Vegan Banoffee Pie Cheesecake (no-bake recipe)

Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

I have another indulgent dessert for you to make this Christmas. A luxurious banoffee pie cheesecake. Doesn't that look da bomb?

It may look super fancy, but it's actually easy to make.  Make it the day before Christmas, pop it in the fridge and top it with caramel, slices of banana and grated chocolate just before you serve it.

I made this one vegan, but it's basically my standard cheesecake recipe substituting coconut cream for whipped cream and vegan cream cheese (the coconut kind too) for the cream cheese. Simples.

I really can't be faffed with all this soaking of nuts overnight to make a cheesecake nonsense.  I like to stick as close as possible to the original recipe in ingredients, flavour and texture and this is spot on. It's a little softer than the original, but tastes fabulous.
A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.


Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

How vegan cheesecake is made


Cake Tin 


Use any size, a larger tin will make a thinner cheesecake and a smaller tin will make a deeper cheesecake. The standard size is 20 cm diameter, but I play about with the size. Use whatever you have in your cupboard. However to make life easier I say use a loose-bottom tin if you have one. You want to handle the cheesecake as little as possible.

Base


For the base I used crushed Tesco Everyday Digestives which are accidentally vegan, but you could use McVities Hobnobs, Bourbon Biscuits or Oreos. The crushed biscuits are mixed with melted dairy free spread and pressed into the base of the cake tin and chilled.

Cheesecake Filling


I leave a tin of full fat coconut milk in the fridge overnight, so the solids and water separate. Then I whisk the thick coconut solids and combine with the dairy free cream cheese (which I have also whipped to loosen it), vanilla paste (you can use extract, but never use essence as it's horrible stuff) and sweeten with Splenda low calorie sweetener. The filling is spread onto the base and chilled. You could serve the cheesecake as it is or top it with my banoffee topping or any other topping you choose. The vanilla is a nice base for other flavours, such as fruit or chocolate.

Topping


I have to hold my hands up and admit I didn't make the caramel. Life is just too short. I used shop-bought coconut caramel (you could use caramel condensed milk if you are veggie). Once the cheesecake was carefully removed from the tin,  I spread the top of the cheesecake with the caramel and then topped with slices of banana and some grated dark chocolate.


Close up Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

SPLENDA®


A tub of Splenda low calorie sweetener
I have been trying Splenda in my baking recently with really good results. It's a low calorie sweetener made with sucralose, which means unlike other sweeteners it has a stable heat up to 232 °C, so can be used as a replacement for sugar in most bakes and cakes.

Try it in your baking this Christmas and be kinder to your waistline. No one will know the difference.

To make a lower calories version of this cheesecake use the Splenda as I did and serve the vanilla cheesecake topped with bananas and a grating of chocolate, skipping the caramel. It still makes for a luxurious cake but with less calories.

Follow the conversation around Splenda with the hashtag #splendasweetlife on social media and visit www.splenda.co.uk/recipes for more delicious recipe inspiration and baking tips!




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a close up photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

Vegan Banoffee Pie Cheesecake Recipe

A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.
prep time: 30 MINScook time: total time: 30 mins

ingredients:


  • 100g dairy free spread 
  • 200g vegan digestives (bourbons, hobnobs or oreos)
  • 400g tin full fat coocnut milk, left in the fridge overnight to thicken 
  • 4 tbsp Splenda 
  • 2 tsp vanilla bean paste (or extract)
  • 400g vegan cream cheese
  • 2 tbsp coconut water, if the mixture is too thick
  • 6-8 tbsp coconut caramel (optional)
  • 2 small bananas, sliced
  • 1 square dark chocolate, grated

instructions


  1. Line a loose-bottom cake tin with greaseproof paper or coat with baking spray. 
  2. Melt the dairy free spread.  While this is melting, crush the biscuits and mix together the melted spread with the biscuit crumbs. Press into the base of the cake tin and pop in the fridge to chill.
  3. Take the tin of coconut milk out of the fridge, turn it upside down and open it. Pour the coconut water into a glass (you can use this for smoothies) and whisk the thick coconut cream with the Splenda and vanilla paste until thick. If it is too thick, add a little coconut milk.
  4. Beat the cream cheese until soft, then whip into the whipped coconut cream and spread over the cheesecake base then return to the fridge until you are ready to serve it.
  5. When you are ready to serve, loosen the edge with a knife dipped in hot water, then carefully remove from the tin.
  6. Top with some caramel (optional), sliced banana and grated chocolate, then serve.
  7. Enjoy!
Created using The Recipes Generator



If you liked this recipe try my Vegan No-Bake Oreo and Caramel Cheesecake.  For more Christmas recipe ideas (both veggie and vegan), check out my Veggie Christmas Page.

Today's Christmas Gift Idea

Squirrel Storage Jar - Forma £20
Squirrel Nut Tray - Forma £24


Have a great Christmas!

Disclosure: I created this recipe for Splenda. I was not required to write a positive review and any opnions expressed are my own.

A Very Veggie Christmas with M&S



This is not just any Christmas, this is an veggie M&S Christmas.

I used to cook everything from scratch for Christmas breakfast, lunch and dinner. And how did that go? Well I spent the whole day in the kitchen and missed all the fun and my wee boy's excitement. Now I make a few things, but I buy a few things in too. Just to make life easier and that's where M&S come in. 

We've missed the date for Christmas Food to Order, but there's plenty of choice in store and actually this gives your more options to suit everyone, including children and your gluten free or vegan guests.

48 Easy Winter Vegan Meals

48 easy winter vegan meals


Brrrrr! It's freezing out there. Every morning for the last week I've looked outside to a world coating white with a layer of frost and boy is it chilly. I think we have gotten used to mild winters the last few years, but this year is definitely going to be a cold one.

It's time to wrap up and it's time to change our kitchen habits too. While I'm the first to say that salads are great all year round, it's definitely time to start making soups, stews and savoury bakes.

With that in mind, I wanted to share 48 winter vegan meals that are easy to make and will take you through the winter without getting bored.

Recipes run from left to right.
48 easy winter vegan meals including chilli and tagine recipes

Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.


Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to chocolate cake recipe you may have seen Cooper baking as his first day of school chocolate cake. The only difference is I've veganised it. It's about time, I hear my husband mutter.

It's vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour. It's easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.

I made my vegan version with flax eggs (tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it's my standard chocolate cake and tastes exactly the same.  It looks quite dark, but it's not burnt, it's just really dark and rich.

I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk (tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.

Christmas Gift Guide & a Giveaway Spectacular worth over £800



Christmas is fast approaching and it's time to start thinking about gifts, if you haven't already. I have done most of my shopping already. I really didn't want to leave it until the last minute. Saying that, I will probably end up wrapping at the last minute and that really is hell. The trouble is my house is quite wee so I just don't have room to wrap and store presents. A spare room would be a wonderful thing.

So this is a gift guide, but a gift guide like no other. Everything in this Christmas Gift Guide will be won by one lucky reader. Yes you read that right, one lucky reader will win everything in this guide. How exciting is that. It's like having a second Christmas. 

So let's get this thing started!

Giveaway info below.

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