This Banana and White Chocolate Cheesecake could be described as an amalgamation of a banoffee pie and a soft cheese cheesecake. The base is composed of crushed gluten-free digestive biscuits which are packed down to form a crunchy layer before being topped with sliced bananas and a creamy white chocolate cream cheese mixture.
I really like this Banana and White Chocolate Cheesecake because, unlike a lot of desserts, it’s very light and yet it has no problem satisfying my sweet tooth. I use dairy-free white chocolate in my cheesecake mixture, but you could use dark chocolate if you’d prefer. It’d make a beautiful contrast to the light colour of the sliced fresh bananas.
If you’re looking for a delicious low FODMAP dessert to make then I’d highly recommend this Banana and White Chocolate Cheesecake. I’ve made it countless times and it’s loved by the whole family.
Ingredients for the Base:
160g gluten-free digestives
60g melted butter (or non-dairy)
Ingredients for the Filling:
200g dairy-free white chocolate
160ml tinned coconut milk solids
100g lactose-free soft cheese (or non-dairy)
1 firm yellow banana (with no dark spots on the skin)
Method:
Put the tin of coconut milk in the fridge overnight. (This helps the coconut fat solidify and makes it easier to remove it from the tin the next day.)
Line an 7 inch circular removable base baking tin with greaseproof paper. (If you don’t have a removable base tin then just line a normal one with greaseproof, but make sure the greaseproof goes over the edges, so you can lift it out of the tin.)
Crush the digestives until it resembles sand and then mix in the melted butter. Pour it into the baking tin and press down to form a base. Put it in the fridge to solidify.
Melt the white chocolate in the microwave, stirring extremely frequently to ensure it doesn’t burn. (I stir it every 10-15 seconds because it can burn really fast!)
Place the tinned coconut milk solids (the firm white coconut fat from the tin) and soft cheese in a microwaveable jug and heat it until it is warm. Stir the white chocolate into it.
Line the digestive base with sliced bananas and then pour the white chocolate cheesecake mixture on top and then put it back in the fridge. (I decorated mine with some dried strawberries, but you could use some dark chocolate, if you prefer, or leave it plain.) Serve.
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for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.
