Base Ingredients:
- 200g plain biscuits (opt for gluten-free for a gluten-free version)
- 100g dairy-free butter or margarine
Filling Ingredients:
- 140g cashew nuts (pre-soaked)
- 340g dairy-free cream cheese
- 50g coconut cream
- 80g icing sugar
- 1 medium banana
- Vegan caramel sauce (either store-bought or homemade)
Topping Ingredients:
- Fresh banana slices
- 80ml dairy-free whipping cream
- Vegan caramel sauce
Instructions:
1. For the Base: a. Line an 8-inch spring-form cake tin with parchment paper. b. Melt dairy-free butter in a saucepan over low heat. Transfer melted butter to a heat-proof mixing bowl. c. Process the biscuits in a blender until finely crushed. Combine with melted butter until the texture is like wet sand. d. Firmly press the mixture into the base of the prepared tin. Refrigerate while preparing the filling.
2. For the Filling: a. Pre-soak the cashew nuts overnight in warm water. Drain and rinse before use. b. In a high-speed blender, combine soaked cashews and the rest of the filling ingredients. Blend until silky smooth, scraping down sides as needed. c. Pour the filling over the biscuit base and smooth the surface. Optionally, swirl some caramel sauce into the cheesecake filling for an added touch. d. Allow cheesecake to set in the fridge for at least 8 hours or overnight.
3. For the Toppings: a. Whip the dairy-free cream in a bowl until it holds stiff peaks. Transfer to a piping bag with a large star nozzle. b. Drizzle caramel sauce over the cheesecake, spreading evenly. c. Pipe cream swirls around the cheesecake’s edge. Insert banana slices between the swirls for decoration. d. Use a sharp knife to cut the cheesecake. For clean slices, wipe the knife between cuts.
Serve and relish the delicious vegan treat!
