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
