I love banoffee and I love cheesecake, so this is an easy, dairy-free mash-up of both. Everything can be made ahead and kept in the fridge, then when ready to serve, simply add the toppings.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 11 ounces chocolate sandwich cookies (or graham crackers or digestive cookies)
- 2 tablespoons coconut oil, at room temperature
- 2 tablespoons coconut sugar
- 1 tablespoon vanilla extract
- 14 ounces (400 grams) dairy-free cream cheese, at room temperature
- Juice of 1/2 lemon
- 2 ounces (50 grams) plain dark chocolate (I use 70% cacao), chopped or broken
- 3 medium bananas
- 1/4 cup Carefree Caramel, recipe follows
- 1 tablespoon cornstarch
- 1 cup unsweetened plant-based milk (I use coconut milk)
- 1 cup coconut sugar
Instructions
- For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil.
- Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base.
- For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon.
- Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days.
- For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst.
- When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
- Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
- Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps.
- Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 602 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 6 g |
| Sugar | 52 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 363 mg |
Reviews
We made this for a New Year’s Eve get together and I was the only vegan there and everyone who had this absolutely loved it. It tastes amazing and it’s fairy light with the addition of the lemon juice. We will definitely make this again. It’s honestly one of the best things I have ever eaten.