No-Bake Banoffee Pie (Print Version)

# Ingredients:

→ Crust

01 - 1⅔ cups honey graham crumbs
02 - ½ cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Layer

04 - 6 ounces cream cheese, room temperature
05 - 1¼ cups heavy whipping cream
06 - ⅓ cup plus 1 tablespoon granulated sugar
07 - 1 teaspoon vanilla

→ Toppings and Filling

08 - 1 can (13.4 oz) dulce de leche
09 - Bananas, thinly sliced
10 - Truwhip for topping
11 - ¼ cup white chocolate chips
12 - Pretzel crumbs

→ Chocolate Ganache

13 - ½ cup dark chocolate chips
14 - ⅓ cup heavy whipping cream

# Instructions:

01 - Spray 9-inch tart pan. Mix graham crumbs, sugar, and melted butter. Press into pan and up sides.
02 - Beat cream cheese, cream, sugar, and vanilla until fluffy (about 2 minutes). Spread in crust and refrigerate.
03 - Microwave chocolate chips and cream in 20-second intervals until smooth. Let cool.
04 - Spread half dulce de leche over cheesecake, add bananas, remaining dulce de leche, and cooled ganache.
05 - Add white chocolate swirls, pipe whipped topping around edges, sprinkle with pretzel crumbs.
06 - Refrigerate 1-2 hours before serving.

# Notes:

01 - Don't overbeat cheesecake mixture
02 - Stores in fridge up to 5 days

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