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
Scale
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.
