Gluten and Dairy Free Banoffee Cheesecake

serves / makes 8
65 prep time
65 mins cooking time


I’ve recently been craving cheesecake and have set about trying to make gluten and dairy free cheesecakes. A couple of weeks ago I posted a recipe for marbled chocolate cheesecake and this week I got to thinking could a banoffee pie and a cheesecake be combined to form a super dessert? The answer, I think, is yes.

If you are gluten free and not dairy free this recipe will work with ‘normal’ cream cheese and conversely if you are dairy free but not gluten free then use ‘normal biscuits’. Or if you are lucky like me and can’t have either then this recipe is perfect for you!

Now that craving is satisfied I’m thinking can you combine Black Forest Gateaux and cheesecake? Watch this space….




For the base:

For the filling:

For the caramel sauce:



Banoffee Cheesecake

  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the banana mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. To make the caramel sauce place the caster sugar and dairy free milk into a large saucepan
  13. Put on a medium heat and bring to the boil
  14. Turn down the heat so the milk is bubbling gently
  15. Leave for 30-40 minutes stirring occasionally
  16. Once the milk has thickened and turned a golden colour stir in the dairy free spread
  17. Allow to cool and then pour over the cheesecake
  18. Top with sliced banana and chocolate shavings