No Bake Vegan Banoffee Cheesecake Recipe
If you’re craving a luscious dessert that combines creamy, sweet, and caramel flavors without firing up your oven, you have to try this No Bake Vegan Banoffee Cheesecake Recipe. It’s a delightful plant-based twist on the classic British banoffee pie, featuring a crumbly biscuit base, rich banana-infused cheesecake filling, and a luscious homemade coconut caramel topping. The magic is in how simple ingredients come together to create a truly indulgent yet refreshing treat that’s perfect for sharing with friends or savoring solo after a long day.
Ingredients You’ll Need
This No Bake Vegan Banoffee Cheesecake Recipe relies on straightforward pantry essentials and fresh produce. Each ingredient plays a vital role — from the crumbly biscuit base that provides texture, to the cashew-rich filling delivering creamy richness, and the caramel made from coconut milk and brown sugar that ties everything together with deep caramel notes.
- Digestive biscuits (or vegan graham crackers): A crunchy base that sets the stage for this cheesecake’s signature texture.
- Coconut sugar: Adds gentle caramel sweetness and depth; can be swapped with any brown sugar.
- Vegan butter: Helps bind the crust and adds buttery richness to the caramel and filling.
- Sea salt: Enhances the flavors and balances sweetness throughout the cheesecake.
- Bananas: The star ingredient—adds natural sweetness and creamy texture, both in the filling and topping.
- Coconut oil: Used for frying bananas and enriching the cheesecake filling.
- Cashews (soaked): Blend into a smooth, velvety filling that mimics traditional cream cheese flawlessly.
- Vegan cream cheese: Provides tangy depth and smooth texture to the filling.
- Pure maple syrup: Adds natural sweetness and enhances the filling’s flavor complexity.
- Vegan Greek-style yogurt: Lightens the filling while adding a pleasant tang.
- Vanilla bean paste: Infuses the filling with fragrant, warm vanilla notes.
- Lemon juice: Brightens the flavor and helps balance the sweetness.
- Sweetened condensed coconut milk: The base for the rich, gooey vegan caramel topping.
- Soft brown sugar: Deepens the caramel’s sweetness with a hint of molasses.
- Vegan whipped cream (or rice whipped cream): Adds a light, airy finish when serving.
- Vegan chocolate (grated): Provides a subtle bittersweet garnish that compliments the banana and caramel beautifully.
How to Make No Bake Vegan Banoffee Cheesecake Recipe
Step 1: Prepare the Crust
Start with the crust by pulsing the digestive biscuits, coconut sugar, and sea salt in a food processor until you have fine crumbs. Add the melted vegan butter and blend again until the mixture holds together like dough. Press this into the base of a lined 7″ or 8″ cake tin, packing it down firmly to create an even layer. Pop the crust in the freezer while you make the filling—it firms up nicely and prevents sogginess.
Step 2: Saute the Bananas
Slice bananas into coins and fry them briefly in hot coconut oil over high heat for 2 to 5 minutes, tossing frequently. This caramelizes the bananas, enhancing their natural sweetness and creating flavour notes that make this No Bake Vegan Banoffee Cheesecake Recipe unmistakably delicious.
Step 3: Blend the Filling
Combine the caramelized bananas with soaked cashews, vegan cream cheese, maple syrup, vegan Greek yogurt, vanilla bean paste, lemon juice, coconut sugar, solid coconut oil, and sea salt in a high-speed blender. Blend until ultra smooth and creamy. This luscious filling is the heart of the cheesecake, yielding a texture that’s light yet rich.
Step 4: Assemble and Chill
Pour the cheesecake filling over the chilled crust in the cake tin. Tap the tin gently to release any trapped air bubbles for an even texture. Freeze the cake for at least 4 hours or ideally overnight, allowing it to set firm and slice cleanly.
Step 5: Make the Caramel
In a saucepan, combine sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt. Simmer on medium heat while stirring. Using a candy thermometer, cook the mixture until it reaches 105°C (221°F), then remove from heat and let it cool. This coconut caramel adds a deep, indulgent note that is signature to this recipe.
Step 6: Final Assembly
Remove the cheesecake from the tin at least one hour before serving to allow gentle defrosting. Pour the cooled caramel over the cheesecake surface, reserving some for drizzling at serving. Slice bananas lengthwise, toss with lemon juice to prevent browning, pat dry, and layer them on top of the caramel. Finish with a generous swirl of whipped coconut cream and a sprinkle of grated vegan chocolate for that irresistible finishing touch.
How to Serve No Bake Vegan Banoffee Cheesecake Recipe
Garnishes
For that lovely final flourish, a dollop of vegan whipped cream, a few banana slices, and a generous shower of grated vegan chocolate turn this cheesecake into a showstopper. A light dusting of cinnamon or crushed nuts can add extra texture and aroma.
Side Dishes
Pair this dessert with fresh berries or a drizzle of raspberry coulis to cut through the sweetness with a tart contrast. A cup of strong black coffee or a fragrant herbal tea works beautifully alongside, balancing the richness of the cheesecake.
No Bake Vegan Banoffee Cheesecake Recipe Creative Ways to Present
Serve individual portions in clear glasses layered with crumbled crust, filling, caramel, and toppings for an elegant parfait presentation. Or create mini cheesecakes in muffin tins lined with cupcake wrappers—perfect for parties! You can also swirl some caramel throughout the filling before chilling for a marbled effect that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps well in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. Keep any extra caramel separately to maintain its best texture and flavor.
Freezing
You can freeze the entire cheesecake for up to 2 months. To prevent freezer burn, wrap it securely with plastic wrap and then foil. Thaw overnight in the fridge before serving and add fresh banana slices and whipped cream just before enjoying.
Reheating
This dessert is best enjoyed chilled or at room temperature. If you prefer a softer texture, allow it to sit outside the fridge for about 20 to 30 minutes or briefly warm it by placing the plated slice in a slightly warm oven for a few minutes, but avoid overheating as it may cause the crust to soften excessively.
FAQs
Can I use other nuts instead of cashews for the filling?
Cashews work best because of their creamy texture when blended, but soaked almonds or macadamia nuts can be used as substitutes if you prefer. Just note that the texture and flavor might vary slightly.
What if I don’t have vegan cream cheese?
Try using extra vegan Greek-style yogurt or silken tofu for a similar creamy consistency. You may want to adjust the sweetness or acidity slightly to keep the right balance.
Is there a way to make this recipe gluten-free?
Yes! Simply substitute the digestive biscuits with gluten-free vegan crackers or oats for the crust. Just make sure your chosen ingredients are labeled gluten-free.
Can I prepare this dessert without a freezer?
The freezer helps the cheesecake set firm and slice neatly, but if you don’t have one, refrigerate it for at least 8 hours. The texture may be softer, so use a dessert spoon for serving rather than slicing.
How ripe should the bananas be?
For the best flavor, choose bananas that are ripe but not overly mushy—yellow with a few brown spots is perfect. This provides natural sweetness without an overly strong banana taste.
Final Thoughts
This No Bake Vegan Banoffee Cheesecake Recipe is a wonderful way to enjoy a luscious, comforting dessert that’s packed with wholesome plant-based ingredients and vibrant flavors. Whether you’re catering to vegan guests or just craving something fresh and decadent, this cheesecake delivers on every level. Give it a try the next time you want to wow your friends or treat yourself—you won’t regret it!
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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 combines a crunchy biscuit base with a creamy, caramelized banana and cashew filling, topped with luscious vegan caramel, fresh banana slices, and whipped coconut cream. It’s a rich, indulgent dessert perfect for vegan and dairy-free diets, requiring no baking and deliciously simple to prepare.
Ingredients
Crust
- 14 digestive biscuits or vegan graham crackers (approx 200g)
- 2 tablespoons coconut sugar or 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)
- 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
- 200 g sweetened condensed coconut milk
- 110 g soft brown sugar (light muscovado)
- 80 g vegan butter
- ½ teaspoon sea salt
Topping
- 2 bananas, sliced lengthwise
- 4 tablespoons lemon juice
- 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 the mixture forms light crumbs. Add the vegan butter and blend until the mixture sticks together to form a dough.
- Prepare the base: Line the base of a 7″ or 8″ cake tin with parchment paper. Press the biscuit dough firmly and evenly into the base of the tin using a spatula or glass. Place the crust in the freezer to firm up while preparing the filling.
- Saute bananas: Slice bananas into coins. Heat 1-2 tablespoons of coconut oil in a saucepan over high heat. Once hot, add banana coins and fry for 2-5 minutes, tossing occasionally, until caramelized but not burnt.
- Blend filling: Transfer the caramelized bananas to a high-speed blender. Add soaked cashews, vegan cream cheese, maple syrup, vegan Greek-style yogurt, vanilla bean paste, lemon juice, coconut sugar, and solid coconut oil. Blend until smooth and creamy.
- Assemble cheesecake: Pour the filling mixture over the chilled biscuit crust in the cake tin. Tap the tin gently on the counter to release any air bubbles. Place the cake tin in the freezer and let it set for at least 4 hours or overnight.
- Make caramel topping: Combine sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt in a saucepan. Simmer on medium heat while stirring. 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 cake tin at least 1 hour before serving to allow it to soften slightly. Pour half of the cooled caramel evenly on top of the cheesecake. Toss banana slices with lemon juice to prevent browning, pat dry, and layer them on top of the caramel. Spread whipped coconut cream over the bananas. Drizzle or serve the remaining caramel alongside, and finish with grated vegan chocolate on top.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a creamy filling.
- Vegan Greek-style yogurt adds creaminess and tang but can be substituted with other plant-based yogurts.
- Press the crust very firmly to prevent crumbling when slicing.
- Use ripe but firm bananas for best caramelization and texture.
- The cake should be kept frozen until about 1 hour before serving to achieve the ideal texture.
- Caramel can be stored in the refrigerator and gently reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
