Banoffee Cheesecake Bars
Banoffee Cheesecake Bars combine creamy cheesecake with sweet bananas and rich caramel.A buttery biscuit crust provides the perfect crunchy foundation.Smooth vanilla cheesecake creates a rich and creamy middle layer.Dulce de leche or caramel adds the signature banoffee sweetness.Fresh banana slices bring natural fruity flavor and soft texture.Whipped cream and caramel make these bars an irresistible finishing treat.
Ingredients
For the Biscuit Crust
- 2 cups digestive biscuit crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
For the Banoffee Layer
- ¾ cup dulce de leche or thick caramel sauce
- 2–3 ripe but firm bananas, sliced
- 1 teaspoon lemon juice, optional
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup caramel sauce
- Chocolate shavings, optional
- Crushed biscuits, optional
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).Line a 9 × 13-inch baking pan with parchment paper, leaving some overhang on the sides to make the finished bars easier to lift out.
Make the Biscuit Crust
- Combine the digestive biscuit crumbs, melted butter, sugar, and salt in a bowl.Mix until the crumbs are evenly moistened and resemble wet sand.
Press the Crust
- Transfer the mixture to the prepared pan and press it firmly into an even layer.Bake for approximately 8–10 minutes. Remove and allow it to cool slightly.
Prepare the Cheesecake Filling
- Beat the softened cream cheese and sugar until smooth and creamy.Add the eggs one at a time, mixing gently after each addition.Stir in the vanilla extract, sour cream, flour, and salt until just combined. Avoid overmixing.
Add the Cheesecake Layer
- Pour the cheesecake mixture over the cooled biscuit crust.Smooth the top with a spatula.
Bake
- Bake for approximately 35–40 minutes, or until the edges are set and the center has a slight gentle wobble.Do not overbake, as the cheesecake will continue to firm up while cooling.
Cool and Chill
- Allow the cheesecake to cool completely at room temperature.Cover and refrigerate for at least 4–6 hours, preferably overnight.
Make the Whipped Cream
- Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft-to-medium peaks form.Spread or pipe the whipped cream over the banana layer.
Finish and Slice
- Drizzle caramel sauce over the whipped cream.Add chocolate shavings or crushed biscuits if desired.Lift the cheesecake from the pan using the parchment paper and cut into bars with a sharp knife.
Notes
- Cream cheese: Use full-fat cream cheese for the richest and smoothest cheesecake texture.
- Bananas: Choose ripe but firm bananas so they hold their shape when sliced.
- Caramel: Thick dulce de leche works especially well because it stays creamy without becoming too runny.
- Biscuit crust: Digestive biscuits can be replaced with graham crackers or similar plain cookies.
- Chilling: Thorough chilling is essential for cleanly sliced cheesecake bars.
- Banana browning: A tiny amount of lemon juice can help slow browning, although it may slightly alter the flavor.
- Whipped cream: Add the whipped cream close to serving time for the freshest texture.
- Storage: Keep the finished bars refrigerated because of the fresh banana and dairy toppings.