If you have a sweet tooth and crave something creamy, luscious, and entirely plant-based, this No Bake Vegan Banoffee Cheesecake Recipe is destined to become your new favorite dessert. Imagine the perfect balance of rich caramel, caramelized bananas, and velvety vegan cream cheese filling, all resting on a crunchy biscuit base without turning on the oven. Whether you’re vegan, lactose intolerant, or just someone who loves delicious desserts, this no bake delight brings indulgence and ease together in one gorgeous cake that will wow your friends and family.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret behind the soul-satisfying flavor and texture of this cheesecake. Each component plays a crucial role — from the crunchy biscuit base to the creamy filling and rich caramel topping, bringing all the elements of this dessert together beautifully.
- 14 digestive biscuits (or vegan graham crackers): These form the crunchy, buttery base that’s just the right balance of sweet and savory.
- 2 tablespoons coconut sugar: Adds a deeper caramel-like sweetness to the crust for that irresistible flavor.
- 6 tablespoons vegan butter: Helps the crust bind together while giving it a rich, buttery taste.
- ½ teaspoon sea salt: Enhances all the flavors and balances the sweetness throughout the cheesecake.
- 400 g bananas (approx 6 small or 4 large): Key to the filling and the caramelized topping, delivering natural sweetness and creaminess.
- Coconut oil (for frying): Perfect for cooking the bananas until golden and caramelized.
- 200 g cashews (soaked ahead of time): The base of the creamy filling for a velvety, smooth texture without dairy.
- 300 g vegan cream cheese: Adds tang and body to the filling, mimicking traditional cheesecake beautifully.
- 80 ml pure maple syrup: Natural sweetener that blends perfectly with the cashew filling.
- 80 g vegan Greek-style yogurt: Contributes a touch of tanginess and silkiness for the filling.
- 2 teaspoons vanilla bean paste (or vanilla extract): Brings aromatic warmth and depth.
- 1 tablespoon lemon juice: Adds brightness to the filling and helps balance the sweet flavors.
- 3 tablespoons coconut sugar: Used again in the caramel for richness and sweetness.
- 5 tablespoons coconut oil (solid): Creates a smooth, glossy finish in the caramel sauce.
- 200 g sweetened condensed coconut milk: The heart of the luscious, sticky caramel topping.
- 110 g soft brown sugar (light muscovado): Deep molasses flavor for an indulgent caramel taste.
- 80 g vegan butter: Adds creaminess and perfect texture to the caramel.
- ½ teaspoon sea salt: Balances the caramel for an irresistible sweet-savory harmony.
- 2 bananas: Sliced fresh for layering on top and adding extra banana goodness.
- 4 tablespoons lemon juice: Prevents the fresh banana slices from browning.
- 360 g vegan whipped cream (or rice whipped cream): Light and airy topping that finishes off the cake beautifully.
- 60 g vegan chocolate (grated): For a decadent chocolatey garnish that adds contrast and sparkle.
How to Make No Bake Vegan Banoffee Cheesecake Recipe
Step 1: Create the Biscuit Crust
Start by blitzing the digestive biscuits, coconut sugar, and sea salt in your food processor until they resemble fine crumbs. Then add the vegan butter and pulse just enough to bind the crumbs together into a dough. Press this mixture firmly into the base of a parchment-lined 7″ or 8″ cake tin, smoothing it out with a spatula or glass. Pop it into the freezer to chill while you prepare the rest of the layers.
Step 2: Caramelize the Bananas
Slice your bananas into thick rounds for that perfect caramelization. Heat a little coconut oil in a saucepan, and fry the banana slices on high heat for 2 to 5 minutes. Toss them carefully so they’re golden brown and slightly crisp around the edges, but still tender inside. This step adds a beautiful depth of flavor and sweetness that takes this cheesecake to the next level.
Step 3: Prepare the Creamy Filling
Into a high-speed blender, add the caramelized bananas along with soaked cashews, vegan cream cheese, maple syrup, vegan Greek-style yogurt, vanilla, lemon juice, coconut sugar, solid coconut oil, and a pinch of salt. Blend it all together until completely smooth and creamy, creating the velvety filling that ties the whole cake together.
Step 4: Assemble and Chill the Cheesecake
Pour the luscious filling over the chilled crust, giving the tin a gentle tap on the counter to release any trapped air bubbles. Transfer your cake to the freezer and let it set for at least four hours or ideally overnight. This no bake process means no oven time but maximum flavor and creaminess!
Step 5: Make the Vegan Caramel Sauce
While the cheesecake chills, prepare the caramel by combining sweetened condensed coconut milk, brown sugar, vegan butter, coconut oil, and sea salt in a saucepan. Simmer on medium heat until the mixture reaches 105°C, then remove from heat and let it cool. This rich and sticky caramel sauce crowns your cake with that classic banoffee indulgence.
Step 6: Final Assembly of the No Bake Vegan Banoffee Cheesecake Recipe
Remove the cake from the tin about an hour before serving to soften slightly. Pour half of the caramel over the top. Toss the fresh banana slices in lemon juice to prevent browning and pat dry, then arrange them beautifully over the caramel. Finish it off with your whipped coconut cream and a generous sprinkle of grated vegan chocolate. Voilà — a show-stopping dessert ready to impress!
How to Serve No Bake Vegan Banoffee Cheesecake Recipe
Garnishes
Extra attention to garnishing really elevates this recipe. Use a swirl of vegan whipped cream and finish with shavings of vegan chocolate or a sprinkle of toasted coconut for a texture contrast. Fresh mint leaves also add a splash of color and a refreshing hint alongside the caramel and banana.
Side Dishes
This cheesecake shines beautifully on its own, but if you’re looking for a pairing, serve it with a scoop of plant-based vanilla ice cream or a berry compote to cut through the sweetness with some tart notes and fresh vibrancy. A hot cup of spiced chai or coffee is also a perfect match.
Creative Ways to Present
Try assembling individual mini cheesecakes in jars or silicone molds for parties or gifts. Another fun way is to drizzle caramel in a decorative pattern over the plate and place a slice carefully on top, garnished with banana chips or crushed nuts for added crunch and flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover No Bake Vegan Banoffee Cheesecake Recipe tightly covered in the refrigerator for up to 3 days. Because it contains fresh bananas, it’s best enjoyed within this timeframe to maintain flavor and texture.
Freezing
This cheesecake freezes beautifully and can be kept for up to 1 month. Wrap it well with cling film and aluminum foil before freezing. When ready to enjoy, thaw it overnight in the fridge to bring back its creamy consistency.
Reheating
Since this is a no bake cake, reheating isn’t necessary and could change the texture. Instead, let it sit at room temperature for 15-20 minutes before serving if it feels too firm from the fridge or freezer.
FAQs
Can I use other nuts instead of cashews for the filling?
Cashews are ideal because they blend super smoothly and give the filling that rich, creamy texture. Almonds or macadamias can be used but you might notice a grittier or slightly different texture. Soaking them overnight helps soften whichever nut you choose.
Is the caramel sauce vegan?
Yes! The caramel sauce in this No Bake Vegan Banoffee Cheesecake Recipe uses sweetened condensed coconut milk and vegan butter, making it completely plant-based while retaining that classic sticky caramel flavor.
Can I make this cheesecake without a food processor or blender?
It would be quite challenging to get the same smooth, creamy cheesecake filling without a blender. For best results, using a high-speed blender or food processor is highly recommended for this recipe.
How ripe should the bananas be for caramelizing?
Bananas should be ripe enough to be soft and sweet but still firm enough to hold their shape during frying. Avoid overly mushy bananas as they may break apart when caramelizing.
What if I don’t have coconut oil? Can I substitute it?
You can use another neutral-flavored oil like vegetable or light olive oil, but coconut oil contributes a subtle aroma and helps the caramel set nicely. If you skip it, the texture may vary slightly but the recipe will still be delicious!
Final Thoughts
There is something truly magical about this No Bake Vegan Banoffee Cheesecake Recipe — it brings together the flavors we love with plant-based goodness and zero fuss. Whether you’re looking to impress guests or treat yourself, this cake brings joy sliced up on any occasion. Give it a try and watch it disappear fast, every time!
Print
No Bake Vegan Banoffee Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes (includes sauté and caramel simmering)
- Total Time: 4 hours 55 minutes (including freezing time)
- Yield: 15 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This No Bake Vegan Banoffee Cheesecake is a decadent plant-based dessert featuring a crunchy biscuit crust, creamy cashew and banana filling, homemade vegan caramel, and luscious whipped coconut cream topped with chocolate shavings. Perfect for vegan and dairy-free diets, it’s a crowd-pleasing treat that requires no oven baking and offers rich, comforting flavors combining bananas, caramel, and creamy textures.
Ingredients
Crust
- 14 digestive biscuits (or vegan graham crackers, equivalent to 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 bananas)
- 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 coconut oil (solid)
Caramel
- 200 g sweetened condensed coconut milk
- 110 g soft brown sugar (light muscovado)
- 80 g vegan butter
- ½ teaspoon sea salt
- 2 bananas
- 4 tablespoons lemon juice
Topping
- 360 g vegan whipped cream (or rice whipped cream)
- 60 g vegan chocolate (grated)
Instructions
- Prepare the crust: Add the digestive biscuits, coconut sugar, and sea salt to your food processor and blitz for about one minute until they form fine crumbs. Add the vegan butter and blend again until the mixture sticks together into a dough.
- Press the crust: Line the base of a 7″ or 8″ cake tin with removable base using parchment paper. Press the dough firmly and evenly into the base of the tin using a spatula or glass. Place the tin in the freezer to firm up while you prepare the filling.
- Sauté bananas: Slice bananas into coins. Heat 1-2 tablespoons of coconut oil in a saucepan over high heat. Once hot, add banana slices and fry for 2-5 minutes, tossing occasionally to brown without burning. Remove and set aside.
- Blend the filling: In a high-speed blender, combine the caramelized bananas, soaked cashews, vegan cream cheese, maple syrup, vegan yogurt, vanilla bean paste, lemon juice, coconut sugar, and solid coconut oil. Blend on high until smooth, thick, and creamy.
- Assemble and chill the cheesecake: Pour the filling mixture onto the chilled crust in the cake tin. Tap the tin on the counter to release air bubbles. Freeze for at least 4 hours or preferably overnight to set.
- Make the caramel: In a saucepan, add sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt. Simmer over medium heat, stirring constantly. Insert a candy thermometer and stop stirring once it reaches 105°C (221°F). Remove from heat and let cool to room temperature.
- Final assembly: Remove the cheesecake from the tin at least 1 hour before serving to soften slightly. Pour half the cooled caramel over the cheesecake. Slice remaining bananas lengthwise and toss with lemon juice to prevent browning, then pat dry and layer on top of caramel. Spoon the vegan whipped cream over the bananas. Drizzle remaining caramel if desired. Finish with grated vegan chocolate for garnish.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth creamy filling.
- Vegan Greek-style yogurt adds tang and creaminess; if unavailable, use thick vegan yogurt alternatives.
- The caramel must be carefully monitored with a candy thermometer to avoid burning; perfect temperature is 105°C (221°F).
- Allow the cheesecake to thaw slightly before serving for the best texture.
- Use coconut oil solid at room temperature for the filling to help set the cheesecake filling properly.
- This cheesecake is best stored in the freezer and eaten within 3-4 days for optimal freshness.
