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Indulge in the luscious delight of a dessert that’s a true showstopper – the No-Bake Banoffee Cheesecake. This exquisite creation artfully combines the beloved flavors of banana and toffee in a rich and creamy vegan treat that’s bound to impress even the most discerning of palates. The magic of this dessert lies not only in its decadent taste but also in the fact that it requires no oven time, making it a perfect go-to for warm weather gatherings or when you simply crave a delectable dessert without the hassle.
Crafted with a dreamy blend of gooey caramel, fresh banana slices, and a smooth banana-infused cheesecake, this recipe is a testament to plant-based indulgence at its finest. Picture yourself savoring each velvety bite, knowing that this delightful creation is not only dairy-free but also a surefire way to win over guests and loved ones alike. Whether you’re a seasoned pro in the kitchen or a novice looking to impress, this No-Bake Banoffee Cheesecake is your ticket to dessert heaven – no oven required, just pure bliss in every spoonful.
Quick Benefits
- Plant-Based Indulgence: Impress guests with a creamy, indulgent dessert that’s completely vegan, perfect for special occasions without using dairy.
- Versatile and Flexible: Easily customize ingredients like cashews, coconut cream, and biscuit base to suit dietary preferences or ingredient availability.
- Make-Ahead Convenience: Prepare in advance and store in the fridge for up to three days, allowing flavors to meld, while keeping fresh banana slices to add just before serving.
- Stunning Presentation: Elevate the dessert with serving accompaniments like vegan vanilla ice cream, warm caramel sauce, or cocoa powder for a coffee-shop inspired presentation.
Why You’ll Love This Irresistible No-Bake Banoffee Cheesecake Recipe Recipe
- Indulgent and creamy dessert that’s completely plant-based, perfect for vegans and those with dairy restrictions
- Classic flavors of banana and toffee combined in a silky cheesecake create a rich and satisfying treat
- Impress guests with a stunning banoffee centerpiece without the need to turn on the oven
- Vegan caramel sauce elevates the dessert, adding rich buttery notes and authentic deep caramel flavor
- Recipe offers flexibility with ingredient substitutions, making it adaptable for various dietary needs and preferences
- Dessert can be prepared in advance and refrigerated, with flavors improving as they meld over time
- Beautiful presentation options to elevate the dessert further, making it a showstopper on any dessert table
- Easy recipe steps and tips ensure success, from finely blending biscuit crumbs for a stable base to chilling the cheesecake for the best texture
- Suitable for gluten-free diets with the option to use gluten-free biscuits for the base and ensuring all ingredients are gluten-free or free from cross-contamination
Ingredients for Irresistible No-Bake Banoffee Cheesecake Recipe
Base
- 100g dairy-free butter or margarine
- 200g plain biscuits (use gluten-free biscuits if required)
Filling
- Vegan caramel sauce (store-bought or homemade)
- 80g icing sugar
- 1 medium-sized banana
- 340g dairy-free cream cheese
- 140g cashew nuts (pre-soaked in warm water overnight)
- 50g coconut cream
Toppings
- Fresh banana slices
- Vegan caramel sauce
- 80ml dairy-free whipping cream
How to Make Irresistible No-Bake Banoffee Cheesecake Recipe
Step 1: Prepare the Base
1. Prepare an 8-inch loose-base or spring-form round cake tin by lining it with grease-proof paper. Melt dairy-free butter or margarine in a small saucepan over low heat. Transfer melted butter to a medium heatproof mixing bowl. Crush biscuits into fine crumbs using a food processor or blender. Combine crumbs with melted butter until mixture resembles wet sand and can hold its shape when pressed. Press mixture firmly into the lined tin and refrigerate before filling.
Step 2: Prepare the Filling
After draining the pre-soaked cashew nuts, combine them with the rest of the filling ingredients in a high-speed blender. Blend on high for about 5 minutes until smooth, scraping down the sides as necessary. Pour the mixture onto the base in the tin, smooth it out with a spoon or spatula, tap the tin to remove air bubbles, and refrigerate for at least 8 hours or overnight to set. Optional: swirl in caramel sauce before refrigerating.
Step 3: Add Toppings and Serve
In a medium bowl, whip dairy-free whipping cream until thick peaks form. Transfer to a piping bag with a star tip nozzle. Spread caramel sauce on top of cheesecake, then pipe cream swirls around the edges. Add banana slices between swirls. Slice cheesecake with a clean, sharp knife, wiping between cuts. Serve.
Storage Tips
After preparing the no-bake banoffee cheesecake, ensure it is stored properly to maintain its freshness and flavors. The cheesecake can be kept in the refrigerator for up to three days when stored in an airtight container. The flavors of the cheesecake actually improve slightly after the first day as the banana and caramel meld together. However, for the best presentation, add the fresh banana slices as a topping just before serving to prevent them from browning. If preparing in advance, consider brushing the banana slices with a little lemon juice to delay browning or add them right before serving.
To enhance the taste and texture of the banoffee cheesecake, chill it in the refrigerator for at least eight hours or overnight to allow it to set properly. Both store-bought and homemade vegan caramel sauce work well in this dessert, so choose the option that best suits your preferences. Additionally, for those with dietary restrictions, feel free to use gluten-free biscuits for the base and double-check all ingredients to ensure they are free from gluten or cross-contamination. By following these storage tips and preparation suggestions, you can enjoy a delightful and indulgent plant-based dessert with the perfect balance of banana and toffee flavors.
Ingredient Substitutions
For a nut-free version of this banoffee cheesecake, consider swapping the cashew nuts with soaked macadamia nuts. This substitution will provide a similarly creamy texture without compromising the overall taste and consistency of the dessert.
If coconut cream is not your preference or unavailable, you can increase the amount of dairy-free cream cheese by 50g to replace the coconut cream. This adjustment will help maintain the desired richness and creaminess in the cheesecake while catering to individual taste preferences or dietary restrictions.
When choosing the biscuit base for this no-bake banoffee cheesecake, feel free to opt for any plain cookie variety that suits your dietary needs or flavor preferences. Gluten-free biscuits can be used as a substitute to accommodate those with gluten sensitivities, ensuring that everyone can enjoy this delectable dessert without sacrificing taste or texture.
Serving Suggestions
For a stunning presentation, serve slices of this decadent No-Bake Banoffee Cheesecake with a dollop of vegan vanilla ice cream on the side. The contrast of the cold ice cream against the creamy cheesecake and the warm caramel sauce will create a delightful sensory experience for your guests. Additionally, drizzle extra warm caramel sauce over the top of each slice just before serving to enhance the indulgent flavors of banana and toffee.
To elevate the coffee-shop vibes of this banoffee cheesecake, dust the top with a sprinkle of cocoa powder or finely chopped dark chocolate. This simple addition not only adds a touch of elegance but also introduces a new layer of flavor that complements the sweet banana and rich caramel beautifully. Your guests will love the subtle bitterness of the cocoa against the sweet and creamy elements of the dessert, making each bite a delightful treat for the taste buds.
FAQs for Irresistible No-Bake Banoffee Cheesecake Recipe
Can I use store-bought caramel sauce for this recipe?
Yes, both store-bought and homemade vegan caramel work well in this dessert. Choose your favorite to suit your taste and convenience.
When should I add the banana slices to the cheesecake?
Add the banana slices as a topping just before serving to keep them fresh. Alternatively, brush them lightly with lemon juice.
Can I make this recipe gluten-free?
Yes, use gluten-free biscuits for the base and double-check all ingredients to ensure they are free from gluten or cross-contamination.
How long should I chill the cheesecake for the best results?
Chill the cheesecake in the fridge for at least eight hours or overnight to allow it to fully set and achieve the best texture.
Conclusion
As you embark on making this incredible No-Bake Banoffee Cheesecake, remember that the joy of creating delicious desserts is not just in the final product, but also in the process of experimenting and perfecting your culinary skills. Don’t be afraid to customize this recipe to suit your preferences and dietary needs – whether it’s swapping ingredients or adding your own creative twist.
The magic of this No-Bake Banoffee Cheesecake lies in its ability to bring people together over a shared love for decadent desserts. So, whip up a batch, share it with your loved ones, and revel in the delight that this indulgent treat brings. Let the luscious layers of caramel, banana, and creamy cheesecake be a sweet reminder that homemade desserts have a way of creating lasting memories and moments of pure bliss. Embrace the simplicity and deliciousness of this No-Bake Banoffee Cheesecake, and let it be a delightful addition to your repertoire of show-stopping desserts.
Irresistible No-Bake Banoffee Cheesecake Recipe
Indulge in a decadent, dairy-free No-Bake Banoffee Cheesecake with silky banana-infused cheesecake, vegan caramel, and fresh banana slices.
Prep Time30 Minutes
Cook Time~ undefined
Total Time30 Minutes
CuisineVegan
Skill LevelEasy
Servings10 Servings
Ingredients
Base
- 100g dairy-free butter or margarine
- 200g plain biscuits (use gluten-free biscuits if required)
Filling
- Vegan caramel sauce (store-bought or homemade)
- 80g icing sugar
- 1 medium-sized banana
- 340g dairy-free cream cheese
- 140g cashew nuts (pre-soaked in warm water overnight)
- 50g coconut cream
Toppings
- Fresh banana slices
- Vegan caramel sauce
- 80ml dairy-free whipping cream
Instructions
-
Prepare the Base: 1. Prepare an 8-inch loose-base or spring-form round cake tin by lining it with grease-proof paper. Melt dairy-free butter or margarine in a small saucepan over low heat. Transfer melted butter to a medium heatproof mixing bowl. Crush biscuits into fine crumbs using a food processor or blender. Combine crumbs with melted butter until mixture resembles wet sand and can hold its shape when pressed. Press mixture firmly into the lined tin and refrigerate before filling.
-
Prepare the Filling: After draining the pre-soaked cashew nuts, combine them with the rest of the filling ingredients in a high-speed blender. Blend on high for about 5 minutes until smooth, scraping down the sides as necessary. Pour the mixture onto the base in the tin, smooth it out with a spoon or spatula, tap the tin to remove air bubbles, and refrigerate for at least 8 hours or overnight to set. Optional: swirl in caramel sauce before refrigerating.
-
Add Toppings and Serve: In a medium bowl, whip dairy-free whipping cream until thick peaks form. Transfer to a piping bag with a star tip nozzle. Spread caramel sauce on top of cheesecake, then pipe cream swirls around the edges. Add banana slices between swirls. Slice cheesecake with a clean, sharp knife, wiping between cuts. Serve.
