Banoffee Japanese Cheesecake

True Protein Blog Avatar Fallback reviewed by our Nutrition Team Published: 30 January 2026 Updated: 30 January 2026

This high-protein, no-bake twist on banoffee features layers of banana-infused Greek yoghurt and coffee-soaked Biscoff biscuits topped with a decadent drizzle of caramel and dark chocolate.

Banoffee Japanese Cheesecake

Serves 2

Prep: 15 minutes (plus 30 mins to set)

Macronutrients (per serve)

Protein: 18g

Carbohydrates: 33g

Fat: 10g

 

Ingredients:

1 ½ cups (approx. 375g) Greek Yoghurt

2 tsp True Plant Protein in Banana Bread

1 shot espresso, cooled

8 Lotus Biscoff biscuits

Toppings:

2 tbsp caramel sauce

Finely grated dark chocolate

Banana slices

 

Method

  1. Brew the espresso and allow it to cool slightly.

  2. Divide the Greek yoghurt evenly between two serving jars or bowls. Whisk 1 teaspoon of the banana protein powder into each until smooth and well combined.

  3. Briefly dip each Biscoff biscuit into the cooled coffee (be quick, they soften fast!) Gently press the biscuits into the yoghurt mixture, using 4 biscuits per serve.

  4. Drizzle 1 tablespoon of caramel sauce over each serve. Top with a light sprinkle of grated dark chocolate and a couple of banana slices.

  5. Refrigerate for 30 minutes to 1 hour. Serve chilled and enjoy.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.