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 build upon layer and layer of flavor: graham cracker crust, banana slice, cheesecake, banana slice, toffee, whipped cream, 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.
Every 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. 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 cutting a slice of cake.
This Banoffee Cheesecake is easy to make and can be done from start to finish in 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. Absolutely 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.

- 1 Cup of Graham Crackers
- 2 Tablespoons of butter melted
- 1 - 8 oz Package of cream cheese softened
- 1 Egg
- 1/4 Cup of sugar
- 1/2 Teaspoon of Vanilla extract
- 1/4 cup sour cream
- 7 oz of Condensed Milk
- 1/4 Cup of Brown Sugar
- 1/2 Teaspoon of Vanilla
- 1 Cup of Whipping Cream chilled
- 1 Banana sliced
- Caramel sauce store bought, optional
-
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
-
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
-
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!
Love, love, LOVE every single thing about this treat!!! I think it’s got my name all over it!
haha Thanks so much Kim! means a lot 🙂
For 10 it said 1- 8 oz cream cheese, when I plugged in 20 it said 2- 16 oz of cream cheese. I think that might be too much and it should be 2- 8 oz cream cheese. Can you please let me know which is correct
Exactly Kam! for 20 mini cheesecakes simply use 2x 8 oz packages of cream cheese.
Thank you!! Can’t wait to try this !