No-Bake Banoffee Pie Cheesecake (vegan)
Banoffee Pie Cheesecake with a healthy twist of creamy almond butter-date-caramel filling and delicious banana topping! It's free from processed sugar and it's vegan, making it perfect for lactose-intolerant cake lovers.
Servings: 12 people
Equipment
- 8.2 inch Cake pan (21cm)
Ingredients
Crust
- 2.5 cups oats / almonds
- 1 tbsp cinnamon
- 10 dates +coconut sugar
- 3 tbsp coconut oil
Filling
- 1.5 cup dates + cinnamon
- 1 cup coconut cream (see notes)
- 150 g almond butter
- 400 g tofu
- ½ cup cashews (optional)
Topping
- 3-4 banana
- shredded chocolate
- caramelized nuts
Instructions
- Soak dates if needed.
- Blend 2.5 cups oats or almonds, 10 pitted dates, 1 tbsp cinnamon, and 3 tbsp coconut oil in a food processor. Optionally, add coconut sugar for sweetness.
- Press into an 8-inch (22cm) cake pan and chill or bake for 15 minutes at 356°F(180°C) degrees.
- Blend 1.5 cups dates with 1 tsp cinnamon for date caramel.
- Add 1 cup coconut cream, 150g almond butter, 400g tofu, and the date caramel. Blend until smooth. Optional: add soaked cashews for extra creaminess.
- Pour the filling over the crust. Let it set in the fridge for 4 hours or overnight.
- Top with banana slices, shredded chocolate, and caramelized nuts.
- Drizzle with maple syrup.
- Slice and serve chilled!
Notes
Coconut cream: I recommend putting it in the refrigerator for at least 12 hours so you can use only the thick part.