Yeo Valley Organic Banoffee Cheesecake Recipe

Banoffee Cheesecake

Celebrate Easter in style with this impressive Banoffee Cheesecake recipe!

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


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


  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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