Delicious Individual Banoffee Pie Recipe

In a mixing bowl, combine softened butter and granulated sugar. Beat them together until the mixture is creamy and light.

Gradually add all-purpose flour and a pinch of salt, mixing until the dough holds together. If it's too crumbly, add a teaspoon of cold water.

Press the dough into a tart pan and prick the bottom with a fork. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes, or until lightly golden.

In a saucepan over medium heat, combine sweetened condensed milk and unsalted butter. Stir continuously until it comes to a gentle boil.

Let it simmer for 5-7 minutes, stirring constantly until the mixture thickens and turns a caramel color. Remove from heat and let it cool slightly before pouring it over the shortbread crust.

Chop the dark chocolate into small pieces and place it in a heat-proof bowl. In a small saucepan, heat the heavy cream until just boiling. Pour the hot cream over the chopped chocolate.

Allow it to sit for a couple of minutes and then stir until smooth. Carefully pour the ganache over the caramel layer and let it set at room temperature.

In a mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and mix until fully incorporated and creamy.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Once the chocolate ganache has set, spread the **cheesecake cream** evenly over the top. Decorate with sliced bananas and sprinkle chocolate shavings or cocoa powder on top for garnish.

Chill the pie in the refrigerator for at least an hour before serving for the flavors to blend beautifully. Slice and enjoy this delicious individual banoffee pie!