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Banoffee Cheesecake
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Banoffee Cheesecake Recipe by Donna Hay

This Banoffee Cheesecake Recipe is the perfect healthier alternative to serve at a dinner party. With a chocolate cheesecake filling and a coconut caramel sauce, it’s guaranteed to impress.


1 cup (160g) almonds
6 soft fresh dates (120g), pitted
1 tbsp raw cacao or cocoa powder
1⁄3 cup (60g) white rice flour
2 tbsp light-flavoured extra virgin olive oil
2 tsp vanilla extract
2 bananas, peeled and halved lengthways
natural Greek-style (thick) yoghurt, to serve

chocolate cheesecake filling

2 cups (480g) fresh firm ricotta
1 cup (280g) natural Greek-style (thick) yoghurt
3 eggs
2⁄3 cup (90g) coconut sugar+
1⁄3 cup (35g) raw cacao or cocoa powder, plus extra to serve
2 tsp cornflour (cornstarch)
2 tsp water

Coconut caramel sauce

1⁄2 cup (70g) coconut sugar+
2 tbsp coconut milk
1 tsp vanilla extract


1. Preheat oven to 150°C. Line a 20cm round springform tin with non-stick baking paper.
2. Place the almonds, dates, cacao, f lour, oil and vanilla in a food processor and process for 1–2 minutes or until the mixture comes together.
3. Using the back of a spoon, press the mixture into the base and sides of the tin. Bake for 20 minutes or until dry to the touch.
4. To make the cheesecake filling, place the ricotta, yoghurt, eggs, sugar and cacao in the cleaned food processor.
5. Place the cornflour and water in a small bowl, mix to combine and add to the processor. Process for 1–2 minutes or until smooth.
6. Pour the filling over the base and bake for 35 minutes or until just set (the centre will still have a slight wobble). Allow the cake to cool in the tin at room temperature for 2 hours. Refrigerate until chilled.
7. While the cheesecake is cooling, make the coconut caramel sauce. Place the sugar, coconut milk and vanilla in a small saucepan over high heat and bring to the boil. Reduce the heat to medium and cook for 2 minutes. Allow to cool completely.
8. Remove the cheesecake from the tin and place on a cake stand or plate. Top with the banana, coconut caramel sauce, yoghurt and extra cacao to serve.

+ From the flowers of the coconut palm, coconut sugar is available to buy in the health food aisle of supermarkets and specialty grocers

Banoffee Cheesecake


Cover Donna Hay

Australia’s bestselling cookbook author returns with a stunning new book, Modern Baking.

From the way ingredients change as they’re whisked and whipped, to the joy that a warm slice of cake can bring – baking has always been Donna’s first love in the kitchen. Even though she’s a classics girl at heart, she’s forever adding on-trend twists to her sweet recipes.

This book is what she likes to think of as her modern baking bible. Inside are more than 250 recipes – her all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy.

Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.

Donna Hay Donna Hay