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. 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.


Yield: 8-10Pin it
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 caster sugar
  • 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 sugar 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

And a rather special hamper



This specially curated hamper manages to be entirely indulgent whilst still being suitable for vegans. Filled with sweet and savoury treats such as nuts, crisps, biscuits and olives, so there's plenty for your recipient to discover and enjoy. There's also a bottle of Chilean Sauvignon Blanc which suitable for Vegan's and is perfect with light summer dishes or to accompany some savoury nibbles.

£34.99 from Virginia Hayward


Have a great Christmas!

23 comments

  1. I'm not a banana fan but this looks stellar!

    ReplyDelete
    Replies
    1. Just top with caramel then or gently vook some slices of apple with some sugar and dairy free spread in a frying pan until behinning to soften and add them on top of the cheesecake or maybe a fruit sauce or fresh berries.

      Delete
  2. I bet Graham loves you doing the vegan version of the cheesecake! So good that it is easy

    ReplyDelete
    Replies
    1. He always loves when i bake or make desserts for him. I try not to too often as he won't stop at one slice.

      Delete
  3. This looks so easy and delicious! I make lots of vegan recipes, but I admit, I need more vegan desserts in my life. Thanks for sharing!

    ReplyDelete
    Replies
    1. It is super easy and it's so luxurious so you would never know it's vegan. If you are not vegan you can substitute and use cream cheese and double (heavy cream) if you like.

      Delete
  4. This looks stunning! It would definitely impress any guests I have. And I love that it can be made the night before

    ReplyDelete
    Replies
    1. That is definitely a good thing if you ask me :

      Delete
  5. I LOVE banofee pie!! So excited about trying a cheesecake version!! :D Just when I thought it couldn't get any tastier...you create something like this! :D

    ReplyDelete
    Replies
    1. Haha thanks Joyce and I hope you try it :)

      Delete
  6. Omg, this looks so delicious!! Thanks for sharing the details, I'm definitely going to make it!

    ReplyDelete
  7. I'm going to make this, but I'm going with Monk fruit instead of Splenda. My husband is deathly allergic. I love that you used a coconut milk base. I'll bet this is delicious.

    ReplyDelete
    Replies
    1. Oh no well definitely substitute then and enjoy.

      Delete
  8. What a gorgeous treat. Love how much healthier it is than traditional desserts. Great recipe!

    ReplyDelete
  9. Oooh, perfect comfort food right there (apart from the Splenda, which I don't like at all!). Yumyumyumyum! xx

    ReplyDelete
  10. It looks AMAZING! Love to try the cheesecake with coconut cream. Tried it once with silken tofu.<3

    ReplyDelete
    Replies
    1. I do use silken tofu in desserts but not tried it in cheesecake.

      Delete
  11. Not sure if I can buy Splenda in the UK but I note that it is pretty much the same calorific value as sugar (see https://en.wikipedia.org/wiki/Splenda).

    ReplyDelete
    Replies
    1. It is made in the uk by Tate & Lyle. You only require a tenth of the quantity of sugar so muvh less calories.

      Delete
  12. You have quashed all my good intentions and now I need a large slice of your banoffee pie. That caramel looks sooooooooooo appealing.

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

Back to Top