• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Blue Sky Eating
  • Home
  • Recipes
    • Baking & Dessert
    • Dinner
    • Breakfast
  • About
    • Work With Me
    • Portfolio
  • Contact

Banoffee Cheesecake (Gluten Free and Low Lactose)

  • Share
  • Tweet
Pinterest graphic with text and a photo of a banoffee cheesecake
Pinterest graphic with text and a photo of a slice of banoffee cheesecake
Pinterest graphic with two photos of banoffee cheesecake
Pinterest graphic with text and two photos of banoffee cheesecake
Top-down view of a banoffee cheesecake on a white plate next to a jug of caramel sauce, a small side plate and a knife
Jump to Recipe

This banoffee cheesecake is the stuff of dreams. Growing up, my mum received countless requests (demands) from me to make it on my birthday. For me it could beat the gooiest chocolate cake – and that’s saying something! The original recipe is actually based on a Delia Smith classic, which you can find here. That recipe also contains plenty of gluten and lactose. Since learning of my intolerance to both of these, I had to find a way to keep this cheesecake in my life! Luckily, it only takes a few simple tweaks to make a free from version that tastes just like the original.

A slice of banoffee cheesecake drizzled with caramel sauce on a white plate

Is the Banoffee Cheesecake Lactose-Free?

Both the cheesecake and the sauce contain butter, which is not completely lactose-free. However, butter can be considered very low in lactose and most people with an intolerance do not experience issues with it. But it’s always best to check before making this for someone who is lactose intolerant.

Lactose-free greek yoghurt, soft cheese and cream can be found in most large supermarkets in the UK. The specific ones I used in this recipe are as follows:

  • Arla Lactofree Soft Cheese
  • Arla Lactofree Cream
  • Tesco Lactose Free Greek Yoghurt

I’ve also had luck finding gluten-free digestive biscuits in most places. Just double check that they don’t contain milk if necessary (these Tesco Free From ones are milk, wheat and gluten-free).

Don’t Skip the Sauce

Seriously, don’t do it. The cheesecake alone might be perfectly smooth, creamy and full of banana flavour, but smothering it in the thick toffee sauce just takes it to another level. A little patience is required, as the sauce needs to cool in the fridge for a few hours to reach the right consistency, but it’s absolutely worth it!

A banoffee cheesecake on a white plate, topped with sliced bananas and caramel sauce

This banoffee cheesecake really is the ultimate indulgent treat. If you give it a go, remember to grab a photo and tag us on Instagram @BlueSkyEating. I can’t wait to see how you get on! 🙂

Top-down view of a banoffee cheesecake on a white plate, a jug of caramel sauce and a side plate with a knife on it
Print Pin
5 from 11 votes

Banoffee Cheesecake (Gluten Free and Low Lactose)

The ultimate banoffee cheesecake with a sweet and indulgent sauce. You'd never know it was gluten-free and low in lactose!
Course Dessert
Cuisine American, British
Keyword Banoffee, Caramel, Cheesecake, gluten-free, Lactose Free, Toffee
Prep Time 20 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Cooling time 2 hours hours
Servings 8
Calories 618kcal

Ingredients

Cheesecake:

  • 160 g gluten-free digestive biscuits
  • 40 g butter (melted)
  • 3 medium bananas (very ripe)
  • 1 tbsp lemon juice
  • 3 large eggs
  • 350 g lactose-free soft cheese
  • 200 g lactose-free greek yoghurt
  • 175 g caster sugar

Topping:

  • 3 medium bananas
  • 2 tbsp lemon juice

Toffee Sauce:

  • 100 g unsalted butter
  • 150 g soft brown sugar
  • 100 g granulated sugar
  • 150 g maple syrup
  • 250 ml lactose-free cream
  • 1/4 tsp vanilla extract

Instructions

Cheesecake:

  • Preheat the oven to 200°C (180°C Fan)
  • Grease and line a 20cm round tin with baking paper
  • Blitz the gluten free digestive biscuits in a food processor until broken down into fine crumbs
  • Mix the biscuit crumbs with the melted butter and push the mixture into the bottom of the lined tin in an even layer, to make the base of the cheesecake
  • Bake for 8-10 minutes until slightly browned (keep an eye on it as this can burn quickly once done)
  • Lower the oven temperature to 150°C (130°C Fan)
  • In a small bowl, mash the bananas with the lemon juice until smooth
  • In a large bowl, beat the eggs
  • Add the banana and lemon juice mix, followed by all remaining cheesecake ingredients
  • Mix thoroughly until all ingredients are well incorporated (you could also use an electric mixer for this)
  • Pour the mixture over the biscuit base and bake for 1 hour
  • Turn the oven off and leave the cheesecake inside until completely cool (this prevents it from cracking)

Toffee Sauce:

  • Whilst the cheesecake bakes and cools, make the toffee sauce –
  • In a saucepan over a very low heat, melt together the butter, sugars and maple syrup
  • Once the sugar is fully dissolved, let it cook for about another 5 minutes
  • Add the cream and vanilla extract
  • Stir for another 5-10 minutes until the sauce thickens up a little
  • Remove from the heat, allow to cool before placing in the fridge for at least 2 hours. The sauce will do most of its thickening up as it cools.

Cheesecake Topping:

  • Thinly slice the bananas and coat them in the lemon juice to prevent them from browning
  • Spread a thin layer of the toffee sauce onto the cheesecake
  • Layer the sliced bananas in overlapping circles on top
  • Store cheesecake and sauce in the fridge for 3-4 days

Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.

  • Share
  • Tweet
Previous Post: « Easy Gluten Free Vegetable Fritters
Next Post: Biscoff Banana Bread with Chocolate Chips (Gluten Free & Low FODMAP) »

Reader Interactions

Comments

  1. YtheWait

    October 29, 2020 at 10:50 am

    5 stars
    This looks incredibly delicious and my mouth is watering! 😍

    Reply
    • Jagruti watson

      February 22, 2021 at 3:40 am

      5 stars
      I am so excited to try this. I loved banofffee growing up and have recently had to go gluten and lactose free due to my thyroid. I am so glad I stumbled across this!

      Reply
  2. Alexandra

    February 22, 2021 at 4:07 am

    5 stars
    What a spectacular dessert! We love banoffee, and this cheesecake is our new favourite.

    Reply
  3. Kay

    February 22, 2021 at 9:12 am

    5 stars
    My favourite combo of flavours as a gluten-free dessert! That’s great!

    Reply
  4. michele h peterson

    February 22, 2021 at 3:36 pm

    5 stars
    I love that this used Greek yogurt and GF! Thank you!

    Reply
  5. Lindsay

    February 22, 2021 at 5:28 pm

    5 stars
    This looks amazing and perfect for a weekend potluck! We are obsessed with bananas in my house. 🙂

    Reply
  6. Swathi

    February 22, 2021 at 11:58 pm

    5 stars
    This banofee cheesecake looks really yum. Love it

    Reply
  7. Kim Guzman

    February 23, 2021 at 4:10 am

    5 stars
    That looks incredible. I may need to stop everything and try it tonight!

    Reply
  8. Ksenia

    February 23, 2021 at 7:02 pm

    5 stars
    THIS is the cake I need in my life. Beautiful, easy, and GF. Where has it been my whole life???

    Reply
  9. Mama Maggie's Kitchen

    February 24, 2021 at 1:56 am

    5 stars
    Incredibly delicious. I have to make this soon!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome! 👋

I'm Catherine - the recipe developer and food photographer behind Blue Sky Eating. Here you'll find plenty of delicious gluten free foodie inspiration. I hope you enjoy exploring!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

WANT EVERY NEW RECIPE SENT STRAIGHT TO YOUR INBOX? 💌

Sign up to my mailing list:

Invalid email address
Thanks for subscribing!

FeedFeed

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Privacy Policy

Copyright © 2023 Blue Sky Eating on the Foodie Pro Theme

We and our partners use technology such as cookies to store and/or access device information. By clicking “Accept All” you consent to these technologies which will allow us and our partners to process non-sensitive data such as IP address, unique ID, and browsing data. You may withdraw your consent at any time. Find out more on the Privacy Policy page of this site. Accept AllReject All