Banoffee Pie Cheesecake Minis

Banoffee pie + cheesecake = aka the best dessert you will ever eat! Buttery, crumbly biscuit base topped with a lush creamy vanilla baked cheesecake and then decorated with caramel, banana, whipped cream and then sprinkled with chocolate. Decadence on a totally new scale!

banoffee pie cheesecake minis

If you remember a little while back I shared these incredibly sweet and super cute Raspberry Vanilla Cheesecake Cupcakes. Ever since I made those I’ve been completely transfixed on trying to create a new, inventive and tasty mini cheesecake with a twist. So thought why not combine my two favourite desserts – banoffee pie and cheesecake and make one of the best desserts out there. I think this recipe has the perfect What Jessica Baked Next… twist?!

What I like most about mini cheesecakes is how easy they are to make and with just a handful of ingredients (4 to be exact!). Literally take a regular and delicious digestive (or graham cracker) buttery biscuit base and top with the most luscious vanilla-y cheesecake filling. For the filling cream take softened cream cheese, cream until fluffy and light, then add sugar, eggs and vanilla! Beat together until nice and smooth batter and hey presto, you have mini cheesecakes ready to head into the oven and be baked! Once they’re risen, set (with a slight wobble) take the cheesecakes out of the oven and leave to cool in the tray on a wire rack. Then place in the fridge and chill. Now you have the perfect, cutest and tasty mini cheesecakes ready to top in any way you like!

Now it’s time to transform the vanilla cheesecake into something pretty special (& moreish)! Take a good dollop of homemade or readymade caramel and place right on top of each cheesecake – some of the cheesecakes may have sunk a little in the middle, but don’t worry as the sinking is actually a good thing with this recipe as it allows you the perfect place to pop the caramel into! Now this is where the “banoffee” part of my cheesecake recipe really starts to come together. Top with the sweet banana coins and then swirl with lightly whipped cream. And finally the finishing touches is a scatter of chocolate over each cheesecake.

And now the best part. Devour every single morsel.

banoffee pie cheesecakes

These make the perfect weekend bake – they’re guaranteed to be a BIG hit with all the family. Kids will also love making them! Gooey delicious and SO easy to make! 

Makes 12 Cheesecakes Minis – 

Ingredients – 

Biscuit Base – 

10 digestive biscuits, crushed until fine crumbs – {you can use graham crackers}

60g (4tbsp) of unsalted butter, melted and cooled slightly 

Cheesecake Filling –

2 x 8 ounce packets of full-fat cream cheese, softened to room temperature

135g (2/3 cup) of caster sugar (or granulated sugar)

2 large free-range eggs, at room temperature 

1 tsp of vanilla bean paste or 2 tsp of pure vanilla extract

Banoffee Toppings – (in order of decoration)

12 heaped tsp of readymade caramel – you can use homemade if preferred + a little sprinkle of sea salt (that’s if you like salted caramel as much as I do!) 

1 large banana, peeled and sliced into 1cm coins

150ml (2/3 cup) of double cream (heavy cream), whipped for swirling 

Milk/dark chocolate – melted for drizzling or roughly chopped  for chocolate shavings

Method –

1. For the biscuit base: Preheat the oven to 160 degrees C/325°F. Line a 12-hole cupcake/muffin tin with 12 paper liners and set aside. Mix together the biscuit crumbs with the melted butter until well combined. Press the biscuit crumbs into the muffin cases until compact. Now bake for 5 minutes just to toast slightly. Once cooked, take off and leave to cool in tin.

2. To make the cheesecake filling: In a stand mixer fitted with a paddle attachment or alternatively a large mixing bowl with an electric mixer, beat the cream cheese for approx. 2 minutes just to soften. Then gradually add the sugar and once it’s all added continue to mix for another minute. Add the eggs and vanilla and mix through – at this point make sure you scrap down the sides of your mixer to ensure the batter and ingredients are all well incorporated.

3. To prepare/bake the cheesecakes: Spoon about 3 tbsp of the cheesecake mixture into each prepared mini cheesecake base – make sure you fill 2/3 of the way up. Bake for 22-24 minutes or until the centres are just set. Once set, take out of the oven and leave to cool in the tin completely. Then refrigerate for at least 4 hours or overnight.

4. To decorate: Top each chilled cheesecake with a heaped teaspoon of caramel and a sprinkle of sea salt (if using), then follow by scatter over a few pieces of the sliced banana. Now pipe a swirl of the whipped cream on top and finish with a drizzle of chocolate or sprinkle over some chocolate shavings/curls.

5. Serve straight away and enjoy a few bites of bliss!


Note: The cheesecakes will keep in the fridge, well covered – without the toppings for up to 3 days. Top with the banana and cream just before you serve. 


For more conversions click here for my conversion tables. 


banoffee cheesecakes pics

Enjoy the recipe and have a great weekend!


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66 thoughts on “Banoffee Pie Cheesecake Minis

  1. Awnnnn they are so cute! I often find that I can only do cheesecake in mini forms, because they are so rich I can’t get through a whole slice. So these are perfect for me!

  2. These are super cute and look amazing to boot! Absolutely love the flavors you have going on here. Toe-ts making these♡ Cheers & thanks for sharing the scrumptiousness!

  3. Oh my garsh! Cheesecake! Bananas! Caramel! I don’t know how you even got a photo of these. I would have scarfed them all down before I even got my camera out. They look absolutely yummy.

  4. Banoffee is great, but banoffee + cheesecake?! YUM! Love the mini size, because that totally means you can sneak like five when no one is looking, right?

  5. Jess, those look amazing. I’m craving cheesecake now. I love everything in it. From caramel sauce to banana to whipped cream to cheesecake and all the way to the base. 🙂

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  8. I forgot cupcake liners. Can I do these with silicone pans with no problems? Shoulld I line with parchment paper? Thank you.

    • Hi Anita! I’ve never tried using a silicone pan to make these cheesecakes. It should work fine without the cupcake liners, but you may want to line them with parchment just to be sure.

      Hope that helps! Enjoy the recipe – let me know how you get on.


    • Hi Judy – once the cheesecakes have baked completely and cooled they can be stored in an airtight container and frozen for up to one month. When you’re ready to serve them, remove how many of the cheesecakes you want from the freezer and leave to thaw in the fridge (this is best done overnight). Decorate the cheesecakes with the banana, caramel and cream just prior to serving. Hope that answers your question!

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