The Creamiest Banana Cheesecake
Have you ever tried a banana cheesecake? If you haven't, this vegan banana cream cheesecake is a perfect place to start. If you have, this is the best one you'll try. It's creamy, has a strong banana flavour and it is so easy to make.
If you are a cheesecake connoisseur, you may want to also try my vegan salted caramel cheesecake, vegan peach cobbler cheesecake and my vegan chocolate orange cheesecake which have been recent phenomenons.
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Ingredients & Notes
- Medium ripe bananas - ripe bananas will give the cheesecake stronger flavours.
- Granulated sugar
- Vegan + gluten free Digestives or Graham crackers
- Vegan butter block - to be added to the Digestives to make the base.
- Pinch of salt
- Vegan cream cheese
- Powdered sugar
- Fresh lemon juice - gives it a more 'cheesecakey' taste.
- Vanilla extract
- Coconut oil
- Vegan double whipping cream - to be whipped into the filling.
How To Make A Vegan Banana Cream Cheesecake
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Grease a round springform tin with vegan butter. Set aside.
2: Slice the bananas in half. Sprinkle on some sugar.
3: Bake the bananas until they turn a dark colour.
4: Make the cheesecake base.
5: Make the banana cheesecake filling.
6: Spoon the base into the prepared tin. Add on the toppings then refrigerate.
7: Slice the cheesecake and serve.
Freeze Without Toppings
If you are freezing this banana cheesecake, don't add any toppings. When the toppings have defrosted, they with become incredibly soggy, making the cheesecake unappetising.
Press The Base Into The Tin Firmly
Blitz the base cookies so that they are superfine, then press them into the base with the flat bottom of a glass. This works very well for me.
Frequently Asked Questions
If you wish to freeze this cheesecake, you mustn't add any extra toppings. Adding extra bananas on top for example, wouldn't be a good idea. They would become mushy after defrosting. Instead store individual, undecorated slices inside airtight, freezer-friendly containers for up to 2 months.
Yes! There isn't a single cashew in sight in this recipe.
Store this cheesecake inside your fridge for 4-5 days. If the bananas are too brown for you by this point, remove them and enjoy. I personally don't mind them.
Other Banana Recipes You Might Like
Vegan Banana Cream Cheesecake (No-Bake + Gluten Free Option)
For the baked bananas:
- 2 medium ripe bananas skins left on and sliced down the centre
- 2 teaspoons granulated sugar
For the base:
- 350 g vegan Digestives or gluten free version you can also use vegan/gluten free Graham crackers
- 120 g vegan butter block melted
- Pinch of salt
For the cheesecake filling:
- 400 g vegan cream cheese
- 100 g powdered sugar sifted
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 40 g coconut oil melted
- 150 ml vegan double whipping cream
For the topping:
- 2-3 medium ripe bananas sliced
- Vegan Digestive or Graham cracker crumbs or gluten free option, to taste
- Grease an 8-inch, round springform baking tin with vegan butter then set aside.
- Preheat your oven to 200 Celsius (392F). Line a regular baking tray with foil.
- Place each of the bananas on the baking tray with the open banana side facing upwards. Sprinkle on the granulated sugar, then flip them so that the peel is facing upwards.
- Bake your bananas for 8-10 minutes until they have turned black, and the banana is spilling out from the sides. Let them cool and make the cheesecake base.
Make the base:
- Add your Digestive biscuits or Graham crackers to a high-speed blender or food processor and blitz until you get fine crumbs.
- Next, add the melted vegan butter and the salt and blitz again until the Digestives become wet.
- Press the Digestives into the base of the prepared tin firmly with your hands or the flat bottom of a glass.
- Place the base into your freezer to set while you make the banana filling.
Make the cheesecake filling:
- Inside a large bowl, cream together your vegan cream cheese and powdered sugar until a smooth mixture forms. Peel your baked bananas and add the soft, baked filling to the cream cheese. Cream again until combined.
- Next, stir in the lemon juice, vanilla extract and melted coconut oil. The oil will make the mixture a bit lumpy, but this is okay.
- Add the banana cheesecake filling into the bowl of a stand mixer with the whisk attachment screwed on. Pour in the vegan double cream and whisk for a few minutes on a high speed. The filling will thicken, and the peaks will be stiff enough to hold themselves. You can alternatively complete this step in the original bowl, using an electric hand-whisk.
- Take your Digestive/Graham cracker base out of your freezer and pour the whipped banana filling over it. You can either add the toppings now or wait until the cheesecake has set. I like to add them at this stage.
- Place your cheesecake into the fridge overnight or for at least 12 hours to set. The longer this banana cheesecake is in the fridge for, the thicker it will be.
Assemble the toppings:
- Take the cheesecake out from the fridge. If you haven’t already added the toppings before chilling, evenly place the chopped bananas on top of the cheesecake. Then sprinkle on the cookie crumbs. Slice and serve.