Breakfast Banoffee Pie Cheesecake
A delightful fusion of banoffee pie and cheesecake, topped with layers of banana, peanut butter, and coffee on a crunchy Weetabix base.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 8 Weetabix biscuits
- 3 tablespoons melted butter
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/2 cup brewed coffee
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Weetabix biscuits into fine crumbs, then mix with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a pie dish to form a solid base.
- Mix the cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.
- Fold in the whipped cream gently until everything is well combined.
- Spread the cream cheese mixture evenly over the biscuit base.
- Slice the bananas and arrange them on top of the cream cheese layer.
- Drizzle peanut butter over the bananas, then pour the brewed coffee evenly over everything.
- Chill in the refrigerator for at least 120 minutes to let it set.
- Garnish with chocolate shavings or a dusting of cocoa powder just before serving.
Notes
Ensure your cream cheese is at room temperature for easy mixing. You can substitute Weetabix with graham crackers or digestive biscuits if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg