The creamiest vegan banoffee cheesecake with layers of caramelised banana cheesecake, salted caramel, banana and whipped coconut cream on a no-bake biscuit crust. Combining the classic flavours of banoffee pie and cheesecake in one decadent dessert all while being eggless and dairy-free. The perfect treat for any special occasion.
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 7.5 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.
Slice the bananas into coins. Add 1-2 tablespoons 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 to the pan.
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.
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.
Meanwhile, to make the caramel add all of the 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.
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 lengthways and place them in a bowl with the lemon juice. Coat them in the juice then pat them with a paper towel to remove the excess moisture. Arrange the bananas on top of the caramel and top with whipped coconut cream and chocolate shavings.
This cake will store in the fridge in an airtight container for 3-5 days. If you are planning on freezing the cake, do not add the toppings (caramel, banana, and whipped cream) until ready to serve.
Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Alternatively, cover them in boiling water and allow them to soak for 1 hour. Rinse them clean and drain them before use.