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Twix Banoffee Cheesecake with Greek Yoghurt and Caramelized Bananas

Twix Banoffee Cheesecake with Greek Yoghurt and Caramelized Bananas

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This Twix Banoffee Cheesecake is made from fresh and caramelized bananas, cream and toffee (made from boiled condensed milk, or dulce de leche), combined on a buttery biscuit base and decorated with Twix Chocolates and dulce de leche sauce.

Twix Banoffee cheesecake with caramelize bananas image

It is inspired by the oirginal Banoffee pie, which is an English dessert named after combining the words “banana” and “toffee”.

Credit for the pie’s invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex, England.

My original Banoffee Cheesecake

I’ve been avoiding posting desserts the past month, although I have so many recipes I want to post.  It’s so hard to resist when you are cutting down the calories.

I made this dessert early June, when my son visited from Geneva. 

I had made Dulce de Leche from scratch again so now that I made it again, I was looking for recipes to use it.   You might also like my Dulce de Leche Cheesecake or my Chestnut and Dulche de Leche Homemade Spread.

I found this recipe at Delia Online but as usual I did not have most of the ingredients, such as pecans, curd cheese, fromage frais or golden syrup, so I made my own recipe.  

Collage making banoffee cheesecake with Greek Yoghurt image

You will find my new recipe at the end but I wish to keep the original photos and recipe of my first attempt making this dessert.

Original banoffee cake image
My original Dulce de Leche Banoffee Cheesecake with Greek Yoghurt

My original Dulce de Leche Banoffee Cheesecake with Greek Yoghurt

Yield: 10
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes

My first attempt on making Banoffee Cheesecake, inspired by Delia Online.

Ingredients

For the crust:

  • 200 grams Chocolate wafer biscuits
  • ½ cup roasted hazelnuts
  • 50 grams butter at room temperature

Cream cheese-yoghurt filling:

  • 4 eggs
  • 1 cup sugar
  • 600 grams Philadelphia cream cheese
  • 500 grams Greek Yoghurt
  • 1 tsp vanilla essence
  • 3 medium ripe bananas, mashed

For the caramel sauce:

  • ½ can dulce de leche
  • 4 tbsp light cream

For Decoration:

  • 3 medium size bananas
  • 2 tbsp lemon juice
  • ¼ cup dark chocolate shavings
  • 1 cup roasted walnuts, crushed
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 673Total Fat 40gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 16gCholesterol 158mgSodium 478mgCarbohydrates 70gFiber 4gSugar 50gProtein 14g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

My New Twix Banoffee Cheesecake with Caramelized Bananas

My above Cheesecake was made in 2009 for the first time. Since then it’s a favourite with my family and friends. During these years, I have made some improvements to the dessert, which I hope you will like!

No bake Banoffee Cheesecake

I have made it several times since. Some times, I bake it as above and sometimes I make an easier, no bake cheesecake, like the one that follows. However, what make the difference an elevates its taste is the caramelizing of the bananas and incorporating them in the filling.

I also add Twix chocolates on top for decoration, giving this cheesecake a much more rich caramel flavour.

Let’s make the Banoffee Cheesecake

STEP 1 :  I used leftover bananas which were in the freezer. (Of course you can use fresh, ripe bananas).

Frozen bananas image

To make the caramelized bananas defrost, then peel the bananas and put them in a non-stick frying pan together with the honey. 

Bring to a boil, lower heat and cook, pressing them with the spoon, until the bananas become golden brown and caramelize.

Remove from the heat and set aside to cool.  Puree them in a food processor or an immersion blender. Pulse them until the mixture becomes velvety smooth.

STEP 2 :  Line a 23cm spring form pan with parchment paper. 

For the base, put the shortbread cookies in the bowl of your food processor and pulse to make them into crumbs.   

Add the butter and mix to combine. Spoon the mixture into a 23cm spring form cake tin and press firmly over the base with a glass or the back of a spoon.

Chill in the fridge, until ready to use.

Greek Shortbread Cookies image
Greek Shortbread Cookies

STEP 3 :  Prepare the dulce de leche or use store bought one.  

STEP 4:  Soak the gelatin leaves with cold water for 5 minutes. Heat the milk, add the gelatin leaves and stir until dissolved. 

Set aside to cool or put it in an ice bath to speed up the cooling.

STEP 5:  In a separate bowl, beat the heavy cream (with no sweetener or aroma) until peaks form.  Refrigerate until ready to use.

STEP 6:  Put the cream cheese, the yoghurt and dulce de leche in the bowl of your stand mixer and whisk.  Add the caramelized mashed bananas.

Then add the cooled milk with gelatin as well as whipped cream and mix to combine.

Pour the mixture on top of the biscuit base and refrigerate overnight.

STEP 7: Next day run a round-bladed knife around the sides of the tin to loosen any stuck edges.

STEP 8: Decorate with slices of banana, pieces of twix chocolates and dulce de leche sauce. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

To make  the sauce I just mixed some dulce de leche with cream, just enough to make it runny.

We will be away for the whole of August but as we are not going very far away from Athens we will be coming a few times back for some things we have to take care of here in Athens.    I have programmed a few posts which will be posted during August but you will not be seeing the comments immediately but will post them when we visit and will try and catch up with your posts as well.

Have a nice Summer!!!

Twix Banoffee cheesecake with caramelize bananas image

Twix Banoffee Cheesecake with Greek Yoghurt and Caramelized Bananas

Yield: 10
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 8 hours
Total Time: 9 hours 25 minutes

This Twix Banoffee Cheesecake is made from fresh and caramelized bananas, cream and toffee (made from boiled condensed milk, or dulce de leche), combined on a buttery biscuit base and decorated with Twix Chocolates and dulce de leche sauce.

Ingredients

Caramelized Bananas:

  • 4 ripe bananas, mashed
  • 2 tbsp Greek honey

For the base:

  • 250 grams shortbread cookies, crushed
  • 75 grams unsalted butter

For the cream:

  • 600 grams cream cheese, softened to room temperature
  • 400 grams Greek yoghurt 2%
  • 400 grams heavy cream, chilled (35%)
  • 1 can Sweetened Condensed Milk (397 g) to make the dulce de leche (reserve ¼ cup for the decoration)
  • 6 gelatin sheets
  • ½ cup milk
  • 1Decoration:
  • 1 banana
  • 2 twix chocolates, cut into smaller pieces
  • ¼ cup dulce de leche warmed up with 2 tbsp milk

Instructions

  1. STEP 1:  To make the caramelized bananas defrost the bananas and put them in a non-stick frying pan together with the honey.  Bring to a boil, lower heat and cook, pressing them with the spoon, until the bananas become golden brown and caramelize. Remove from the heat and set aside to cool.  Puree them in a food processor or an immersion blender. Pulse them until the mixture becomes velvety smooth.
  2. STEP 2:  Line a 23cm spring form pan with parchment paper.  For the base, put the biscuits in the bowl of your food processor and pulse to make them into crumbs.   Add the butter and mix to combine. Spoon the mixture into a 23cm spring form cake tin and press firmly over the base with a glass or the back of a spoon. Chill in the fridge.
  3. STEP 3 :  Prepare the dulce de leche.   
  4. STEP 4:  Soak the gelatin leaves with cold water for 5 minutes. Heat the milk, add the gelatin leaves and stir until dissolved.  Set aside to cool or put it in an ice bath to speed up the cooling.
  5. STEP 5:  In a separate bowl, beat the heavy cream (with no sweetener or aroma) until peaks form.  Refrigerate until ready to use.
  6. STEP 6:  Put the cream cheese, the yoghurt and dulce de leche in the bowl of your stand mixer and whisk.  Add the caramelized mashed bananas. Then add the cooled milk with gelatin as well as whipped cream and mix to combine. Pour the mixture on top of the biscuit base and refrigerate overnight.
  7. STEP 7:  Next day run a round-bladed knife around the sides of the tin to loosen any stuck edges.
  8. STEP 8: Decorate with slices of banana, pieces of Twix chocolates and dulce de leche sauce. 

Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Notes

To make  the sauce I just mixed some dulce de leche with cream, just enough to make it runny.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 716Total Fat 52gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 16gCholesterol 131mgSodium 343mgCarbohydrates 54gFiber 2gSugar 37gProtein 13g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other related posts:

No Machine Ice Cream with Dulce de leche

How to make Dulce de Leche

Chestnut and Dulce de Leche Spread

Collage Twix Banoffee Cheesecake image

Kopiaste and Kali Orexi,

signature Ivy

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Alma Pretorius

Saturday 31st of July 2010

I've found a wonderful way of trying out decadent recipes, but not gaining weight ... Although I walk 24 km/week at the gym, I have these coffee friends and we meet up 3 times a week after Tai Chi class. So I try a recipe, have a taste, take photo's and the rest I give to them. Clear conscience all the way.

Aparna Prabhu

Thursday 3rd of September 2009

I m new to this space.....I just ate Haggen Daszz dulce de leche ice cream yest......nd it was divine i m sure this tasted awesome....i must try it once :)

Cakelaw

Monday 24th of August 2009

Hope you and yor family are OK Ivy - I have just been reading about the fires in Athens.

Heni

Sunday 23rd of August 2009

Waw I have been away and missed so many wonderful dishes Ivy! I love this cheesecake - it's calling to me! I am going to make this!

Cakelaw

Friday 21st of August 2009

OMG Ivy - this looks super! Hope you are having a good holiday.

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