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Yeo Valley Organic Banoffee Cheesecake Recipe

Banoffee Cheesecake

Celebrate Easter in style with this impressive Banoffee Cheesecake recipe. Feeling egg-stra fancy? Server yours in a cracked Easter egg shell.

  • 30 mins
    (Plus 3 hours chilling/freezing)
  • Serves 12
  • Beginner

Ingredients

450g Yeo Valley Super Thick Yogurt

220g Yeo Valley Double Cream – whipped 

250g Cream cheese

3 Mashed banana

50g Grated chocolate

1 tsp Vanilla bean paste

200g Condensed milk caramel 

300g Digestives

150g Yeo Valley Salted Butter

Try it with...

Yeo Valley Organic Salted Butter
Yeo Valley Organic Super Thick Natural Yogurt oFat
Yeo Valley Organic Double Cream

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Method

  1. Break up the biscuits, they don’t need to be completely fine.
  2. Mix the biscuits with the melted butter, then press them into a lined 25cm round tin to create a solid even base layer.
  3. Mix together the rest of the ingredients & pour over the buttery biscuit base! 
  4. Chill for at least 2 hours  and then 1 hour in the freezer
  5. Decorate with more grated chocolate & any other goodies you fancy! We used chocolate eggs to add to the Easter feel.

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