Banoffee Cheesecake

Banoffee Cheesecake

Joe Lovell
Joe Lovell
Nov 23rd 2022

We present you the 5 steps to ultimate satisfaction. Made in collaboration with Head Chef Joe and Love Raw this Banoffee Cheesecake is as perfectly delicious as it is simple to make. ⁠ Super light and creamy, with a mild hint of sweet banana and starring our favourite Love Raw Caramelised Biscuit Cre&m® Wafer. What more do you want? 😲

Want a taste? Visit Love Raw for the best and creamiest choc and Planty for the tastiest plant-based food 🔥

Full recipe below 👇

Banoffee Cheesecake Image 2

🍌 Ingredients for 3-4 jars


  • 150g Digestive biscuits
  • 1 @loveraw Caramelised Biscuit Cre&m® Wafer pack (2 wafer bars inside)
  • Pinch ground cinnamon
  • 30g butter melted

Cheesecake mix:

  • 400g cream cheese
  • 100g coconut yoghurt
  • 10g Vanilla paste
  • ¼ lemon juice
  • 1 mashed banana (use riper bananas as they're sweeter and softer to mash)
  • 30g caster sugar

Toffee sauce:

  • 70g Caster sugar
  • 50g Butter
  • 50g Plant cream


  • Whipped cream
  • 1 Banana
  • 1 Love Raw Caramelised Biscuit Cre&m® Wafer pack (2 wafer bars inside)

🧑‍🍳 Method:

  1. For the base, add the digestive biscuits and wafer bars into a blender with the cinnamon. Mix in the melted butter and bind together.
  2. Add the mix into jars or glasses and press down with a spoon. Place them in the fridge to set.
  3. For the cheesecake mix, add everything together in a bowl or in an electric mixer. Whisk until smooth and creamy.
  4. For the toffee sauce, add the caster sugar to a low heat and melt it until it turns to a golden brown caramel. Add in the butter and cream and slowly cook until the sugar has melted. Be careful as the caramel can be very hot.
  5. Build the cheesecake by adding the cheesecake mix over the top followed by the caramel, whipped cream, banana and finally the Love Raw Caramelised Biscuit Cre&m® Wafer.

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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