Description
A luscious and creamy No Bake Vegan Banoffee Cheesecake combining a crunchy biscuit crust, caramelized bananas, smooth cashew vegan cream cheese filling, and a rich coconut caramel topping. This easy-to-make dessert requires no baking and sets beautifully in the freezer, perfect for a vegan-friendly, indulgent treat.
Ingredients
Scale
Crust
- 14 digestive biscuits or vegan graham crackers (weight 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)
- coconut oil (for frying, 1-2 tablespoons)
- 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
Topping & Assembly
- 2 bananas
- 4 tablespoons lemon juice
- 360 g vegan whipped cream or rice whipped cream
- 60 g vegan chocolate (grated)
Instructions
- Prepare Crust: Add the biscuits, coconut sugar, and sea salt to a food processor and blitz until you achieve a light crumb texture. Add the vegan butter and continue blending until the mixture sticks together into a dough. Line the base of a 7″ or 8″ cake tin with parchment paper. Press the dough evenly into the base, packing it down firmly using a spatula or glass. Place the crust in the freezer to set while you prepare the filling.
- Saute Bananas: Slice 400 g of bananas into coins. Heat 1-2 tablespoons of coconut oil in a saucepan over high heat. When the oil is hot, add the banana slices and fry for 2-5 minutes, tossing occasionally to prevent burning. The bananas should caramelize slightly.
- Blend Filling: Transfer the caramelized bananas into a high-speed blender. Add soaked cashews, vegan cream cheese, pure maple syrup, vegan Greek-style yogurt, vanilla bean paste, lemon juice, coconut sugar, and solid coconut oil. Blend thoroughly until the filling is smooth, creamy, and well combined.
- Assemble Cheesecake and Chill: Pour the filling mixture over the chilled crust in the cake tin. Tap the tin gently on the counter to remove any trapped air bubbles. Freeze the cheesecake for at least 4 hours or preferably overnight to set fully.
- Make Caramel Sauce: In a saucepan, combine sweetened condensed coconut milk, soft brown sugar, vegan butter, and sea salt. Simmer over medium heat, stirring frequently. Insert a candy thermometer and continue simmering without stirring once it reaches 105°C (221°F). Remove from heat and allow caramel to cool to room temperature.
- Prepare Topping Bananas: Slice 2 bananas lengthwise. Toss them in lemon juice to prevent browning. Pat dry with paper towels to remove excess moisture.
- Final Assembly: Remove the set cheesecake from the tin about 1 hour before serving to defrost slightly. Pour half of the caramel sauce evenly over the top. Arrange the lemon-dressed banana slices over the caramel layer. Dollop or pipe vegan whipped cream around or on top, then garnish with grated vegan chocolate. Serve with the reserved caramel sauce on the side for extra indulgence.
Notes
- Soak cashews for at least 4 hours or overnight to achieve a smooth filling consistency.
- Vegan Greek-style yogurt can be substituted with any unsweetened vegan yogurt to maintain creaminess.
- Line your cake tin carefully with parchment to ensure easy removal of the cheesecake once set.
- Coconut oil for frying bananas adds flavor and helps caramelization but can be substituted with any neutral oil.
- Allow the cheesecake to defrost at room temperature before serving for easier slicing and best texture.
