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Banoffee Cheesecake


Experience pure dessert delight with our simple Banoffee Cheesecake recipe, featuring Coupland’s ANZAC Biscuits, creamy cheesecake, luscious caramel, and fresh bananas. Whether you’re celebrating a birthday, hosting a Mid Winter Christmas gathering, or you just love all things Banoffee, this dessert is sure to be a crowd-pleaser! Serves 6-8.





  • 200g Coupland’s Anzac Biscuits – crushed
  • 200g butter – melted
  • 250g cream cheese
  • 200g sour cream
  • 200ml cream – whipped
  • 200g white chocolate – melted






  1. Grease a 25cm springform baking tin with butter.
  2. Combine Anzac biscuit crumbs and melted butter, and press into the base of the greased baking tin.
  3. Place in fridge to set.
  4. Combine cream cheese, whipped cream, and sour cream, and fold in melted white chocolate.
  5. Pour the cheesecake mixture over the biscuit base and refrigerate for 45 minutes.
  6. When set, remove from the springform baking tin.
  7. Top with caramel sauce, sliced banana, popcorn, cream, and cubes of dessert brownie.


Chef’s Tip: Why not try Coupland’s Gingernuts or Hokey Pokey Biscuits instead of Anzac Biscuits!


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