J has successfully moved on to stage 2 of the milk ladder, digestive biscuits. So, I wanted to make a recipe to celebrate.
The first thing that came to mind using digestives was a cheesecake recipe. I scoured the internet for ideas but couldn’t find one that I could easily adapt without needing soy sour cream, which is difficult to get hold of and we don’t use much; coconut milk, which my husband doesn’t like; or a lot of egg replacer.
This version of the dairy free dessert is simple sumptuous and reminds me of my all time favourite dessert, banoffe pie. Now, it might be a bit of a push calling this ‘banofee cheesecake’ as it has no cheese or toffee in it -but bear with me! It has a great moussey, cheesecake texture and that decadent sweetness of toffee. Plus, it just seemed like a better name than banana and wow butter kind of like a cheesecake dessert!
Also, each pot has a whole banana in it and it is so easy and quick to whip up. Enjoy!
Banoffe Cheesecake dairy free dessert recipe
Ingredients (makes 4 individual pots)
4 digestive biscuits (many supermarket brands are dairy free)
50g dairy free spread
100g wow butter
50g icing sugar
Chocolate for grating (optional)
Melt the dairy free butter. Finely crush the digestives and mix with melted butter.
Chop bananas, leaving about half for topping. Blend together in a food processor with wow butter and icing sugar.
Press digestive mix into bottom of each pot. Spread banana mixture on top. Leave to firm in fridge for 1 hour. Add sliced banana and grated chocolate.