A delicious twist on a classic banoffee pie – A buttery biscuit base filled with banana cheesecake, topped with a generous pour of caramel sauce, dairy-free whipped cream and banana slices! It has all the elements of the classic pie but with a decadent and fun twist. Vegan, no eggs, no dairy and no bake! You are going to love this no-bake banoffee cheesecake.
No-Bake Banoffee Cheesecake
I absolutely adore the combination of flavours in banoffee! From the sweet caramel, delicious banana and cream, it’s truly scrumptious! They all combine in the most perfect way and it’s truly hard to resist! This cheesecake is a total crowd pleaser, from it’s taste to looks, who ever you make this for will be impressed!
If you love banana, check out my Vegan Banana Bread Muffins and Vegan Biscoff Banana Bread, Vegan Breakfast Crepes.
What is banoffee?
It states what it is in the name, ban (banana) and offee (toffee). It’s most known for Banoffee pie. Banoffee pie is a British dessert made from bananas, caramel sauce and cream with a buttery base. Some versions of the recipe also include chocolate, coffee or both. You can also use caramel as opposed to toffee which is what i have done for this recipe!
Top 5 reasons you’ll love this recipe
- It’s vegan friendly- This recipe is 100% vegan and doesn’t contain any animal derrived ingredients. Always make sure to check your ingredients thoroughly before use.
- No-bake – This is a no-bake recipe, meaning you don’t need your oven AT ALL! Energy saving and also super easy to make!!
- Easy – This recipe is ridiculously easy / simple to make. Just whip everything together, pop in the fridge and allow it to set then tuck in!
- Delicious – This recipe is actually insanely delicious. It’s full of banana flavour, gooey caramel and whipped cream, sitting on a buttery biscuit base.. what could be better!?
- Simple ingredients : This recipe is super easy with basic, easy to find ingredients. The base is 2 ingredients and the filling consists of cashews, coconut cream and dairy-free cream cheese for the ultimate creamy dessert!
4 stages to a no-bake banoffee cheesecake
Base : A delicious biscuit base is the perfect crust for this cheesecake with it’s buttery flavour and crumbly texture.
Cheesecake filling : The cheesecake filling is where the banana flavour shines. Made with fresh banana inside, it’s super tasty and flavourful!
Caramel : A banoffee cheesecake wouldn’t be complete without a thick, gooey and chewy layer of delicious caramel. You can make your own homemade vegan caramel sauce, or use a ready made caramel. My favourite is Natures Charm Coconut Caramel Sauce.
Cream : You can’t have a banoffee cheesecake without cream. I piped some freshly whipped vegan cream to the top of the cheesecake. It adds gorgeous decoration and also tastes delicious! The best dairy-free cream which is thick and holds it’s shape when piped is ‘The Coconut Collaborative Double Cream‘.
How to make a no-bake banoffee cheesecake:
Find the full recipe ingredients, method and step by step instructions in the recipe card at the bottom of this post.
- Base
In a blender, whizz together the biscuits and melted vegan butter. Pour into the lined tin and press down to compact. Set aside.
- Cheesecake filling
Add all of the cheesecake ingredients into a high speed blender, blend until thick and creamy. Pour the filling over the base and level with a spoon or spatula. Option: swirl some caramel sauce into the cheesecake.
- Caramel
Pour either the homemade vegan caramel or store bought over the top of the set cheesecake, level off with the back of a spoon.
- Toppings
Whip up some dairy-free whipping cream until thick, transfer into a piping bag fitted with a star tip nozzle. Pipe swirls of cream to the top edge of the cheesecake and add on some fresh banana slices.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Banoffee Cheesecake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
A delicious no-bake vegan banoffee cheesecake with a buttery biscuit base, gooey caramel, fresh banana, banana cheesecake and whipped cream swirls.
Ingredients
Ingredients for the base
- 200g of plain biscuits (you can use gluten-free to make this cheesecake gluten-free)
- 100g of dairy-free butter / margarine
Ingredients for the filling
- 140g of cashew nuts (see step 1 for instruction)
- 340g of dairy-free cream cheese
- 50g of coconut cream
- 80g of icing sugar
- 1 medium sized banana
- Vegan caramel sauce (store bought or homemade)
Ingredients for the toppings
- Fresh banana
- 80ml of dairy-free whipping cream
- Vegan caramel sauce (links above)
Instructions
Method (base)
- Line an 8” loose base / spring-form round cake tin with grease-proof paper. Set aside.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the banana cheesecake filling.
Ingredients for the filling
- Before making this cheesecake, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer and easier to blend.
- Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
- Pour the cheesecake into the tin on top of the base, use a spoon or off set spatula to level it out. Tap the tin on the worktop to remove any air bubbles and to level out. Optional: Swirl some caramel sauce into the cheesecake filling.
- Place the cheesecake into the fridge and allow to sit in the fridge for at least 8 hours, or overnight to fully set. You’ll know it’s ready when it’s firm to the touch.
Method (toppings)
- In a medium sized bowl, add in the vegan whipping cream and whip on high speed until thick and it holds a peak. It’s best to use an electric hand or stand mixer with balloon whisk attachment for this. Once thick, transfer into a piping bag fitted with a large star tip nozzle.
- Pour caramel over the top of the cheesecake and level out with the back of a spoon or spatula.
- Pipe swirls of cream around the edge of the cheesecake.
- Slice some fresh banana and add the slices in between the cream swirls.
- Use a sharp knife to slice the cheesecake into slices, serve and enjoy. Tip: wipe the knife in between cuts, this will result in clean slices of cheesecake.
- Slice and enjoy!!!
Notes
To store: Store in a sealed container in the fridge. Best enjoyed within 3 days of making.
Add the banana on top of the cheesecake just before serving or the banana will turn brown if left out for too long.
If you’re wanting to make this recipe gluten-free, use gluten-free biscuits and make sure to triple check your ingredients to be certain they are free from any gluten or cross contamination.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: British
