Read the post in:
繁體中文
Creamy, delighting, and with bananas in-and-out, this Vegan Banoffee Cheesecake is an adapted sweet from banoffee pie. It’s a no-bake dessert recipe that contains a secret ingredient!
Vegan Banoffee Cheesecake
I start to reshoot my old recipes in these few weeks. One of the recipes I made again and seriously love is the Vegan Banoffee Pie.
After eating a whole pie by myself (yes, totally trued), I suddenly want to create something similar but not the same. So here is the Vegan Banoffee Cheesecake.
This Banoffee Cheesecake is vegan, meaning no egg, no dairy, no animal products. It’s also no-bake and easy to make, even though it looks a bit complicated. Let’s start by knowing the layers, shall we?
LAYERS OF VEGAN BANOFFEE CHEESECAKE
This Vegan Banoffee Cheesecake is made of 3 layers:
- A Nutty Base that goes really well with almost everything
- A Caramel Cheesecake Layer that’s naturally sweetened and contains a secret ingredient
- A Vanilla Cheesecake Layer that’s creamy and slightly banana-y
The secret ingredient is … tofu! I love tofu and really like to incorporate it into my diet and my dessert recipes as well. Don’t worry. You’ll not taste it, but it really adds the smooth, silky texture to this vegan cheesecake.
HOW TO MAKE VEGAN BANOFFEE CHEESECAKE
As I mentioned above, it’s actually simple to make this vegan banoffee cheesecake. It’s mainly some mixing and blending situation going one. But you do need a food processor and a blender to help you.
Make the base by blend the base ingredients. Press down to the pan and place into the freezer.
- Make the base by blend the base ingredients. Press down to the pan and place it into the freezer.
- Make the caramel cheesecake layer by blending all ingredients except for the banana. Pour the mixture onto the base and let it set in the freezer.
- Slice the banana and place them around the sides of the pan. Return to the freezer.
- Make the vanilla cheesecake layer by blending all ingredients together until creamy. Pour into the pan and freeze until set.
- Add whipping coconut cream or fresh fruits to decorate if you like.
This Vegan Banoffee Cheesecake is creamy but not dense. And it’s mostly made with whole food to add more nutrition, which is definitely a plus.
It happened to be Valentine’s Day the week when I made this cheesecake, so I jsut add a few fresh, huge strawberries to bring it into the vibes. I hope you feel that. (I also shared it on Instagram 😉❤)
Other Vegan Desserts You Might Also Enjoy:
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Banoffee Cheesecake 全素香蕉太妃起司蛋糕
食材
Base 底層
- 42 g (½ cup) pitted dates 去籽椰棗乾
- 30 g (¼ cup) walnuts 核桃
- 45 g (½ cup) rolled oats 傳統燕麥片
- 15 g (1 heaping Tbsp) almonds 杏仁
- A pinch of salt 鹽
Caramel Cheesecake Layer 焦糖起司蛋糕層
- 60 g (½ cup) raw cashews 生腰果, soaked for 3-5 hours
- 120 g (½ cup) full-fat coconut milk 全脂椰奶
- 50 g (1.76 oz) silken tofu 嫩豆腐, drained
- 100 g (½+⅛ cup) pitted dates 去籽椰棗乾
- 1 tsp apple cider vinegar 蘋果醋
- 1 medium banana 香蕉, ~120 g
Vanilla Cheesecake Layer 香草起司蛋糕層
- 60 g (½ cup) raw cashews 生腰果, soaked for 3-5 hours
- 30 g coconut butter 椰子奶油
- 60 ml unsweetened soy milk 無糖豆漿
- 1 Tbsp maple syrup 楓糖漿
- 1/2 medium banana 香蕉, ~60 g
作法
Make the base:
- Line the bottom of a 6 inch cake pan.
- Use a food processor to chop the pitted dates first. Then add other ingredients. Continue to process to bring all together. Add a dash of water if the mixture is too dry.
- Transfer the mixture to the cake pan. Press it down to form our base. Place into the freezer while we make other layers.
Make the caramel cheesecake layer:
- Drain out the water from the cashews and give them a rinse. Add all ingredients to a blender to blend until smooth.
- Take out the pan from the freezer. Pour the caramel cheesecake filling into the pan. Give it a gentle wiggle to even out the mixture. Return to the freezer for 2 hours or until the filling is set.
- Slice the banana into coin-shape. Place them on the sides of the pan and return to the freezer.
Make the vanilla cheesecake layer:
- Drain out the water from the cashews and give them a rinse. Add them with other ingredients in a blender to blend until smooth
- Take out the pan from the freezer and pour the vanilla cheesecake mixture in the middle of the banana-wall. Return to the freezer for 2 hours or until set. Add other toppings like berries or coconut whipped cream as your heart desires. EAT!
中文版
製作底層
- 取一個 6 吋蛋糕模，底層鋪烘焙紙
- 將椰棗先大略切碎，再加入其它食材混合攪打，鋪於模底內，冷凍備用
製作焦糖層
- 將浸泡過的腰果水瀝掉，稍沖洗，再與除了香蕉外的食材混合攪打至滑順，倒入模具內，放回冷凍至冷凍
- 將冷凍模具取出，倒入焦糖起司層混合物，輕搖晃使其平均鋪平，放回冷凍 2 小時或至凝固
- 將香蕉切片，排放於模具內圍，放回冷凍庫
製作香草起司蛋糕層
- 將浸泡過的腰果水瀝掉，稍沖洗後再與其它食材攪打混合均勻
- 將模具從冷凍取出，倒入香草起司蛋糕層混合物，可放回冷凍 2 小時或至凝固。加上喜歡的配料，如椰奶鮮奶油或新鮮水果點綴。享用!
備註
- Store: Store in the freezer for 2 weeks. Let it defrost before serving.
- 保存：冷凍保存 2 週，享用前稍解凍
