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
Scale
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
