No-Bake Vegan Banana Caramel Cheesecake 🍌

Banana, caramel and cheesecake? Now that's a trio we can get behind. 🤎

Creamy, sweet and packed with delicious banoffee flavour, this No-Bake Vegan Banana Caramel Cheesecake is the ultimate dessert for banana lovers. Made with our Banoffee Pie Plant Protein in the base, it combines a nutty, naturally sweet crust with a creamy banana filling and a rich date caramel topping. No oven, no dairy and absolutely no compromising on flavour.

Method

1. Prepare the base

Add the walnuts, soaked dates, desiccated coconut and Banoffee Pie Plant Protein to a high-speed blender or food processor. Blitz until the ingredients come together and form a sticky dough.

2. Press into the tin

Line a baking tin with baking paper. Transfer the base mixture into the tin and press down firmly, creating an even layer.

3. Make the banana cheesecake filling

Add the soaked cashews, coconut milk, maple syrup and ripe banana to a high-speed blender. Blend until completely smooth and creamy.

4. Add the filling

Pour the banana cheesecake mixture over the prepared base, spreading evenly with a spatula. Transfer to the freezer while you prepare the caramel topping.

5. Make the date caramel

Add the soaked dates and coconut milk to a high-speed blender or food processor. Blitz until smooth, thick and creamy.

6. Add the caramel layer

Spread the date caramel evenly over the banana cheesecake filling, smoothing the top.

7. Freeze

Place the cheesecake in the freezer for at least 4 hours, or until firm enough to slice.

8. Slice and enjoy

Remove from the freezer and allow to soften slightly before slicing. Serve chilled and enjoy all that creamy banana caramel goodness. 🍌