Vegan Banana Cheesecake

Vegan Banana Cheesecake

A decadent vegan and gluten-free cheesecake that perfectly combines the creamy richness of cheesecake with sweet, ripe bananas. Built on a tender gluten-free crust and topped with clouds of whipped cream and crispy banana chips, this dessert is perfect for special occasions. The banana adds natural sweetness and creates an incredibly smooth texture!
Use very ripe bananas - they should have brown spots on the skin for the best flavor.Room temperature ingredients blend better and create a smoother filling.The water bath is crucial for achieving a creamy texture without cracks.Don't skip the cooling steps - they're essential for the perfect texture.

Base Instructions

  1. Allow the vegan butter to soften at room temperature.
  2. Grease a 22cm springform pan and line the bottom with parchment paper.
  3. In a bowl, combine all base ingredients until you have a crumbly mixture. Don't worry if it doesn't form a ball - this is normal!
  4. Press the mixture into the bottom of your prepared pan, creating an even layer.
  5. Refrigerate while preparing the filling.

Filling Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Make sure your bananas are very ripe for the best flavor and smooth texture.
  3. Place all filling ingredients in a food processor.
  4. Process until completely smooth, scraping down the sides as needed.
  5. Pour the filling over your chilled base.
  6. Wrap the outside of your springform pan with aluminum foil to prevent water seepage.

Instructions

  1. Place the wrapped springform pan in a larger baking dish.
  2. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan (water bath).
  3. Carefully transfer to the preheated oven.
  4. Bake for 1 hour.
  5. After 1 hour, turn off the oven but DO NOT open the door.
  6. Leave the cheesecake in the closed oven for another hour.
  7. Remove from the water bath and let cool completely at room temperature.
  8. Refrigerate for at least 6 hours, preferably overnight.

Decoration and Serving Instructions

  1. Whip the vegan cream until stiff peaks form.
  2. Fill a piping bag fitted with your chosen nozzle with the whipped cream.
  3. Pipe decorative swirls around the edge of the cheesecake.
  4. Place banana chips between the cream swirls for decoration.
  5. Keep refrigerated until ready to serve.
  6. Store in an airtight container in the refrigerator for up to 5 days.
  7. For the cleanest cuts, dip your knife in hot water and wipe clean between each slice.

Notes

  • Use very ripe bananas - they should have brown spots on the skin for the best flavor.
  • Room temperature ingredients blend better and create a smoother filling.
  • The water bath is crucial for achieving a creamy texture without cracks.
  • Don't skip the cooling steps - they're essential for the perfect texture.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 250
% Daily Value
Total Fat 12 g
15%
Saturated Fat 2 g
10%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 4 g
16%
Total Sugars 25 g
50%
Protein 5 g
10%
Vitamin D 0 mcg
0%
Calcium 20 mg
2%
Iron 1 mg
6%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically