No Bake Banoffee Pie


The tastiest pie to never go near an oven! 

We all know the ingredients - biscuits, banana, cream and caramel. Yet it still knocks our socks off every single time - even when it’s quick and easy like this one!


Prep Time
Chill time
No Bake Banoffee Pie without product
Biscuit Base


•300 g digestive biscuits

•150 g unsalted butter




•150g (5oz) Lyle’s Golden Syrup

•50g (2oz) unsalted butter

•125g (4.5oz) Tate & Lyle Soft Brown Sugar

•150ml (5floz) double cream

•3 ripe bananas

•a pinch of flaky salt optional – but salted caramel!



Cheesecake Layer


•180 g cream cheese FULL FAT and room temperature

•100 g double cream

•50 g icing sugar

•1 tsp vanilla extract


Topping (optional)


•200 g double cream

•50 g icing sugar

•grated chocolate optional


Biscuit Base


  1. Melt your butter in the microwave.
  2. Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Mix through your melted butter.
  3. Press the buttery biscuit crumbs into your tin. I press my crumbs up the side a bit to give my slices more shape later and to help get it out of the tin. But totally optional. Put in the fridge to firm up while you get on with the rest.




  1. First, mix the butter and sugar in a small pan and then slowly dissolve over a low heat for 6-8 minutes, stirring occasionally.
  2. Continue to cook on low heat for a further 5 minutes, then very slowly add the cream and cook for another 1-2 minutes until the mixture has slightly reduced (thickened).
  3. You can then remove the pan from the heat and allow the mixture to cool at room temperature.
  4. Chop your bananas. I like to slice my bananas length ways, so that when you cut the pie later you get a good cross section, but you can just slice them into coins, about 1cm pieces.
  5. Remove your tin from the fridge and pour your caramel over the base. Arrange your banana on top of the caramel and put them back in the fridge. If you've cut the bananas length ways, then lie the banana cut down down. Sprinkle over your salt if you're using.


Cheesecake Layer


  1. Beat the cream cheese until smooth. Add double cream, vanilla and icing sugar and whip until thick.
  2. Spread the cheesecake layer carefully over your bananas, so as not to disturb the other fillings.




  1. Whip your remaining double cream and icing sugar until it forms soft peaks. Dollop this over your cheesecake layer.
  2. Grate chocolate over the top and put in the fridge for four hours for the cheesecake layer to set.