Banoffee “Cheesecake” Mousse

May 18, 2016 at 2:34 pm (Recipes, UK) (, , , )

For someone who loves baking, I sure do spend a lot of time thinking about desserts that don’t require firing up the trusty oven.  But when you’re time-poor (or have a temperamental oven), these are the recipes you want to have in your back pocket, ready to pull out for some wow-factor with minimal effort.

This number has been the most successful to date; a spin on the classic banoffee pie for Luke’s birthday.  It’s all his favorite things, easy, foolproof and just a little bit fancy.  Add some toasted chopped nuts (pecans or walnuts would be delicious) or crushed biscuits if you miss the actual ‘pie’ component.

Banoffee Cheesecake Pots

Ingredients (serves 2)


  • 8oz / 225g cream or Neufchatel cheese, softened at room temperature
  • 3/4 cup  / 175mL heavy cream, whipped
  • 1.5oz / 45g brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Banana caramel:

  • 1 large banana, sliced diagonally
  • 1oz / 28g brown sugar
  • 1 tbs coconut oil
  • 2oz / 60mL heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Banoffee Cheesecake Pots 2


  1. For the caramel, place all ingredients, except the banana, into a small saucepan.  Cook over low heat for ~2mins, stirring regularly, until the sugar has melted.  Add the banana, reserving a few slices for serving, to the caramel and cook for a further two minutes.  Take off the heat and allow to cool slightly before dividing between two glasses, reserving 2 tbs.  Cover and refrigerate until required.
  2. To make the mousse, beat together the cheese, sugar, vanilla extract and cinnamon in a large mixing bowl until well combined and fluffy.  Set aside 1/4 of the whipped cream and refrigerate.   Gently fold the remaining 3/4 of the cream into the cheese mixture with a spatula- do this batches to make it easier to incorporate without over-working the mixture.  Spoon the mousse into a ziploc bag and seal, making sure to remove all the air from the bag.  Snip off one corner of the bag and pipe the mousse into the two caramel-filled glasses.  Refrigerate for at least 2 hours.
  3. Serve chilled, topped with reserved whipped cream, caramel and banana.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: