Banoffee Pie (Print Version)
# Ingredients:
→ Crust
01 -
2 tablespoons of sugar (granulated)
02 -
½ cup of melted unsalted butter
03 -
1⅔ cups of crushed graham crackers
→ No-Bake Cheesecake Layer
04 -
6 ounces of soft cream cheese
05 -
⅓ cup plus 1 tablespoon sugar
06 -
1¼ cups of whipping cream (heavy)
07 -
1 teaspoon of vanilla extract
→ Toppings and Filling
08 -
Banana slices (thinly cut)
09 -
Pretzel crumbs for garnish
10 -
¼ cup of white chocolate chips
11 -
1 can (13.4 oz) dulce de leche
12 -
Truwhip for finishing
→ Chocolate Ganache
13 -
⅓ cup of heavy cream
14 -
½ cup of dark chocolate chips
# Instructions:
01 -
Coat a 9-inch tart pan lightly with cooking spray. Toss the sugar and the crumbs together, then pour in the melted butter. Press everything into the pan, making sure to go up the edges too.
02 -
Combine cream, cream cheese, vanilla, and sugar in a bowl. Start mixing gently, then go on high for 2 minutes until it's fluffy. Don't overdo it. Spread it into the crust and chill it in the fridge.
03 -
Microwave the chocolate chips with cream for about 20 seconds at a time, stirring often, until smooth. Let it rest so it cools—be careful it doesn't harden.
04 -
Spread half the dulce de leche onto the cheesecake, layer banana slices on top, then use the rest of the dulce de leche. Pour the cooled ganache over everything.
05 -
Optionally swirl melted white chocolate on top. Pipe whipped topping around the edges with a 1M Wilton tip, and finish with a sprinkle of pretzel crumbs.
06 -
Pop it in the fridge for an hour or two before you serve.
# Notes:
01 -
Cream cheese should be soft enough to mix but not too warm
02 -
Don't whip the cheesecake filling too much or it may separate
03 -
Keeps in the fridge for up to 5 days