meal or roast dinner:
How do you know when Banoffee Cheesecake is ready?
You’ll need to bake Banoffee Cheesecake in the oven for around 50-60 minutes until it’s set around the edges with a slight wobble in the centre.
After 1 hour cooling down at room temperature and 2 hours chilling in the fridge, it will be ready to decorate and serve.
How long can you keep Banoffee Cheesecake in the fridge?
Once you’ve served Banoffee Cheesecake, you’ll ideally need to eat it within 4 hours.
You can store any leftovers in the fridge for around 3 days. Make sure that you store them in a container with a lid in the refrigerator.
Can I freeze Banoffee Cheesecake?
This recipe is not suitable for freezing.
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With a few healthy swaps, we've made our Banoffee Cheesecake as luxurious as the New York style classic for far fewer calories!
- KCals 275
- Carbs 35G
- Preheat the oven to 140°C.
- Grease a 20cm tin with a little reduced-fat spread and line the base with some greaseproof paper.
- Add the crushed biscuits to a mixing bowl and stir in the melted reduced-fat spread. Press well into the base of the tin. Pop into the fridge whilst you make the cheesecake.
- Beat together the cream cheese, Greek yoghurt, sweetener, cornflour and eggs with a wooden spoon or balloon whisk until smooth. Add the mashed banana and beat again until fully incorporated.
- Pour the mixture onto the biscuit base and place the tin onto a baking tray.
- Place on a low shelf in the oven and bake for 50-60 minutes, until it’s set around the edges but still has a wobble in the centre.
- Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
- Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.
- Add the sliced bananas to the top of the cheesecake and drizzle over the caramel sauce. Serve with a swirl of aerosol cream.
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