Delicious Banoffee Cheesecake

This dreamy banana and toffee no-bake cheesecake brings together sweet caramel and fresh bananas in a smooth dairy-free treat that'll wow your friends without any baking needed. The mix of sticky caramel, sliced bananas, and velvety banana cheesecake filling makes a luxurious dessert that seems decadent but stays completely plant-based.

I whipped up this cheesecake during a hot summer party when I couldn't stand the thought of heating up the kitchen. Everyone eating it was totally surprised when I told them there wasn't any dairy inside, and it's now become the dessert everyone asks me to bring to celebrations.

Ingredients

• Regular biscuits: They make up our crumbly base layer. Go for something simple in flavor so the banana and toffee can really shine through.
• Plant-based butter: Gives that wonderful buttery taste to the crust. Try to find a good quality one that melts smoothly for the best results.
• Raw cashews: These form the smooth backbone of our filling. Always pick plain, unsalted ones to keep the flavor clean and neutral.
• Plant-based cream cheese: Adds that signature cheesecake tang. Pick one that's more solid rather than the super soft spreading kinds.
• Coconut cream: Brings a luxurious texture and helps everything firm up. Make sure to scoop the thick part from a chilled can.
• Ripe bananas: Look for ones with light brown specks for maximum sweetness but avoid mushy overripe ones.
• Plant-based caramel sauce: The key flavor maker. Ready-made works fine, but making your own takes it to another level.
• Non-dairy whipping cream: Creates those pretty swirled decorations. Find one that's made specifically for whipping to stiff peaks.

Step-by-Step Instructions

Get the crust ready:

Crush the biscuits into tiny crumbs, then mix them with melted plant-based butter until they look like wet sand. Push the mixture down firmly into your lined pan, making sure to create a solid, even bottom that won't fall apart when you slice it later. The harder you press, the better your base will stay together.

Soften the cashews:

Cover the cashew nuts with water and let them soak all night long. This key step makes them super soft so they'll blend into a silky cream without any gritty bits. If you're in a hurry, you can use hot water and wait about 2 hours, but overnight soaking works best.

Whip up the filling:

Drain the soaked cashews and blend them with the plant-based cream cheese, coconut cream, powdered sugar and banana until silky smooth. This takes some time, usually about 5 minutes of blending, stopping now and then to scrape down the sides. Keep going until there's not a single cashew chunk left.

Put it together and chill:

Pour your creamy mixture over the pressed crust, carefully smoothing the top with a flat spatula. For extra flavor depth, you can swirl some caramel into the filling before it sets. Let it firm up in the fridge overnight until it feels completely solid when touched.

Decorate the top:

Once set, spread a thick layer of caramel sauce over the cheesecake, add pretty whipped cream dollops around the edge using a star-tipped piping bag, and place fresh banana slices between the cream puffs to create that classic banoffee look and taste.

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The plant-based caramel sauce really turns this from just a banana cheesecake into a true banoffee masterpiece. I still remember when I got my homemade version just right, with its rich buttery flavor and deep caramel taste that had everyone in my family trying to guess what made it taste so real.

Storage Tips

You can keep this cheesecake in the fridge for up to three days if it's in a sealed container. It actually tastes even better on day two when the banana flavors have mingled with the caramel. But I'd wait to put those fresh banana slices on top until right before you serve it since they'll turn brown pretty quickly. If you need to get everything ready ahead of time, you can brush the banana slices with a bit of lemon juice to slow down the browning, or just add them at the last minute.

Smart Swaps

What's great about this dessert is how adaptable it is. Can't find cashews or they're too pricey? Soaked macadamia nuts work just as well for a creamy texture. If you don't like coconut, just use another 50g of vegan cream cheese instead of the coconut cream. The base can be made with almost any kind of plain cookie, even gluten-free ones if someone can't eat gluten. And if your bananas aren't quite sweet enough, a quick 10 seconds in the microwave will bring out more of their natural sweetness.

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Tasty Pairings

This banoffee cheesecake looks amazing as the star of any dessert table, but you can make it even better with some thoughtful extras. Try serving slices alongside a scoop of dairy-free vanilla ice cream for a nice hot-cold contrast, or put out a small jug of warm caramel sauce so everyone can add as much extra sweetness as they want. For a coffee shop style presentation, sprinkle a little cocoa powder or finely chopped dark chocolate on top just before serving to add another flavor that goes really well with the banana and caramel combo.

Recipe FAQs

→ What’s the secret to making the base stay together?

Make sure the crumbs are finely ground and pack the mix tightly into the pan. This will help it hold its shape nicely.

→ Is pre-made vegan caramel an option?

You bet! Whether you whip up your own or grab some from the store, either will work just fine.

→ How do I keep the banana slices from turning brown?

Add them right before serving, or brush a little bit of lemon juice on top to keep them fresh-looking.

→ Can I adjust this for a gluten-free diet?

Definitely! Use gluten-free biscuits and double-check other ingredients for any gluten traces.

→ What’s the ideal chilling time?

Let it set in the fridge for eight hours minimum, but overnight chilling gives the best results!