Creamy Banana Biscoff Cheesecake

Creamy Banana Biscoff Cheesecake

With its delicious Biscoff base and caramelised topping, this charming cheesecake will make you go bananas!

What an absolute treat this creamy vegan banana Biscoff cheesecake is.

The nutty speculoos cookie base goes perfectly with the sweet and delicate banana filling, and the caramelised bananas on top are the icing on the cake!

We recommend using Medjool dates in the base for the sweetest, most decadent flavour.

Total Time: 1 hour (plus 4 hours soaking and 4 hours chilling)

Servings: 12

Total Time: 1 hour (plus 4 hours soaking and 4 hours chilling)

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the base
  • 5.4166666666667 5.4166666666667 g dates
  • 5.8333333333333 5.8333333333333 g walnuts
  • 5.8333333333333 5.8333333333333 g oats
  • 5.8333333333333 5.8333333333333 g Speculoos butter spread
  • 0.041666666666667 0.041666666666667 tsp salt
  • For the filling
  • 16.666666666667 16.666666666667 g cashew nuts (soaked for a minimum of 4 hours)
  • 33.333333333333 33.333333333333 g coconut milk (canned)
  • 0.083333333333333 0.083333333333333 large banana
  • 6.6666666666667 6.6666666666667 g agave syrup or maple syrup
  • 0.0275 0.0275 tsp salt
  • 0.041666666666667 0.041666666666667 tsp agar agar powder
  • 0.083333333333333 0.083333333333333 tbsp cornflour
  • 0.041666666666667 0.041666666666667 tsp vanilla extract

Method

Before you start the recipe: place the cashew nuts in a bowl filled with water and leave for 4 hours minimum (overnight is best). Make sure you have a cake pan with removable base.

For the base:

  1. Preheat the oven to 180°C. Grease the bottom of your cake pan.
  2. Sliced the dates into small chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend until it become a paste. Transfer into a bowl.
  3. Place the walnuts in your food processor and blend until finely ground.
  4. Next, add the oatsSpeculoos butter spreaddatessalt and mix until it becomes sticky.
    Press into a 22cm (9in) cake tin and bake for 15 minutes.
  5. Once baked, leave out of the oven on a wire rack, do not remove from the cake tin.

For the filling:

  1. Drain the cashew nuts and place them in a food processor with all other ingredients. Blend until it has reached a smooth consistency.
  2. Transfer into a sauce pan. Bring to a boil while stirring from time to time. When it has reached a boiling point, turn down the heat and stir for another minute.
  3. Pour the filling over the base. Once the filling has cooled down, place in the fridge for 4 to 6 hours until fully set.
  4. Optional: place some sliced of caramelised bananas on top of the cheesecake. Simply melt 1 tsp. of coconut oil in a saucepan with a 1 tbsp. of cane sugar, add the sliced bananas and fry for 1 minute or so on each side.

Written by

Mimies Delicacies

Hi, I’m Mimie (nickname given to me by my dad)! I am a French girl living in London and with Mimie’s Delicacies I want to share my love for baking, or more precisely my love for baking French Vegan Desserts! I wanted to create vegan recipes because I believe that if baking made me feel good inside it should also make me feel good on the outside, be better for my health, good for the environment and the animals too!

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