Vegan Banoffee Cheesecake
So we’ve been on a roll with creating hybrid desserts here lately and this one here is what happens when you cross banoffee pie with cheesecake. The result is the most delicious and super creamy cheesecake with an intense banana flavour thanks to caramelised bananas. If you’re a lover of banoffee pie, you’ll want to try this easy banoffee cheesecake recipe. If you’re also a fan of mashup desserts then be sure to check out my tiramisu cheesecake recipe as well.
Ingredients for the banana cheesecake
- Bananas: You’ll want to use ripe bananas for this recipe, but not so ripe that they are mushy, as you’ll need to be able to slice them.
- Cashews: For that distinct tangy flavour and creamy consistency in vegan cheesecake recipes. They also provide some structure to the filling as they act as a thickening agent when blended with the other ingredients.
- Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
- Vegan greek style yoghurt: I love adding yoghurt to vegan cheesecake recipes. It helps to create a creamier, lighter and tangier filling than using just vegan cream cheese or coconut milk alone.
- Pure maple syrup: I pretty much always use maple syrup to sweeten my vegan cheesecakes.
- Vanilla bean paste: As always, vanilla is recommended to bring out sweetness and add complexity to the flavours. It is the perfect match for the banana flavour in the cheesecake layer.
- Lemon juice: this creates that tangy cheesecake flavour. Lemon juice also prevents the banana slices for the garnish from discolouring.
- Coconut oil: This is what helps this banana cream cheesecake to set, if you don’t like the flavour of coconut opt for an odourless coconut oil.
- Digestive biscuits: the crust of this vegan cheesecake recipe is super easy and just requires store bought vegan-friendly cookies such as digestive biscuits or graham crackers and some vegan butter. You can also add some optional salt and coconut sugar to the crust to really elevate the flavour.
- Coconut sugar: This is optional, but it adds a delicious slight caramelised flavour and sweetness to both the crust and cheesecake filling.
Ingredients for the toppings
- Sweetened condensed coconut milk: The caramel sauce for this vegan banana cheesecake is made with condensed milk, vegan condensed milk that is! The only brand I personally use and recommend is Nature’s Charm. Their quality is second to none, plus they are a women owned vegan business who I love to support.
- Soft brown sugar: The acidity in the brown sugar will help to prevent the caramel sauce from crystallising.
- You also need some more vegan butter and sea salt for the caramel sauce
- Coconut or rice whipping cream: You can also use vegan whippable custard as the topping. I tried this with the oatly vanilla custard and it was a dream.
- Vegan chocolate: You can go for dark chocolate or dairy free milk chocolate, whatever tickles your fancy.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: Biscuit crust
Making the base for this vegan banana caramel cheesecake could not be easier. Simply add the dry ingredients to your food processor (biscuits and coconut sugar and salt if using) and blitz until they form a light crumb consistency. Then add in your vegan butter and blend again until everything sticks together between your fingers.
Next press the dough into the base of a lined cake tin. You can use a flat bottomed glass or cup measure to flatten it down. Place a little parchment paper between the crust and the glass if the mixture is sticking.
Step 2: Cheesecake filling
Slice the bananas into coins. Add 1-2 tablespoons coconut oil to a saucepan and turn the heat on high. Once the oil is hot add the banana coins and fry them for 2-5 minutes, tossing them occasionally to prevent them from burning to the pan.
So here’s the thing, once you fry up those banana coins they won’t be the most attractive looking but their flavour will be supercharged! Anyway, in the next step we’re going to blend them up with the remaining filling ingredients so no need to worry.
Add the caramelised banana coins to your high speed blender along with all of the other ingredients for the cheesecake filling and blend until smooth and creamy.
Transfer the mixture to the cake tin and tap the tin on the counter to knock out any air bubbles. Place in the freezer to set for at least 4 hours or overnight if possible.
Step 3: Caramel sauce
Meanwhile to make the caramel add all of the ingredients to a saucepan and simmer on a medium heat heat whilst stirring. Place your candy thermometer in the caramel and stop stirring. Continue simmering until it reaches 105°C (221°F). Remove from the heat and allow the caramel to cool to remove temperature.
Step 4: Assembling the cheesecake
Pour half of the caramel on top of the cake, you can reserve the other half to serve alongside your cheesecake (in case peeps are looking for extra caramel sauce, which I almost guarantee will happen!)
Slice the bananas lengthways and place them in a bowl with the lemon juice. Coat them in the juice then pat them with a paper towel to remove the excess moisture. Arrange the bananas on top of the caramel and top with whipped coconut cream and chocolate shavings.
- Vanilla bean paste: Use one vanilla pod (scraping out the seeds) or 2 teaspoons vanilla extract in it’s place.
- Vegan Greek style yoghurt: Use regular soya or coconut yoghurt instead.
- Vegan cream cheese: You can swap this out for coconut cream or chilled full fat canned coconut milk (using the cream from the can and not the water).
- Banana foster cheesecake: Add some 2 tablespoons of rum and a teaspoon of cinnamon to the bananas while they caramelise to create a vegan bananas foster inspired cheesecake.
This cake will store in the fridge in an airtight container for 3-5 days. If you are planning on freezing the cake, do not add the toppings (caramel, banana and whipped cream) until ready to serve.
If you plan on freezing your banoffee cheesecake, do so before you add the garnish on top. If you freeze the cheesecake with the bananas on top, they will turn mushy once defrosted. Cover the cheesecake with cling film or place in an airtight container and freeze. Remove the cheesecake from the freezer to defrost for 1-2 hours before serving. Then add your garnishes (banana slices, coconut cream etc).
More vegan cheesecake recipes
- Pecan pie cheesecake
- Chocolate peanut butter cheesecake
- Tiramisu cheesecake
- Salted caramel chocolate cheesecake
More vegan banana recipes
Vegan Banoffee Cheesecake
- 14 digestive biscuits or graham crackers (weight equivalent to 200g)
- 2 tbsp coconut sugar or any brown sugar
- 6 tbsp vegan butter
- ½ tsp sea salt
- 400 g bananas (approx 6 small or 4 large bananas)
- coconut oil for frying
- 7 oz cashews soaked *see recipe notes
- 10.6 oz vegan cream cheese
- ⅓ cup pure maple syrup
- 2.88 oz vegan greek style yoghurt or ¼ cup soya/coconut yoghurt
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp lemon juice
- 3 tbsp coconut sugar
- 5 tbsp coconut oil solid
- 7 oz sweetened condensed coconut milk
- ½ cup soft brown sugar (light muscovado)
- 2.8 oz vegan butter
- ½ tsp sea salt
- 2 bananas
- 4 tbsp lemon juice
- 1 ½ cups whipped coconut cream or rice whipped cream
- 2 oz vegan chocolate grated
- Add the biscuits, coconut sugar and salt to your food processor and blitz for a minute or so until they form a light crumb consistency. Add the vegan butter and blend again until the ingredients stick together to form a dough.
- Line the base of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the dough into the base of your cake tin. Pack it down tightly using a spatula or glass, and set it aside in the freezer while you prepare the filling.
- Slice the bananas into coins. Add 1-2 tablespoons coconut oil to a saucepan and turn the heat on high. Once the oil is hot add the banana coins and fry them for 2-5 minutes, tossing them occasionally to prevent them from burning to the pan.
- Add the caramelised banana coins to your high speed blender along with all of the other ingredients for the cheesecake filling and blend until smooth and creamy.
- Transfer the mixture to the cake tin and tap the tin on the counter to knock out any air bubbles. Place in the freezer to set for at least 4 hours or overnight if possible.
- Meanwhile to make the caramel add all of the ingredients to a saucepan and simmer on a medium heat heat whilst stirring. Place your candy thermometer in the caramel and stop stirring. Continue simmering until it reaches 105°C (221°F). Remove from the heat and allow the caramel to cool to remove temperature.
- Remove the cake from the cake tin at least 1 hour before serving to allow time for it to defrost.
- Pour the caramel on top of the cake, reserve about half for serving.
- Slice the bananas lengthways and place them in a bowl with the lemon juice. Coat them in the juice then pat them with a paper towel to remove the excess moisture. Arrange the bananas on top of the caramel and top with whipped coconut cream and chocolate shavings.
- This cake will store in the fridge in an airtight container for 3-5 days. If you are planning on freezing the cake, do not add the toppings (caramel, banana and whipped cream) until ready to serve.