No-Bake Banoffee Cheesecake combines a dairy-free biscuit base with a smooth cashew, vegan cream cheese, coconut cream, banana, and caramel filling. It serves 10 and records 30 minutes of preparation, no numeric cook time, and 30 minutes total. The cheesecake remains completely no-bake and relies on an eight-hour or overnight chill before its fresh banana, whipped cream, and caramel finish.
No-Bake Banoffee Cheesecake Ingredients
Base: 200g plain biscuits (use gluten-free biscuits if required); 100g dairy-free butter or margarine.
Filling: 140g cashew nuts (pre-soaked in warm water overnight); 340g dairy-free cream cheese; 50g coconut cream; 80g icing sugar; 1 medium-sized banana; Vegan caramel sauce (store-bought or homemade).
Toppings: Fresh banana slices; 80ml dairy-free whipping cream; Vegan caramel sauce.
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How to Make No-Bake Banoffee Cheesecake
- Prepare the Base: Line an 8-inch loose-base or spring-form round cake tin with grease-proof paper. Set aside. Melt the dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and pour into a medium heatproof mixing bowl. Blend the biscuits into fine crumbs using a food processor or blender. Mix the crumbs with the melted butter until the mixture resembles wet sand and holds its shape when pressed. Press the mixture into the lined tin, compacting it firmly. Refrigerate while preparing the filling.
- Prepare the Filling: Drain the pre-soaked cashew nuts and add them to a high-speed blender with the remaining filling ingredients. Blend on high for around 5 minutes until smooth, scraping down the sides as needed. Pour the mixture over the base in the tin, leveling it with a spoon or offset spatula. Tap the tin gently on the worktop to release air bubbles. Optionally, swirl caramel sauce into the filling. Refrigerate for at least 8 hours or overnight until set.
- Add Toppings and Serve: Whip the dairy-free whipping cream in a medium bowl until thick peaks form, using an electric hand or stand mixer with a balloon whisk attachment. Transfer to a piping bag fitted with a star tip nozzle. Spread the caramel sauce over the top of the cheesecake and level it with a spoon or spatula. Pipe cream swirls around the edges of the cheesecake. Add fresh banana slices between the swirls. Slice the cheesecake with a clean, sharp knife, wiping between cuts for clean slices. Serve and enjoy.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Line an 8-inch loose-base or springform round tin with greaseproof paper. Melt 100g dairy-free butter or margarine over low heat and transfer it to a medium heatproof bowl. Process 200g plain biscuits into fine crumbs, stir them into the melted fat until they resemble wet sand and hold when pressed, then compact the mixture firmly in the lined tin and refrigerate. Drain 140g cashews that have soaked in warm water overnight. Place them in a high-speed blender with 340g dairy-free cream cheese, 50g coconut cream, 80g icing sugar, one medium banana, and vegan caramel sauce. Blend on high for about five minutes, scraping down the sides, until perfectly smooth. Pour onto the base and level with a spoon or offset spatula.
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Critical Visual and Timing Cues
The crumb base needs enough processing to become fine and enough pressure to hold its shape, but the dairy-free butter should remain on low heat only until melted. Overnight soaking softens the cashews for a smooth filling. Drain them before blending so soaking water does not loosen the mixture. Use a genuinely high-speed blender and allow the recorded five minutes, stopping to scrape the sides as needed. The filling should show no cashew grain or banana pieces. After leveling it, tap the tin gently against the worktop to release trapped bubbles. Caramel may optionally be swirled into the filling at this point. Refrigerate at least eight hours or overnight and do not attempt to unmold a soft center.
Serving and Storage
Whip 80ml dairy-free whipping cream with an electric hand or stand mixer and balloon whisk until thick peaks form, then place it in a piping bag fitted with a large star tip. Spread vegan caramel over the set cheesecake and level it. Pipe cream swirls around the edge and place fresh banana slices between them. Add those slices only just before serving to minimize browning. Cut with a clean, sharp knife and wipe it between cuts. Store the cheesecake sealed in the refrigerator and consume it within three days. It serves 10. Keep it dairy-free and vegan at every stage, and let only the slice being served stand outside refrigeration.
Practical Kitchen Notes
The filling uses exactly one medium banana, while the topping calls separately for fresh banana slices without a fixed quantity. Vegan caramel appears both in the filling and on top, again without a source quantity; do not invent amounts. The only measured topping is 80ml dairy-free whipping cream. Choose gluten-free biscuits if required and verify all other packaged ingredients to make the cheesecake gluten-free. The recipe's stated allergen is cashew nuts. The coconut cream is a measured 50g filling ingredient, distinct from the dairy-free cream cheese and whipping cream. No oven, eggs, gelatin, dairy butter, or dairy cream belongs in the recipe.
Details Worth Preserving
Prepare the paper lining before crushing biscuits. A loose-base or springform pan provides the cleanest release after the long chill. Scrape the blender more than once if needed, but preserve the approximately five-minute blending target. The optional caramel swirl occurs before chilling; the top caramel layer occurs after setting. Do not add banana slices during the overnight chill because they would discolor. Preserve the overnight cashew soak and eight-hour cheesecake chill even though the summarized total is only 30 minutes. If using homemade caramel, it must be vegan, but the source equally permits store-bought sauce.
Recorded Recipe Tips
- Store the cheesecake in a sealed container in the fridge and consume within 3 days.
- Add fresh banana slices just before serving to prevent browning.
- Use gluten-free biscuits and verify all other ingredients to ensure the cheesecake is gluten-free.
Conclusion
No-Bake Banoffee Cheesecake makes 10 servings in 30 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does No-Bake Banoffee Cheesecake make?
It makes 10 servings and serves 10.
- → How long does No-Bake Banoffee Cheesecake take?
The recipe records 30 minutes of preparation, 0 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → How long does No-Bake Banoffee Cheesecake need to set?
Refrigerate it for at least eight hours or overnight after pouring and leveling the filling over the chilled base.
- → When should fresh banana slices be added?
Add them between the piped cream swirls just before serving so they are less likely to brown.