I've always had a love for layered cheesecakes. I think it comes from a childlike fascination for spooning into a dessert with multiple textures and flavours, which somehow taste perfectly good together. And the combination of flavours in this no-bake chocolate banoffee cheesecake pot does just that.
This cheesecake pot is not for the faint-hearted. It is indulgent and filling, however not as sweet as it may seem. A buttery biscuit layer makes the base, followed by an ample layer of lightly sweet mascarpone cheese, topped with a sticky banana dulce de leche, and lastly a rich chocolate sauce.
You can make your layers as big or small as you like, although like a true cheesecake I would recommend a substantial amount of biscuit, with the mascarpone layer making up most of your serving glass, and two smaller layers of the banoffee and chocolate sauce. At first glance, it may seem like there is an awful lot to do in this recipe, but really its just mixing together two ingredients per layer and then layering into your serving glasses.
The banana in the dulce de leche is really very subtle and not overpowering at all, so if you aren't ordinarily a fan of banana in desserts like me, it shouldn't be a problem. If you can't find dulce de leche in your supermarket, there is an easy way to make it by using condensed milk.
Chocolate banoffee cheesecake pots are a lovely dessert to share as a couple too, as me and the husband duly sat and enjoyed our cheesecake pots in front of the T.V. after dinner!
Chocolate Banoffee Cheesecake Pots
Makes 4 to 5 servings
For the biscuit base:
8 digestive biscuits, or any plain biscuits
3 tblspns butter, melted
Break biscuits roughly into a blender, then blend until crumbs are fine. Mix well into the melted butter, and fill serving glasses with a layer of the mixture, pressing into the bottom with a spoon. Refrigerate until ready to add the next layer.
For the cheesecake filling:
1 tub 250g mascarpone
Half cup icing sugar
Mix the icing sugar with the mascarpone until well combined. Now take out the glasses from the fridge and add a thick even layer on top of the biscuit base. The mascarpone layer should fill upto half of the glass. Put glasses back in the fridge.
For the banana toffee:
5 tblpsns dulce de leche
1 small banana
Mash or puree the banana until smooth and runny, then add the dulce de leche mixing well until you again have a smooth consistency. Add a small layer on top of the mascarpone layer, and refrigerate a third time.
For the chocolate sauce:
Half cup single cream
Half cup dark chocolate, chopped roughly
Pour the single cream into a microwavable bowl or mug, and add the chocolate. Microwave on medium heat for about two minutes. Remove and whisk till the chocolate has melted. If the chocolate is still hard, heat for another minute. Leave to cool, before adding chocolate sauce to your cheesecake glasses. Add a thin layer, and refrigerate for three to four hours till the chocolate sauce has set well.