No-Bake Banoffee Pie Cheesecake (vegan)

If you’re looking for a dessert that’s indulgent yet guilt-free, this Vegan No-Bake Banoffee Pie Cheesecake is perfect! With a rich, nutty crust, creamy date-caramel filling, and delicious banana topping, it’s a healthy twist on the classic banoffee pie. Best of all, it’s completely dairy-free, gluten-free, and doesn’t require any baking!

This recipe is packed with wholesome ingredients like almonds, oats, and coconut cream, making it a must-try for any Banoffee Pie or lactose intolerant cake lover.

What makes this Banoffee Cheesecake recipe vegan?

This cheesecake uses plant-based ingredients like almond butter, coconut cream, and tofu instead of traditional dairy products. It’s completely free of animal products, making it 100% vegan.

Is this Banoffee Pie Cheesecake gluten-free?

Yes! By using almonds or gluten-free oats for the crust and skipping traditional wheat flour, this recipe is both gluten-free and deliciously wholesome.

Can I substitute ingredients in this cheesecake recipe?

Absolutely! You can swap almonds with oats for the crust or cashews for tofu in the filling. It’s a flexible recipe, so feel free to adjust based on your preferences or dietary needs.

Do I need to bake the crust?

Nope! This is a no-bake recipe, so the crust is made with raw oats or almonds, dates, and coconut oil. Just press it into the pan, and it’s ready to go. 

How can I store leftovers?

Store your Vegan Banoffee Pie Cheesecake in an airtight container in the fridge for up to 4 days. For longer storage, it freezes well for up to a month!

Step-by-step instructions

Step 1: Prepare the crust

• In a food processor, blend 2.5 cups of oats or almonds with 10 pitted dates, 1 tablespoon of cinnamon, and 3 tablespoons of melted coconut oil. If you want extra sweetness, add some coconut sugar.
• Process until the mixture becomes sticky and crumbly. 
• Press the mixture firmly into the bottom of an 8-inch (22cm) cake pan, making sure it’s even and compact. Set it aside in the fridge to chill or bake for about 15 minutes at 356°F
  (180°C) degrees.

Step 2: Make the filling

• If your dates aren’t soft enough, soak the pitted dates in hot water for 10 minutes, then drain. Blend the dates with 1 teaspoon of cinnamon and 1/2 cup water to create a smooth date caramel. Add more water if needed.
• In a blender or food processor, add 1 cup of coconut cream (use only the thick part), 150g of almond butter, 400g of tofu, and the date caramel. Blend until the mixture is smooth and creamy.
• For extra creaminess, you can add a handful of soaked cashews to the mix. Blend again until fully incorporated.

Step 3: Assemble the cheesecake

• Pour the creamy filling over the crust, spreading it evenly.
• Let the cheesecake set in the fridge for at least 4 hours, or overnight for the best results.

Step 4: Add the toppings

• Once the cheesecake has set, slice bananas and arrange them over the top.
• Sprinkle shredded chocolate and caramelized nuts (optional) on top for added crunch and flavor.
• Optional: Drizzle with some maple syrup.

Optional Add-ins

1. Cashews: Adding soaked cashews to the filling makes the cheesecake even creamier and richer. Cashews blend into a smooth, velvety texture that pairs perfectly with the coconut cream and tofu, giving the cheesecake an extra indulgent feel. It’s also a great way to add healthy fats and a mild, neutral flavor.
2. Cacao Nibs: For a bit of crunch and a boost of antioxidants, sprinkle some cacao nibs on top of the cheesecake or mix them into the crust. They add a subtle chocolate flavor and a satisfying texture contrast to the creamy filling.

MORE HEALTHY & VEGAN CHEESECAKE RECIPES:

• Salted Caramel Cheesecake
• Passionfruit Cheesecake
• Tropical Ice Cream Cake With Raw Brownie Base
• Peach Cobbler Cheesecake (5 ingredients)
• Raspberry Cheesecake Bar