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.

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