Pin it
This indulgent no-bake dessert combines layers of cheesecake, dulce de leche, fresh bananas, and chocolate ganache in a buttery graham cracker crust. Born from a happy accident while attempting traditional banoffee pie, this cream cheese variation has become a guaranteed crowd-pleaser that makes any occasion special. I discovered this recipe while trying to impress a British friend, and now it's my most requested dessert.
Last week, I brought this to a potluck and even the 'watching my sugar' guy went back for seconds. The combination of creamy, caramel, and chocolate layers creates an irresistible dessert that people can't resist.
Essential Ingredients and Selection Tips
- Graham Crackers - Fresh crumbs make the best crust
- Cream Cheese - Room temperature but still cool
- Dulce de Leche - La Lechera brand recommended
- Fresh Bananas - Ripe but firm, no brown spots
- Dark Chocolate - Quality matters for ganache
The magic happens when these layers come together and chill, creating perfect harmony between creamy, sweet, and slightly salty elements.
Detailed Cooking Instructions
- Step 1: Prepare the Pan
- Thoroughly spray 9-inch tart pan with nonstick spray, ensuring all crevices are coated.
- Step 2: Make the Crust
- Process graham crackers until fine crumbs. Mix with sugar, then stir in melted butter until texture resembles wet sand.
- Step 3: Form Crust Base
- Press mixture firmly into pan using flat-bottomed measuring cup. Start at center and work outward, pressing up sides evenly.
- Step 4: Create Cheesecake Layer
- Beat cream cheese until smooth. Gradually add cream, sugar, vanilla, starting low then increasing speed until fluffy (about 2 minutes).
- Step 5: First Chilling
- Spread cheesecake mixture evenly in crust. Refrigerate while preparing next layer.
- Step 6: Prepare Ganache
- Heat cream until almost simmering. Pour over chocolate chips, let sit 1 minute, then stir until smooth. Cool to room temperature.
- Step 7: Layer Building
- Spread half dulce de leche over cheesecake layer. Arrange banana slices, add remaining dulce de leche, then cooled ganache.
- Step 8: Final Touches
- Pipe whipped cream border using 1M tip. Sprinkle with pretzel crumbs for salty crunch.
- Step 9: Chill
- Refrigerate 1-2 hours minimum before serving.
Pin it
You Must Know
- Temperature control is crucial
- Each layer needs time to set
- Don't overbeat cheesecake mixture
- Use room temp but still cool cream cheese
- Clean knife between slices for presentation
I learned about proper temperature control after one summer disaster when my layers slid around like an edible Jenga game.
The Art of Layering
Success with this pie comes from understanding how each layer interacts. The cheesecake base needs to be firm enough to support the dulce de leche, which in turn protects the bananas from browning. The ganache should be cool enough not to melt previous layers but still spreadable. Through many attempts, I've found that taking time between layers creates the most stable and beautiful result.
Pin it
Temperature Matters
The key to perfect texture lies in temperature control at every stage. The cream cheese should be soft enough to blend smoothly but cool enough to maintain structure. The ganache needs to cool to just the right consistency - I usually clean my kitchen while waiting, and it's perfect by the time I'm done. Even serving temperature makes a difference - 15 minutes out of the fridge allows flavors to bloom while maintaining structure.
Beyond Basic Banoffee
While this version has become my signature, it welcomes creativity. I've added bourbon to the caramel for adult parties, swapped milk chocolate for dark in the ganache for kids, and even created a peanut butter version that was dangerously good. The basic template stays the same, but the possibilities for variation are endless.
Chef's Essential Tips
- Heat knife under hot water between slices
- Keep layers level for best presentation
- Watch ganache temperature carefully
- Use pretzel crumbs immediately before serving
- Consider freezer breaks between layers on hot days
Pin it
This banoffee pie has become my signature dessert. What started as a mistake has evolved into the perfect combination of flavors and textures that never fails to impress.
Final Tips
- Make extra pretzel crumbs for serving
- Take photos quickly - it disappears fast!
- Consider individual servings for parties
- Keep refrigerated until 15 minutes before serving
- Save recipe cards - guests always ask
Frequently Asked Questions
- → Can I make this ahead?
- Yes, can be made up to 5 days ahead and stored in refrigerator.
- → Why shouldn't I overbeat the cheesecake?
- Overbeating creates a buttery texture instead of creamy.
- → Can I use different cookies for crust?
- Yes, any graham-style cookie works well.
- → How ripe should bananas be?
- Use firm, just-ripe bananas to prevent browning.
- → Can I freeze this pie?
- Not recommended as bananas and texture will suffer.