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    Home » Recipes » No-Bake Recipes

    Published: Apr 23, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Vegan Banana Cream Cheesecake (No-Bake + Gluten Free Option)

    Jump to Recipe·Print Recipe

    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 which has been a recent phenomenon.

    Prefer To Watch Instead?

    Ingredients & Notes

    A shot which is labelled, showing the ingredients that are required in order to make a vegan banana cream cheesecake.
    • 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.
    A small slice of my vegan banana cream cheesecake on a white serving plate. The base is golden brown.

    How To Make A Vegan Banana Cream Cheesecake

    STEP-BY-STEP INSTRUCTIONS

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    A greased cake tin.

    1: Grease a round springform tin with vegan butter. Set aside.

    Bananas that have been sliced in half.

    2: Slice the bananas in half. Sprinkle on some sugar.

    The sliced bananas have been turned over, face-down and baked until the skin has become almost black.

    3: Bake the bananas until they turn a dark colour.

    The base ingredients have been pressed into the greased tin.

    4: Make the cheesecake base.

    The cheesecake filling being made inside a stand mixer. It is thick.

    5: Make the banana cheesecake filling.

    The filling has been poured into the tin and topped with Digestive crumbs and bananas.

    6: Spoon the base into the prepared tin. Add on the toppings then refrigerate.

    A whole vegan banana cream cheesecake from above. One slice is about to be taken out.

    7: Slice the cheesecake and serve.

    Expert Tips

    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.

    An overhead shot of a whole banana cheesecake which is decorated with sliced bananas and Digestive crumbs.

    Frequently Asked Questions

    Can you freeze this banana cheesecake?

    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.

    Is this cheesecake nut free?

    Yes! There isn't a single cashew in sight in this recipe.

    Storage Tips

    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.

    A picture of a creamy slice of cheesecake with the rest of the cheesecake overshadowing it in the background.

    Other Banana Recipes You Might Like

    Vegan Biscoff Banana Cake

    Vegan Banana Bread Baked Oats

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A thick and creamy piece of vegan banana cream cheesecake sitting on a white serving platter.

    Vegan Banana Cream Cheesecake (No-Bake + Gluten Free Option)


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 12 hours 25 minutes
    • Yield: 12 Slices 1x
    • Diet: Vegan
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    Description

    This vegan banana cream cheesecake is smooth, no-bake and can even be made gluten free! If you love banana recipes, look no further. 


    Ingredients

    Units Scale

    For the baked bananas:

    • 2 medium ripe bananas (skins left on and sliced down the centre)
    • 2 teaspoons granulated sugar

    For the base:

    • 350g vegan Digestives or gluten free version (you can also use vegan/gluten free Graham crackers)
    • 120g vegan butter block (melted)
    • Pinch of salt

    For the cheesecake filling:

    • 400g vegan cream cheese
    • 100g powdered sugar (sifted)
    • 1 Tablespoon fresh lemon juice
    • 1 teaspoon vanilla extract
    • 40g coconut oil (melted)
    • 150ml 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)

    Instructions

    Preparation:

    1. Grease an 8-inch, round springform baking tin with vegan butter then set aside.
    2. Preheat your oven to 200 Celsius (392F). Line a regular baking tray with foil.
    3. 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.
    4. 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: 

    1. Add your Digestive biscuits or Graham crackers to a high-speed blender or food processor and blitz until you get fine crumbs.
    2. Next, add the melted vegan butter and the salt and blitz again until the Digestives become wet.
    3. Press the Digestives into the base of the prepared tin firmly with your hands or the flat bottom of a glass.
    4. Place the base into your freezer to set while you make the banana filling.

    Make the cheesecake filling:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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:

    1. 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.
    • Prep Time: 25 minutes
    • Cook Time: 12 hours
    • Category: No-Bake
    • Method: Chilling
    • Cuisine: Banana Cream Cheesecake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 315
    • Sugar: 15.8 g
    • Sodium: 424 mg
    • Fat: 21.5 g
    • Carbohydrates: 36.2 g
    • Protein: 3 g
    • Cholesterol: 40.8 mg

    Keywords: banana cream cheesecake, banana pudding cheesecake, banana cheesecake, no bake, no bake cheesecake, vegan cheesecake

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Harriet Bolton says

      May 10, 2023 at 10:34 pm

      My family really enjoyed this cheesecake. Thank you so much for the recipe! 🍌

      ★★★★★

      Reply

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