I have another indulgent dessert for you to make this Christmas. A luxurious banoffee pie cheesecake. Doesn’t that look da bomb?
It may look super fancy, but it’s actually easy to make. Make it the day before Christmas, pop it in the fridge and top it with caramel, slices of banana and grated chocolate just before you serve it.
I made this one vegan, but it’s basically my standard cheesecake recipe substituting coconut cream for whipped cream and vegan cream cheese (the coconut kind too) for the cream cheese. Simples.
I really can’t be faffed with all this soaking of nuts overnight to make a cheesecake nonsense. I like to stick as close as possible to the original recipe in ingredients, flavour and texture and this is spot on. It’s a little softer than the original, but tastes fabulous.
How vegan cheesecake is made
Use any size, a larger tin will make a thinner cheesecake and a smaller tin will make a deeper cheesecake. The standard size is 20 cm diameter, but I play about with the size. Use whatever you have in your cupboard. However to make life easier I say use a loose-bottom tin if you have one. You want to handle the cheesecake as little as possible.
For the base I used crushed Tesco Everyday Digestives which are accidentally vegan, but you could use McVities Hobnobs, Bourbon Biscuits or Oreos. The crushed biscuits are mixed with melted dairy free spread and pressed into the base of the cake tin and chilled.
I leave a tin of full fat coconut milk in the fridge overnight, so the solids and water separate. Then I whisk the thick coconut solids and combine with the dairy free cream cheese (which I have also whipped to loosen it), vanilla paste (you can use extract, but never use essence as it’s horrible stuff) and sweeten with Splenda low calorie sweetener. The filling is spread onto the base and chilled. You could serve the cheesecake as it is or top it with my banoffee topping or any other topping you choose. The vanilla is a nice base for other flavours, such as fruit or chocolate.
I have to hold my hands up and admit I didn’t make the caramel. Life is just too short. I used shop-bought coconut caramel (you could use caramel condensed milk if you are veggie). Once the cheesecake was carefully removed from the tin, I spread the top of the cheesecake with the caramel and then topped with slices of banana and some grated dark chocolate.
Try it in your baking this Christmas and be kinder to your waistline. No one will know the difference.
To make a lower calories version of this cheesecake use the Splenda as I did and serve the vanilla cheesecake topped with bananas and a grating of chocolate, skipping the caramel. It still makes for a luxurious cake but with less calories.
If you liked this recipe try my Vegan No-Bake Oreo and Caramel Cheesecake. For more Christmas recipe ideas (both veggie and vegan), check out my Veggie Christmas Page.
Today’s Christmas Gift Idea
Have a great Christmas!
Disclosure: I created this recipe for Splenda. I was not required to write a positive review and any opnions expressed are my own.