Charlotte’s Banoffee Cheesecake

Banoffee Cheesecake

Delicious mini cheesecakes with banana, homemade toffee, and whipped cream. A tasty British dessert with an American flair. This Banoffee Cheesecake will blow your mind.

Each mini dessert is built upon layer and layer of flavor: graham cracker crust, banana slice, cheesecake, banana slice, toffee, whipped cream, and caramel sauce. How does that sound? I hope this has made you very hungry.

As you may know, Princess Charlotte was born a few days ago and since I am obsessed with British royalty I decided to pay homage to the 4th heir to the throne by making a play on my favorite English dessert: Banoffee Pie.

A few years ago, I had a slice of this creamy pie and instantly got hooked. The whipped cream is not sweetened at all to control the balance of sugar in the dish.

Ever since I made my cute Pecan Praline cheesecakes last week with my new mini cheesecake pans, my mind has been racing with tons of recipe

I would love to experiment with it. Making desserts in mini form has been proven more popular than making a big ol’ cheesecake. People tend to pop these in their mouths quickly, while they are more hesitant to cut a slice of cake.

This Banoffee Cheesecake is easy to make and can be done from start to finish on the same day. It cools way faster than a big cheesecake and let’s face it: they are way cuter!

The caramel sauce on top is store-bought and optional (the one you buy to top ice cream). I Love the color it gave to the white tops. All in all the flavors go together like birds of a feather and when you take a bite, you will get hit with different and surprising textures. Crunchy, soft, chewy and airy. Stunning!

I hope you can make this delicious Charlotte’s Banoffee Cheesecake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

5 from 1 vote

Charlotte’s Banoffee Cheesecake

Prep Time20 minutes mins

Cook Time3 hours hrs

Chilling Time2 hours hrs

Total Time5 hours hrs 20 minutes mins

Course: Dessert

Cuisine: British

Keyword: banoffee, banoffee cheesecake, individual desserts, mini cheesecake, mini cheesecakes

Servings: 10 mini cheesecakes

Calories: 352kcal

Ingredients

For Graham Cracker Crust

• 1 Cup of Graham Crackers
• 2 Tablespoons of butter melted

For Vanilla Cheesecakes

• 8 oz Cream cheese softened
• 1 Egg
• 1/4 Cup Sugar
• 1/2 Teaspoon Vanilla extract
• 1/4 cup Sour Cream

For Toffee

• 7 oz Condensed Milk
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Vanilla

For Whipped Cream

• 1 Cup Whipping Cream chilled
• 1 Banana sliced
• Caramel sauce store bought, optional

US Customary - Metric

Instructions

To Make the Mini Cheesecakes

• Preheat oven to 325 Degrees Fahrenheit
• Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
• In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
• Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
• Add a slice of banana on top of the graham cracker mixture
• Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
• Add the vanilla to the mix
• Add the egg and mix
• Finally add the sour cream and mix until the mixture becomes creamy
• Pour the cheesecake mixture into the pans filling them halfway up
• Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
• Remove from the oven and cool on a cookie rack for 10 minutes
• Place the pan in the fridge to chill for about 2 hours

For Toffee

• In a saucepan over LOW heat place the brown sugar and butter. Mix with a wooden spoon until butter is melted
• Add the condensed milk and stir constantly until the mixture turn a bit darker in color. About 4-5 minutes. Do not let it burn
• Remove cheesecakes from the fridge and add a BANANA slice on top
• Using an small ice cream scoop, add a dolor of toffee on top of each cheesecake
• Chill for about 1 hour or until has set

For Whipped Cream

• Using a mixer, whip the chilled cream until hard peaks form
• Spoon or pipe cream on top of each cheesecake
• Drizzle with caramel sauce (optional)
• Enjoy!

Nutrition

Calories: 352kcal | Carbohydrates: 33g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 190mg | Potassium: 206mg | Fiber: 1g | Sugar: 26g | Vitamin A: 845IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg