This slimming-friendly banoffee cheesecake is a lighter take on a classic dessert, combining the comforting flavors of banana, toffee-style yogurt, and a creamy cheesecake filling without feeling heavy. It’s perfect when you want something indulgent yet balanced, making it ideal for a healthier lifestyle or weight-conscious plan.

Why You’ll Love This Recipe

This recipe delivers all the satisfaction of a traditional banoffee cheesecake with fewer calories and less fat. It’s simple to prepare, uses easy-to-find ingredients, and can be made ahead of time, which makes it great for entertaining or planning treats in advance. The combination of a baked biscuit base, creamy yogurt filling, and fresh banana topping creates a dessert that feels indulgent while staying light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large egg
1 large egg white
3 level teaspoons sweetener
6 light digestive biscuits, finely crushed
3 sheets leaf gelatine
525 g fat-free toffee-flavored yogurt (3 x 175 g pots)
100 g plain quark
2 ripe bananas, sliced just before serving
0.5 teaspoon cocoa powder, for dusting

Directions

Preheat the oven to 200°C (fan 180°C, gas 6). Line the base and sides of an 18 cm round loose-bottomed cake tin with baking paper.

In a large bowl, whisk the egg and egg white with 2 teaspoons of the sweetener until well combined. Add the crushed biscuits and stir thoroughly. Spoon the mixture into the prepared tin, pressing it down firmly to create an even base. Bake for 20–25 minutes until set and lightly golden, then leave to cool completely.

Soak the gelatine sheets in cold water for 10–12 minutes until softened. Pour 75 ml boiling water into a bowl. Squeeze excess water from the gelatine, add it to the hot water, and stir until fully dissolved. Set aside to cool slightly.

Place the cooled gelatine mixture into a food processor along with the yogurt, quark, and remaining 1 teaspoon of sweetener. Blend until smooth and creamy. Pour the mixture over the cooled base, spreading it evenly. Freeze for 20 minutes, then cover and refrigerate overnight until fully set.

Carefully remove the cheesecake from the tin and peel away the baking paper. Arrange the banana slices on top just before serving, dust lightly with cocoa powder, and slice into portions.

Servings and timing

This recipe serves 6 people.
Preparation time is approximately 15 minutes.
Baking time is 20–25 minutes.
Setting and chilling time is at least 12 hours.
Total time is about 40 minutes of active work, plus chilling.

Variations

You can swap the toffee-flavored yogurt for vanilla or caramel-flavored fat-free yogurt for a slightly different taste. For extra texture, add a thin layer of sliced bananas between the base and filling. If you prefer a firmer texture, increase the gelatine by half a sheet.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 3 days. Add the banana topping only when ready to serve to prevent browning. This dessert is not suitable for reheating, as it is best enjoyed chilled.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake is ideal for making a day ahead as it needs time to set properly.

Can I freeze the cheesecake?

You can freeze it without the banana topping for up to one month. Thaw overnight in the refrigerator.

What can I use instead of gelatine?

Vegetarian setting agents can be used, but follow the package instructions carefully as results may vary.

Is this cheesecake very sweet?

The sweetness is mild and balanced. You can adjust the sweetener to taste if needed.

Can I use a different biscuit base?

Yes, any light, slimming-friendly biscuit can be used, provided the measurements stay the same.

Why do I need to chill it overnight?

Chilling allows the gelatine to fully set, giving the cheesecake its firm yet creamy texture.

Can I use low-fat cream cheese instead of quark?

Low-fat cream cheese can be used, but it may slightly increase calories and richness.

When should I add the bananas?

Add the bananas just before serving to keep them fresh and prevent discoloration.

Can I make this in individual portions?

Yes, you can divide the mixture into individual ramekins and reduce chilling time slightly.

Is this suitable for a slimming lifestyle?

Yes, it is designed to be lighter than traditional cheesecake while still being satisfying.

Conclusion

This slimming-friendly banoffee cheesecake proves that lighter desserts can still be delicious and comforting. With its creamy filling, baked biscuit base, and fresh banana topping, it’s a dessert you can enjoy with confidence. Whether you’re serving guests or treating yourself, this recipe is a reliable and satisfying choice.

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