It is not often when I have cream cheese at home. When I want it I end up using it on toasted bagels or making cream cheese icing for a cake. So when it comes to cheesecakes I totally forget to use it on the simplist of recipes and that to me is cheesecakes. Lockdown for me had made me want to bake a lot during this period. Thinking back, I would say I have been baking maybe two or three times a week, before the lockdown and now, probably three to four times a week.



What I like about this recipe is incorporating a mashed banana into the mixture than using banana essence as the flavour of a banana tastes more real than a imitation. I only used one small banana, as opposed to two because the more banana you add to the filling it will lose it substance and will be very soft. So one banana is just perfect. 



If you happen to have a can of caramel sauce then all you need to do is drizzle this before serving. So you can make the caramel sauce quite easily by melting some brown sugar, butter and double cream until its a golden liquid mass. The caramel sauce can store well in the fridge and can be kept for a week (if it last that long).



Scroll down for the full recipe.

NO BAKE BANOFFEE CHEESECAKE

Prep Time: 15 min
Yield: 4 

Ingredients

BASE
150g digestive biscuits
70g unsalted butter, melted

FILLING
300g full fat cream cheese
50g icing sugar
150ml double cream
1 small banana, mashed

TOPPING
1 small banana
caramel sauce (optional)


Method
Crush the biscuits until fine breadcrumbs and add the melted butter. Mix until combined and add to a springform 6 inch baking tin.
Mix together the cream cheese, icing sugar, double cream and banana until thick and creamy, about 5 minutes.
Pour over biscuit base and spread evenly in tin. Place in fridge for 6 hours or preferably overnight.
Take out from fridge, cut some banana into slices and arrange over the top. Drizzle with caramel sauce (optional) and serve cold.