Amelia Grace Banoffee pie and cheesecake are both firm favourites in their own right, so combining the two into one dessert felt almost inevitable, and the result genuinely lives up to the promise of both.
This is a no-bake cheesecake, layered with a buttery biscuit base, rich toffee sauce, sliced banana, and a light cream cheese filling, all finished with even more toffee and a scattering of chocolate.
It’s indulgent in the best possible way, and it’s become one of my most requested desserts whenever I’m cooking for a crowd.
Why the Bananas Need to Go On Just Before Serving
Timing matters more with this cheesecake than most, specifically around when the banana slices go on.
Banana browns quickly once cut and exposed to air, and if it’s layered in too far ahead of serving, both the colour and texture start to suffer noticeably by the time you’re ready to cut into the cheesecake.
Adding the banana slices as close to serving as possible, ideally arranged just before the cheesecake comes to the table, keeps them looking fresh and bright rather than dulled and slightly soft.
Ingredients for Delia Smith Banoffee Cheesecake
Biscuit Base:
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling:
- 3 sheets leaf gelatine (or 1 tsp powdered gelatine)
- 500g full-fat cream cheese, room temperature
- 75g icing sugar, sifted
- 1 tsp vanilla extract
- 250ml double cream
Toffee and Topping:
- 200g tin caramel/dulce de leche
- 2 large bananas, sliced
- Extra whipped cream, to decorate
- Grated chocolate, to finish
How to Make Delia Smith Banoffee Cheesecake — Step by Step
Step 1 — Make the Biscuit Base
Mix the crushed digestive biscuits with the melted butter. Press firmly into the base of a 20cm springform tin. Chill for 20 minutes.
Step 2 — Add the Toffee Layer
Spread about two-thirds of the tinned caramel evenly over the chilled biscuit base, reserving the rest for the topping. Chill again while you make the filling.
Step 3 — Soak the Gelatine
Soak the leaf gelatine in cold water for 5 minutes until softened (or bloom powdered gelatine in a little cold water).
Step 4 — Beat the Cream Cheese
Beat the cream cheese, icing sugar and vanilla extract together until smooth.
Step 5 — Dissolve and Add the Gelatine
Gently warm the softened gelatine until just melted, without boiling. Stir a spoonful of the cream cheese mixture into the gelatine to loosen it, then mix this back into the main bowl thoroughly.
Step 6 — Whip the Cream
In a separate bowl, whip the double cream to soft peaks.
Step 7 — Fold Together
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 8 — Fill and Chill
Pour the filling over the toffee layer, smoothing the top. Chill for at least 6 hours, ideally overnight.
Step 9 — Add the Toppings
Just before serving, release the cheesecake from the tin. Warm the reserved caramel slightly and drizzle over the top. Arrange the sliced bananas over the surface, then finish with extra whipped cream and a scattering of grated chocolate.
My Top Tips for the Best Delia Smith Banoffee Cheesecake
Add the bananas right before serving, not ahead of time. This is genuinely the most important timing tip in this whole recipe, as banana browns and softens quickly once sliced.
Warm the reserved caramel slightly before drizzling. Cold caramel straight from the tin can be too thick to drizzle nicely, so a brief warm in the microwave loosens it up.
Give the filling its full chilling time. This cheesecake needs at least 6 hours, ideally overnight, to set properly enough to slice cleanly.
Don’t let the gelatine boil. Warm it gently and take it off the heat the moment it’s dissolved, as overheating can affect how well it sets.
Toss the banana slices in a little lemon juice if preparing slightly ahead. This isn’t necessary if you’re adding them right before serving, but it helps slow browning if you do need a small head start.
Serving Suggestions
Serve chilled, in generous slices, as the centrepiece of a dinner party or celebration. It’s rich enough to need nothing alongside it, though a strong coffee makes a lovely pairing at the end of a meal.
How to Store Delia Smith Banoffee Cheesecake
In the fridge: Store the plain cheesecake (before adding bananas) covered for up to 4 days. Add the banana topping only just before serving each time.
At room temperature: Not suitable — this cheesecake needs to stay chilled to hold its shape.
In the freezer: Freeze the un-topped cheesecake, well wrapped, for up to 2 months. Defrost slowly in the fridge and add the banana and caramel topping fresh once fully defrosted.
Delia Smith Banoffee Cheesecake Recipe
Ingredients
Method
- Press crushed biscuits and butter into a springform tin. Chill 20 minutes.
- Spread two-thirds of the caramel over the base. Chill again.
- Soak the gelatine until softened.
- Beat cream cheese, icing sugar and vanilla until smooth.
- Melt gelatine gently, temper, and stir back into the mixture.
- Whip the cream to soft peaks.
- Fold whipped cream into the cream cheese mixture.
- Pour over the toffee layer and chill for at least 6 hours.
- Just before serving, drizzle with warmed caramel, top with banana, cream and chocolate.
Notes
Frequently Asked Questions About Delia Smith Banoffee Cheesecake
Why did my banana slices turn brown so quickly?
This is a natural reaction to exposure to air. Adding the bananas as close to serving time as possible is the best way to avoid this, rather than layering them in well ahead of time.
Can I make the cheesecake base ahead of a party?
Yes, this is actually recommended — make and chill the plain cheesecake (without banana) up to 2 days ahead, then add the caramel drizzle, banana and final toppings just before serving.
Can I use homemade caramel instead of tinned?
Yes, a good homemade caramel sauce works just as well — just make sure it’s cooled to room temperature before using it in the base layer.
Why hasn’t my cheesecake set properly?
This usually comes down to either insufficient chilling time or an issue with the gelatine not being fully dissolved before adding. Give it the full chilling time, and take extra care warming the gelatine gently.
