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Banoffee Cheesecake Cupcakes

A perfect after-dinner treat that takes inspiration from the traditional banoffee pies we know and love.

12 cupcakes

Medium 40 Minutes



For the recipe  Banoffee Cheesecake Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
110 g Butter (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
5 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
100 g Bananas Sliced
serving Toffee Sauce To Decorate
2 Eggs , Medium

For the Sweetened Cream Cheese:

200 g Cream Cheese (7 oz)
50 g Butter Softened
200 g Icing Sugar (7 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)




Banoffee Cheesecake Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.


Place a spoonful of the mixture into each of the baking cases and bake for 15-20 minutes until well risen and firm to the touch.


Remove from the oven and leave to cool on a cooling rack.


To make the sweetened cream cheese, beat together the cream cheese and butter until smooth. Add the Natural Vanilla Extract and then gradually beat in the icing sugar.


Using a palette knife or piping bag, cover the top of the cupcakes with a liberal helping of the sweetened cream cheese.


To decorate, cut the banana into diagonal slices and place a couple of slices on top of the cream cheese.


For the perfect finishing touch, drizzle the toffee sauce over the top of the cupcake.

Nutritional Information for the recipe Banoffee Cheesecake Cupcakes

Per Serving Per 100 g / ml
Energy 1143kJ
Fat 14.75g 20.49g
Carbohydrate 33.16g 46.05g
Protein 1.52g 2.11g