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.

A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.
Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

How vegan cheesecake is made

Cake Tin 

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.

Base

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.

Cheesecake Filling

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.

Topping

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.

Close up Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

SPLENDA®

A tub of Splenda low calorie sweetener
I have been trying Splenda in my baking recently with really good results. It’s a low calorie sweetener made with sucralose, which means unlike other sweeteners it has a stable heat up to 232 °C, so can be used as a replacement for sugar in most bakes and cakes.

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.

Follow the conversation around Splenda with the hashtag #splendasweetlife on social media and visit www.splenda.co.uk/recipes for more delicious recipe inspiration and baking tips!

Yield: 8-10Pin it
a close up photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

Vegan Banoffee Pie Cheesecake Recipe

A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it’s made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.

prep time: 30 MINScook time: total time: 30 mins

ingredients:

  • 100g dairy free spread 

  • 200g vegan digestives (bourbons, hobnobs or oreos)
  • 400g tin full fat coocnut milk, left in the fridge overnight to thicken 
  • 4 tbsp Splenda 
  • 2 tsp vanilla bean paste (or extract)
  • 400g vegan cream cheese
  • 2 tbsp coconut water, if the mixture is too thick
  • 6-8 tbsp coconut caramel (optional)
  • 2 small bananas, sliced
  • 1 square dark chocolate, grated

instructions

  1. Line a loose-bottom cake tin with greaseproof paper or coat with baking spray. 
  2. Melt the dairy free spread.  While this is melting, crush the biscuits and mix together the melted spread with the biscuit crumbs. Press into the base of the cake tin and pop in the fridge to chill.
  3. Take the tin of coconut milk out of the fridge, turn it upside down and open it. Pour the coconut water into a glass (you can use this for smoothies) and whisk the thick coconut cream with the Splenda and vanilla paste until thick. If it is too thick, add a little coconut milk.
  4. Beat the cream cheese until soft, then whip into the whipped coconut cream and spread over the cheesecake base then return to the fridge until you are ready to serve it.
  5. When you are ready to serve, loosen the edge with a knife dipped in hot water, then carefully remove from the tin.
  6. Top with some caramel (optional), sliced banana and grated chocolate, then serve.
  7. Enjoy!

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.


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Vegan Banoffee Pie Cheesecake (no-bake recipe)

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