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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
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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
Cook Time 1 hour 10 minutes
Cooling time 2 hours
Servings 8
Calories 618kcal



  • 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


  • 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



  • 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