Vegan Banoffee Cheesecake

Today, I’m thrilled to share a recipe I created a little while back in the southern region of North America: Vegan banoffee cheesecake!

Get ready for a delectable treat with a nutty “biscuity” oat and date base, a luxuriously creamy yet perfectly sliceable toffee cashew date cheesecake layer, adorned with an abundance of fresh banana slices and a generous drizzle of caramel sauce.

Can you sense my excitement? Trust me, this one is a winner. It’s absolutely divine!

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Vegan Banoffee Cheesecake Recipe

Vegan Banoffee Cheesecake

Prep time: 30 mins | Cook time: 8 hours | Total time: 8 hours 30 mins

Serves: 1 cheesecake



  • 100 g almonds
  • 75 g oats
  • Pinch of salt
  • 150 g dates, pitted
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup

Caramel Cheesecake Layer:

  • 200 g cashews
  • 400 g coconut milk, full fat
  • 100 g coconut oil, melted
  • 300 g dates
  • 5 Tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 ripe bananas

Caramel Drizzle:

  • 100 g dates
  • 125 ml soy milk
  • 15 g coconut oil, melted
  • 1 tsp vanilla extract
  • Pinch of salt


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  1. For the base, toast the almonds on medium heat in a frying pan (don’t use any oil or fats). Then place the almonds, oats, salt, dates, coconut oil, and maple syrup in a food processor or blender and pulse until you have a sticky crumbly mixture that holds together if you pinch it between your fingers.
  2. Firmly press the mixture into a round loose-bottom cake tin and pop it in the fridge.
  3. For the caramel cheesecake layer, either soak the cashews for at least 3 hours or overnight or cook them in water for 5 minutes until they soften.
  4. Place the cashews, coconut milk, coconut oil, dates, lemon juice, vanilla extract, and salt in the blender or food processor and blend until smooth and creamy. Depending on your blender, you might have to scrape down the sides and stir the mixture a few times.
  5. Pour the cheesecake mixture on top of the cake base and pop it back in the fridge and let the cake set overnight.
  6. When the cheesecake has firmed up, make the caramel drizzle by adding the dates, soy milk, coconut oil, vanilla extract, and salt to a blender and blitz until smooth and creamy.
  7. Cut the bananas into slices and top the cake with the banana slices and a generous drizzle of the caramel sauce. You can transfer the caramel sauce to a piping bag or use a spoon. Enjoy!

Feel free to adjust the serving size, measurements, or toppings to suit your preferences. Create this scrumptious Vegan Banoffee Cheesecake and indulge in its delightful flavors and creamy texture.

If you are after another banana treat, try my recipe for Vegan Cranberry Chocolate Chip Banana Bread – OMG…YUM!!

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