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Banoffee Pie Cheesecake

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. 
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Prep Time 30 minutes
Storing Time 4 hours
Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 8.2 inch Cake pan (21cm)

Method
 

  1. Soak dates if needed.
  2. 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.
  3. Press into an 8-inch (22cm) cake pan and chill or bake for 15 minutes at 356°F(180°C) degrees.
  4. Blend 1.5 cups dates with 1 tsp cinnamon for date caramel.
  5. Add 1 cup coconut cream, 150g almond butter, 400g tofu, and the date caramel. Blend until smooth. Optional: add soaked cashews for extra creaminess.
  6. Pour the filling over the crust. Let it set in the fridge for 4 hours or overnight.
  7. Top with banana slices, shredded chocolate, and caramelized nuts.
  8. Drizzle with maple syrup.
  9. 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.