(Serves 12)

Difficulty:        A little challenging

Prep time:       30 min

Setting time:   3 hours


170 g   digestive biscuits, crushed

80 g     melted butter


10 ml   powdered gelatine

60 ml   cold water

500 g   cream cheese (room temperature)

80 g     icing sugar

125 g   caramel (NESTLE)

250 ml whipping cream, whipped

3          bananas, sliced and drizzled with a little lemon juice


200 ml whipping cream

45 ml   icing sugar

5 ml     vanilla

1          banana, sliced and drizzled with a little lemon juice

180 g   caramel (NESTLE)


  • CRUST: Grease and line a 22 cm loose-bottomed cake tin.  Combine the biscuits and melted butter and mix well (you can do it in a food processor)
  • Press into the cake tin (bottom). Place in fridge for 30 minutes to set
  • FILLING: Sprinkle the gelatine over the cold water and leave to hydrate for a few minutes.  Melt in the microwave to dissolve the gelatine
  • Beat together the cream cheese, icing sugar, and add the slightly cooled gelatine and the caramel. Beat well together to combine then gently fold in the whipped cream.  Spoon half of the cheesecake mixture into the crust, then add the banana slices all over.  Spoon the rest of the cheesecake mixture on top and place in fridge for at least 3 hours to set
  • Remove the cheesecake from the tin and place on a serving plate
  • TO DECORATE. Pour the caramel into the centre (you may need to warm the caramel). Whip the cream until thick with the icing sugar and the vanilla. Pipe it all around the edges of the cheesecake,  Slice the banana and drizzle with a little lemon juice.  Push the slices into the whipped cream
  • Garnish with chocolate shards or grated chocolate (optional)
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