No Bake Vegan Banoffee Cheesecake Recipe
Introduction
This No Bake Vegan Banoffee Cheesecake is a rich and creamy dessert that’s perfect for any occasion. Combining a buttery biscuit base, luscious caramel, sweet bananas, and fluffy vegan cream, it’s a crowd-pleaser that requires no oven time.
Ingredients
- 14 digestive biscuits or vegan graham crackers (approx. 200g)
- 2 tablespoons coconut sugar or any brown sugar
- 6 tablespoons vegan butter
- ½ teaspoon sea salt
- 400g bananas (about 6 small or 4 large)
- Coconut oil for frying
- 200g cashews (soaked ahead of time)
- 300g vegan cream cheese
- 80ml pure maple syrup
- 80g vegan Greek-style yogurt
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons coconut sugar
- 5 tablespoons solid coconut oil
- 200g sweetened condensed coconut milk
- 110g soft brown sugar (light muscovado)
- 80g vegan butter
- ½ teaspoon sea salt
- 2 bananas
- 4 tablespoons lemon juice
- 360g vegan whipped cream or rice whipped cream
- 60g vegan chocolate, grated
Instructions
- Step 1: Prepare the crust by adding the biscuits, coconut sugar, and salt to a food processor. Blitz until crumbly. Add the vegan butter and blend again until the mixture sticks together as a dough.
- Step 2: Line the base of a 7″ or 8″ cake tin with parchment paper. Press the dough firmly into the base using a spatula or glass. Place the crust in the freezer while preparing the filling.
- Step 3: Slice the bananas into coins. Heat 1-2 tablespoons of coconut oil in a saucepan on high heat. Fry the banana slices for 2-5 minutes, tossing occasionally to prevent burning.
- Step 4: In a high-speed blender, combine the fried banana coins with soaked cashews, vegan cream cheese, maple syrup, vegan yogurt, vanilla, lemon juice, coconut sugar, solid coconut oil, and sea salt. Blend until smooth and creamy.
- Step 5: Pour the filling mixture into the prepared crust. Tap the tin on the counter to release air bubbles, then freeze for at least 4 hours or overnight to set.
- Step 6: For the caramel, combine sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt in a saucepan. Simmer on medium heat, stirring until a candy thermometer reads 105°C (221°F). Remove from heat and let cool.
- Step 7: Remove the cheesecake from the tin about 1 hour before serving to defrost slightly. Pour half of the cooled caramel over the cake. Slice the remaining bananas lengthwise and toss with lemon juice to prevent browning. Pat dry and arrange over the caramel layer.
- Step 8: Top with vegan whipped cream and sprinkle with grated vegan chocolate. Serve with the reserved caramel on the side.
Tips & Variations
- Soak cashews overnight or for at least 4 hours to ensure a smooth and creamy filling.
- Use lime juice instead of lemon for a slightly different citrus note on the bananas.
- If you don’t have a candy thermometer, cook the caramel mixture until it thickens and darkens slightly, then cool before use.
- For a nut-free option, substitute cashews with silken tofu, though the texture might be slightly different.
Storage
Store the cheesecake in an airtight container in the freezer for up to one week. Thaw it in the fridge for a few hours before serving. Leftover caramel can be refrigerated in a sealed jar for up to two weeks and gently warmed before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of biscuit for the crust?
Yes, you can use any vegan-friendly biscuits such as graham crackers or digestive biscuits, as long as they are crushed to the right consistency.
How do I prevent the bananas from browning?
Toss the sliced bananas in lemon juice immediately after cutting. This helps slow down oxidation and keeps them looking fresh longer.
Print
No Bake Vegan Banoffee Cheesecake Recipe
- Total Time: 4 hours 50 minutes
- Yield: 15 servings 1x
- Diet: Vegan
Description
This No Bake Vegan Banoffee Cheesecake is a decadent and creamy dessert combining a crunchy biscuit crust, sautéed bananas, a luscious vegan cream cheese filling, and a rich homemade caramel topping. Perfectly layered with fresh bananas and whipped coconut cream, this cheesecake is entirely plant-based and requires no baking, making it a convenient and indulgent treat for vegan and dairy-free diets.
Ingredients
Scale
Crust
- 14 digestive biscuits or vegan graham crackers (about 200g)
- 2 tablespoons coconut sugar or any brown sugar
- 6 tablespoons vegan butter
- ½ teaspoon sea salt
Filling
- 400 g bananas (approx 6 small or 4 large, sliced into coins)
- 1–2 tablespoons coconut oil (for frying bananas)
- 200 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 ml pure maple syrup
- 80 g vegan Greek-style yogurt
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons coconut sugar
- 5 tablespoons solid coconut oil
Caramel Topping
- 200 g sweetened condensed coconut milk
- 110 g soft brown sugar (light muscovado)
- 80 g vegan butter
- ½ teaspoon sea salt
Decoration
- 2 bananas (sliced lengthwise)
- 4 tablespoons lemon juice (for tossing bananas)
- 360 g vegan whipped cream or rice whipped cream
- 60 g vegan chocolate (grated)
Instructions
- Make the Crust: Add the biscuits, coconut sugar, and sea salt to a food processor and blitz until it forms a light crumb consistency. Add the vegan butter and blend again until the mixture sticks together to form a dough.
- Prepare the Crust Base: Line the base of a 7″ or 8″ cake tin with parchment paper. Press the dough firmly into the base of the tin using a spatula or glass. Pack tightly and place in the freezer while you prepare the filling.
- Sauté the Bananas: Slice bananas into coins. Heat 1-2 tablespoons of coconut oil in a saucepan over high heat. When hot, add banana coins and fry for 2-5 minutes, tossing occasionally to prevent burning and to caramelize them slightly.
- Blend the Filling: Transfer the caramelized bananas and all remaining filling ingredients—soaked cashews, vegan cream cheese, maple syrup, vegan Greek-style yogurt, vanilla paste, lemon juice, coconut sugar, and solid coconut oil—into a high-speed blender. Blend until smooth and creamy.
- Assemble and Chill: Pour the blended filling over the crust in the cake tin. Tap the tin on the counter gently to release air bubbles. Place in the freezer to set for at least 4 hours or ideally overnight.
- Prepare the Caramel: In a saucepan, combine the sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt. Simmer over medium heat, stirring continuously until the mixture is heated through. Insert a candy thermometer and stop stirring. Continue simmering until the caramel reaches 105°C (221°F). Remove from heat and allow to cool.
- Final Assembly: Remove the cheesecake from the tin about 1 hour prior to serving to allow it to defrost slightly. Pour caramel over the cheesecake, reserving half for serving. Slice bananas lengthwise, toss in lemon juice to prevent browning, and dry with paper towels. Layer bananas over the caramel. Top with whipped coconut cream and sprinkle with grated vegan chocolate for a decadent finish.
Notes
- Soak cashews in hot water for at least 4 hours or overnight for a smooth filling.
- Use vegan Greek-style yogurt to add tanginess and creaminess.
- You can substitute vegan digestive biscuits with vegan graham crackers for the crust.
- Ensure the caramel thermometer reaches 105°C to achieve the proper texture.
- Allow the cheesecake to defrost slightly before serving for best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan banoffee cheesecake, no bake cheesecake, vegan dessert, plant-based cheesecake, banana caramel dessert, dairy-free cheesecake
