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Banoffee Cheesecake


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Rate this recipe 4.9/5 (7 Votes)
Banoffee Cheesecake 1 Picture


  • Base:
  • 80ml | 1/3 cup rice malt syrup
  • 30ml | 1/8 cup coconut oil (liquid, * see note)
  • 70g | 2 cups puffed quinoa (or other puffed gf grain/seed such as amaranth or millet)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Cheesecake Layer:
  • 270g | 2 cups raw cashew, soaked for 6 hours (* see note)
  • 80ml | 1/3 cup pure maple syrup
  • 125ml | 1/2 cup coconut milk
  • 140g | 1 large banana
  • 60ml | 1/4 cup coconut oil (liquid)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • Caramel Layer:
  • 200g | 1 cup pitted medjool dates, soaked in boiling water for 10 min (reserve 2/3 cup soaking water)
  • 1-3 tbls peanut butter (or almond)
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/8 tsp fine seat salt
  • Whipped Cream:
  • 270g tin of coconut cream, refrigerated overnight (* see note)
  • 1 tsp vanilla extract
  • 1 tsp maple (optional)
  • Assemble:
  • 1 ripe banana, thinly sliced
  • A few squares of dark chocolate, grated (optional)


Servings 12
Adapted from


Step 1

For the base:

1. Grease and line a round 23cm (9 inch) springform tin.
2. Bring the syrup and coconut oil to a boil in a small saucepan over medium heat. Cook for a couple of minutes before removing from heat and stirring in vanilla and salt.
3, Pour the quinoa in a large bowl and add the syrup mix. Stir well and then pour into your prepared tin. Use damp hands to press down the mix firmly and evenly to create a crust. Place in the freezer to set whilst you prepare the cheesecake layer.

For the cheesecake:

4. Blend the soaked cashews, maple syrup and coconut milk in a high speed blender or food processor till completely smooth. Add the rest of the ingredients and process till smooth. Pour into prepared tin on top of the base, smooth to a even layer, and return to the freezer till set – about 2 hours. If making ahead, keep the cake in the freezer till assembling.

For the caramel:

5. Blend the dates and reserved soaking water in a high speed blender or food processor till completely smooth. Add 1 tbls of peanut butter and the rest of the ingredients and process till smooth. Taste and add more salt and/or peanut butter, if desired. Store airtight in the fridge till serving.

For the cream:

6. After refrigerating your coconut cream tins overnight, without shaking them, open the tin and scoop the thick cream from the top of the tin of coconut cream and put it in a medium bowl. Do not add any runny liquid from the can, reserve it for your next smoothie.
7. Add the vanilla and maple syrup to the bowl and whip the cream for 3min till light and fluffy. Chill in the fridge for 20min, or until serving.

To assemble:

8. Before serving, take the cake from the freezer and carefully remove it from it’s tin and paper. Spread the caramel on top of the cake in an even layer with a palette knife or the back of a butter knife. Arrange 3/4 of the banana slices on top of the caramel, followed by a layer of the coconut cream, then the remaining banana slices. Grate the chocolate over the top of your cake, if desired.
9. Keep refrigerated till serving. Use a hot knife for ease of slicing, a well chilled cake will slice easiest and cleanest.

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