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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 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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  • 15 mins
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