Banana Toffee Delight (Print Version)
# Ingredients:
→ Crust
01 -
1⅔ cups graham cookie crumbs
02 -
½ cup melted unsalted butter
03 -
2 tablespoons white sugar
→ No-Bake Cheesecake Layer
04 -
6 ounces softened cream cheese
05 -
1¼ cups cold heavy whipping cream
06 -
⅓ cup + 1 tablespoon white sugar
07 -
1 teaspoon pure vanilla
→ Toppings and Filling
08 -
1 can (13.4 oz) caramel dulce de leche
09 -
Thin banana slices
10 -
Truwhip for garnishing
11 -
¼ cup white chocolate morsels
12 -
Crushed pretzel bits
→ Chocolate Ganache
13 -
½ cup dark chocolate morsels
14 -
⅓ cup heavy cream
# Instructions:
01 -
Coat a 9-inch tart pan with cooking spray. Combine graham crumbs with sugar, then pour in the melted butter. Pack the mixture tightly against the bottom and sides of the pan.
02 -
Whip the cream cheese, cream, sugar, and vanilla together. Start slow, then crank up to high until it's light and fluffy, about 2 minutes. Be careful not to mix too long. Smooth into your crust and pop in the fridge.
03 -
Heat chocolate morsels and cream in the microwave, stopping every 20 seconds to stir, until completely smooth. Let it cool down but keep an eye on it so it stays pourable.
04 -
Spread a layer using half the caramel over your chilled cheesecake base. Arrange banana slices on top, then add the remaining caramel. Finish with a layer of the cooled ganache.
05 -
Add some white chocolate swirls if you want. Pipe some whipped topping around the edges with a 1M Wilton tip. Sprinkle some pretzel bits on top.
06 -
Let it sit in the fridge for 1-2 hours before you serve it.
# Notes:
01 -
Make sure your cream cheese isn't too warm, just softened
02 -
Don't whip the cheesecake mix too much
03 -
You can keep it in the fridge for up to 5 days