Frozen Banoffee Dulce de Leche Cheesecake (No-Bake Recipe)

This frozen banoffee dulce de leche cheesecake is the ultimate banana dessert experience, especially if you adore cheesecake just like I do. Easy, simple, and quick to prepare, this cheesecake is so rich, creamy and delicious! Ideal for any season. Try it:

Servings 10-12


  • 200 grams’ dark chocolate (70%)
  • 350 grams’ digestive biscuits
  • 5 tablespoons melted butter
  • 500 grams’ light cream cheese
  • 8 overripe bananas
  • ½ x 450 grams dulce de leche sauce
  • A handful of chocolate chips, for garnishing (optional)
  • 1 sliced banana, for garnishing (optional)



  • Use an olive oil to oil the base of springform cake tin (20 cm), then line with baking paper and oil the paper, as well. Set aside.
  • In a blender or food processor, process the biscuits into fine crumbs.
  • Next, in a saucepan, over a low heat, melt 200 grams of the chocolate along with butter. Apply in the blender/food processor and blend all over again together with the biscuit crumbs until incorporated.
  • Press the mixture evenly into the cake tin. Refrigerate for 10 minutes to set.
  • In the meantime, prepare the filling. Peel the bananas, apply into blender/food processor and blend shortly. Then, fold in the dulce de leche sauce and cream cheese and mix all over again until you get a nice, smooth mixture. Pour over the biscuit base.
  • Place in the freezer to firm for at least 6-7 hours (ideally overnight). Remove from the freezer 2 hours before serving time.
  • Using a palette knife, loosen the edges of the cheesecake to release from the cake tin. Garnish with chocolate chips or/and banana slices. Slice and serve.



  1. Claudia May 7, 2019
    • sweetenquickstaff May 7, 2019
  2. Claudia May 8, 2019