Creamy, delighting, and with bananas in-and-out, this Vegan Banoffee Cheesecake is a adapted version from banoffee pie. It's a no-bake dessert recipe that contains a secret ingredient!
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!