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No-bake cheesecakes have taken the dessert world by storm, and for good reason. These delightful treats blend the creamy richness of traditional cheesecake with the convenience of not having to turn on an oven. This makes them not only a practical option for home bakers but also a fantastic choice for those who may be intimidated by the thought of baking. One of the most beloved variations of no-bake cheesecake is the banoffee cheesecake, a luscious concoction that combines the sweet, caramelized flavors of bananas and toffee with a creamy cheesecake filling.

No-Bake Banoffee Cheesecake Recipe

Indulge in this Heavenly No-Bake Banoffee Cheesecake! This creamy and luscious dessert combines ripe bananas, rich caramel, and velvety cream cheese for a treat that's perfect for any gathering. No baking required means it's easy to make and impress your guests with its stunning presentation. Chill it well and top with fresh bananas, caramel drizzle, and chocolate shavings for extra flair. Your sweet tooth will thank you! #DessertRecipe #BanoffeeCheesecake #NoBake #EasyDesserts #SweetTreats
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Ingredients
  

For the Base:

200g Digestive biscuits (or graham crackers)

100g unsalted butter (melted)

For the Cheesecake Filling:

400g cream cheese (softened)

200ml double cream

200g condensed milk

1 teaspoon vanilla extract

2 ripe bananas (sliced)

Juice of 1 lemon (to prevent banana browning)

For the Topping:

100g dark chocolate (shaved or grated)

1 ripe banana (sliced for garnish)

Caramel sauce (for drizzling)

Instructions
 

Prepare the Base:

    - Begin by crushing the Digestive biscuits in a food processor or by placing them in a resealable bag and crushing with a rolling pin until they resemble fine crumbs.

      - In a medium bowl, combine the crushed biscuits with the melted butter, mixing well until the crumbs are fully coated.

        - Press the biscuit mixture into the bottom of a 9-inch (23cm) springform pan, ensuring an even layer. Place in the refrigerator to set while you prepare the filling.

          Make the Cheesecake Filling:

            - In a large mixing bowl, whip the double cream with a hand mixer until soft peaks form – about 3-4 minutes.

              - In another bowl, combine the softened cream cheese, condensed milk, and vanilla extract, mixing until smooth and creamy with a hand mixer or whisk.

                - Gently fold in the whipped cream into the cream cheese mixture until fully combined. Be careful to keep it light and airy.

                  - Add the lemon juice to the sliced bananas to prevent browning, then gently fold the banana slices into the cheesecake mixture.

                    Assemble the Cheesecake:

                      - Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.

                        - Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.

                          Add the Finishing Touches:

                            - Once set, remove the cheesecake from the springform pan.

                              - Decorate with sliced bananas, drizzle caramel sauce on top, and sprinkle with dark chocolate shavings for an added touch of elegance.

                                Serve:

                                  - Slice the cheesecake into wedges and serve chilled. Enjoy the heavenly flavors of banana and caramel that will leave your taste buds dancing!

                                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling) | Servings: 8