Banoffee Cheesecake

We present you 5 steps to ultimate satisfaction. Made in collaboration with Head Chef Joe at Planty and LoveRaw, this Banoffee Cheesecake is as perfectly delicious as it is simple to make. 

Super light and creamy, with a mild hint of sweet banana and starring our Caramelised Biscuit Cre&m Wafer. What more would you want? 

Banoffee Pie

Ingredients for 3-4 jars:


150g Digestive biscuits 

1 @loveraw Caramelised Biscuit Cre&m® Wafer pack (2 wafer bars inside)

Pinch ground cinnamon 

30g butter melted

Cheesecake mix:

400g cream cheese 

100g coconut yoghurt 

10g Vanilla paste 

¼ lemon juice 

1 mashed banana (use riper bananas as they're sweeter and softer to mash)

30g caster sugar 

Toffee sauce:

70g Caster sugar 

50g Butter 

50g Plant cream 


Whipped cream

1 Banana 

1 @loveraw Caramelised Biscuit Cre&m® Wafer pack (2 wafer bars inside)


  1. For the base, add the digestive biscuits and wafer bars into a blender with the cinnamon. Mix in the melted butter and bind together.
  2. Add the mix into jars or glasses and press down with a spoon. Place them in the fridge to set.
  3. For the cheesecake mix, add everything together in a bowl or in an electric mixer. Whisk until smooth and creamy. 
  4. For the toffee sauce, add the caster sugar to a low heat and melt it until it turns to a golden brown caramel. Add in the butter and cream and slowly cook until the sugar has melted. Be careful as the caramel can be very hot.
  5. Build the cheesecake by adding the cheesecake mix over the top followed by the caramel, whipped cream, banana and finally the @loveraw Caramelised Biscuit Cre&m® Wafer.

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