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vegan banana cheesecake with caramel sauce.

Vegan Banoffee Cheesecake

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.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings 15
Calories 543kcal



  • 14 digestive biscuits or graham crackers (weight equivalent to 200g)
  • 2 tablespoons coconut sugar or any brown sugar
  • 6 tablespoons vegan butter
  • ½ teaspoon sea salt

Cheesecake filling

  • 400 g bananas (approx 6 small or 4 large bananas)
  • coconut oil for frying
  • 7 oz cashews soaked *see recipe notes
  • 10.6 oz vegan cream cheese
  • cup pure maple syrup
  • 2.88 oz vegan greek style yoghurt or ¼ cup soya/coconut yoghurt
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 tablespoon lemon juice
  • 3 tablespoons coconut sugar
  • 5 tablespoons coconut oil solid



  • 2 bananas
  • 4 tablespoons lemon juice
  • 1 ½ cups vegan whipped cream or rice whipped cream
  • 2 oz vegan chocolate grated



  • 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.

Cheesecake 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.


Calories: 543kcal | Carbohydrates: 55g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 390mg | Potassium: 369mg | Fiber: 4g | Sugar: 36g | Vitamin A: 444IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg