This cheesecake is incredibly creamy with a rich banana flavor from caramelized bananas, perfect for banoffee pie fans. If you love dessert mashups, you’ll also enjoy my tiramisu cheesecake recipe.
🧾 Ingredients
Here's everything you need to make this no bake banoffee cheesecake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
- Fresh Bananas: Use firm, ripe bananas for this recipe. Ripe enough for sweetness but still firm enough to slice without turning mushy.
- Cashews: Add a tangy flavor and creamy texture to vegan cheesecakes, while also helping thicken and give structure to the filling when blended.
- Vegan Greek Yogurt: Adding yogurt to dairy-free cheesecake makes the filling creamier, lighter, and tangier, giving it a more balanced and refreshing flavor. Swap for vegan sour cream if needed.
- Cookies: The crust is simple to make using store-bought vegan-friendly cookies like digestive biscuits or vegan graham crackers.
- Coconut Sugar: Optional but adds a subtle caramel flavor and natural sweetness to both the crust and filling, enhancing the overall banoffee flavor.
- Vegan Condensed Milk: For the best store-bought option, I recommend Nature’s Charm sweetened condensed coconut milk. Alternatively, you can make your vegan condensed milk at home using this simple recipe.
- Coconut Whipped Cream: You can also use vegan whippable custard as the topping. I tried this with this vanilla custard, and it was a dream.
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🔪 Instructions
Here's a visual overview showing how to make this easy banoffee cheesecake recipe. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Tips for the perfect cheesecake base and filling
To make the crust, add biscuits, coconut sugar, and salt to a food processor and blitz until crumbly. Mix in room-temperature vegan butter for easier blending.
Press the crust firmly into a lined cake tin using a flat-bottomed glass or measuring cup to smooth it out evenly. If the mixture sticks to the glass, place a piece of parchment paper between them. Chill the crust in the fridge or freezer while you prepare the filling to help it firm up.
Slice bananas into coins and sauté them in 1-2 tablespoons of coconut oil over high heat for 2–5 minutes, tossing occasionally to prevent burning. They may look messy, but the caramelization boosts their flavor dramatically.
Blend the caramelized bananas with the remaining cream cheese filling ingredients in a high-speed blender until smooth and creamy. Pour the cream cheese mixture on top of the biscuit base, tap the tin on the counter to release air bubbles, and freeze for at least 4 hours, or ideally overnight, until fully set.
Decorating the cheesecake
Meanwhile, to make the caramel, add all ingredients to a saucepan and bring to a simmer over medium heat. Use a heavy-bottomed saucepan to prevent the caramel from scorching, and stir constantly at the beginning to dissolve all the sugar before letting it simmer undisturbed. Avoid scraping the sides of the pan after you stop stirring, as this can cause crystallization.
Make sure the caramel is fully cooled, then pour half on top of the cheesecake, reserving the rest to serve on the side as people will likely want extra!
Toss slices of banana in lemon juice to prevent browning. Pat dry with a paper towel to remove excess moisture, then arrange a layer of banana slices on top of the caramel. Finish with whipped coconut cream and a sprinkle of chocolate shavings.
💭 Expert tips
💬 FAQs
This cake will store in the fridge in an airtight container for up to 3-4 days. For the best texture and flavor, let it sit at room temperature for 15-20 minutes before serving.
While you can freeze leftover slices in an airtight container, it's best to freeze them before adding the toppings if possible. Bananas can turn mushy when thawed.
Wrap the cheesecake tightly in cling film or store it in an airtight container before freezing. When ready to serve, let it defrost at room temperature for 1-2 hours, then garnish with caramel sauce, fresh banana, and coconut cream.
🍰 More Vegan Cheesecakes
📖 Recipe
No Bake Vegan Banoffee Cheesecake
Ingredients
Crust
- 14 (200 g) digestive biscuits or vegan graham crackers (weight equivalent to 200g)
- 2 tablespoons (25) coconut sugar or any brown sugar
- 6 tablespoons vegan butter
- ½ teaspoon sea salt
Cheesecake filling
- 400 g (2 ⅔ cups) bananas (approx 6 small or 4 large bananas)
- coconut oil for frying
- 200 g (1 ½ cups) cashews soaked ahead of time *note 1
- 300 g (10.5 oz) vegan cream cheese
- 80 ml pure maple syrup
- 80 g (⅓ cup) vegan Greek-style yogurt *note 2
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons coconut sugar
- 5 tablespoons coconut oil solid
Caramel
- 200 g (⅔ cup) sweetened condensed coconut milk
- 110 g (½ cup) soft brown sugar (light muscovado)
- 80 g (2.8 oz) vegan butter
- ½ teaspoon sea salt
Toppings
- 2 bananas
- 4 tablespoons lemon juice
- 360 g (1 ½ cups) vegan whipped cream or rice whipped cream
- 60 g (⅓ cup) vegan chocolate grated
Instructions
- Crust: 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" or 8" cake tin (with a 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.
- Saute bananas: Slice the bananas into coins. Add 1-2 tablespoons of 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 in the pan.
- Blend filling: Add the caramelized banana coins to your high-speed blender along with all of the other ingredients for the cheesecake filling and blend until smooth and creamy.
- Assemble and chill: 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.
- Caramel: Meanwhile, add all the caramel ingredients to a saucepan and simmer on medium 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.
- Assembly: 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, and reserve about half for serving.Slice the bananas lengthwise and toss them in lemon juice to prevent browning. Pat them dry with a paper towel to remove excess moisture, then layer them over the caramel. Finish with whipped coconut cream and a sprinkle of chocolate shavings for a decadent topping.
Notes
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain, or quick-soak your cashews by simmering for 30 minutes.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
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