No-Bake Banoffee Cheesecake (Print Version)

# Ingredients:

→ Base

01 - 200g plain biscuits (use gluten-free biscuits if required)
02 - 100g dairy-free butter or margarine

→ Filling

03 - 140g cashew nuts (pre-soaked in warm water overnight)
04 - 340g dairy-free cream cheese
05 - 50g coconut cream
06 - 80g icing sugar
07 - 1 medium-sized banana
08 - Vegan caramel sauce (store-bought or homemade)

→ Toppings

09 - Fresh banana slices
10 - 80ml dairy-free whipping cream
11 - Vegan caramel sauce

# Instructions:

01 - 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.
02 - 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.
03 - 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.

# Notes:

01 - Store the cheesecake in a sealed container in the fridge and consume within 3 days.
02 - Add fresh banana slices just before serving to prevent browning.
03 - Use gluten-free biscuits and verify all other ingredients to ensure the cheesecake is gluten-free.

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