Dulce de Leche Banoffee Cheesecake: Decadent Make-Ahead Dessert Tips, FAQ & printable recipe

Tips for success

For clean slices, use a large, sharp knife dipped in hot water and wiped dry between cuts. This helps the knife glide through the cheesecake without dragging the filling.

If the bananas brown quickly, you can toss them lightly with a little lemon juice, but the video does not include that step—so consider it optional.

If you prefer a more intense caramel flavor, you can swirl extra dulce de leche into the batter before baking. However, the video shows it only as a topping.

For a taller cheesecake, use a 9-inch springform pan and do not overfill—if you have extra batter, bake it in a ramekin alongside.

Variations

• Chocolate Swirl: Melt 4 oz of dark chocolate and swirl it into the cheesecake batter before baking. Omit the shaved chocolate topping and instead drizzle melted chocolate over the finished cheesecake.
• Coffee Kick: Add 1 tablespoon of instant espresso powder dissolved in 1 tablespoon of hot water to the filling. Sprinkle the top with cocoa powder instead of chocolate shavings.
• Nutty Crust: Replace 1/2 cup of the crushed biscuits with finely chopped toasted pecans or walnuts. Toast the nuts before mixing to enhance their flavor.
• Salted Caramel: Use salted dulce de leche (or add 1/2 teaspoon flaky sea salt to the dulce de leche) and sprinkle a pinch of sea salt on top with the chocolate shavings.

Storage and make-ahead

Fridge

Keep leftover cheesecake refrigerated in an airtight container for up to 5 days. The topping is best added fresh, but leftovers are still delicious.

Freezer

Freeze the cheesecake without the banana topping for up to 3 months. Wrap tightly in plastic wrap then foil. Thaw overnight in the refrigerator before serving.

Reheat

This cheesecake is served cold. If desired, let it sit at room temperature for 10 minutes before slicing for slightly softer texture.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The topping may weep slightly; if so, gently blot with a paper towel before serving.

For longer storage, freeze the cheesecake (without the banana topping) wrapped in plastic and foil for up to 3 months.

This cheesecake is ideal for making ahead. Prepare and bake it up to 2 days in advance, then keep it refrigerated. Add the banana topping and whipped cream just before serving. You can also freeze the whole cheesecake for up to 3 months; thaw overnight in the refrigerator.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator, for the cleanest slices. Use a warm knife to cut through the layers.

Each slice should show a crisp crust, a creamy caramel-colored filling, and a fresh banana topping. A dollop of extra whipped cream on the side is always welcome.

Pair it with coffee or a dessert wine for a special occasion. The richness of the cheesecake is balanced by the light, airy whipped cream and the tartness of fresh bananas. This dessert is best enjoyed within a day of adding the topping, as the bananas will eventually soften.

Frequently asked questions

Recipe card

Dulce de Leche Banoffee Cheesecake: Decadent Make-Ahead Dessert

Prep 30 minCook 50 minRest 4 hTotal 5 h 20 minServes 12

Ingredients

• 2 cups crushed digestive biscuits
• 1/2 cup unsalted butter, melted
• 700 g cream cheese, softened
• 300 g thick dulce de leche
• 3 large eggs
• 100 ml heavy cream
• 2 large bananas, sliced
• 1/4 cup dulce de leche, warmed
• 1 cup heavy cream, whipped to soft peaks
• 2 oz dark chocolate, shaved

Instructions

1. Heat the oven to 325°F (165°C). In a medium bowl, combine the crushed digestive biscuits and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
2. Wrap the outside of the springform pan with a double layer of aluminum foil, ensuring it covers the bottom and sides to prevent water from seeping in during the water bath. Place the pan on a large rimmed baking sheet.
3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add the dulce de leche and continue beating until fully incorporated, scraping down the sides as needed. Add the eggs one at a time, beating well after each addition. Pour in the heavy cream and beat just until the mixture is smooth and creamy.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake at 325°F (165°C) for 50 minutes.
5. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove the pan from the water bath and let it cool completely on a wire rack, about 2 hours. After that, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
6. Run a thin knife around the edge of the cheesecake, then release the springform pan. Arrange the sliced bananas over the top in a decorative pattern. Drizzle the warmed extra dulce de leche over the bananas. Spread the whipped cream over the surface or pipe it in swirls, then sprinkle with the shaved dark chocolate.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

8 g

Carbohydrates

36 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.