By tinnedtomatoes.com
Vegan Banoffee Pie Cheesecake Recipe
A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.
Updated at: Sun, 08 Dec 2024 22:28:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories513.3 kcal (26%)
Total Fat37.7 g (54%)
Carbs37.4 g (14%)
Sugars17.7 g (20%)
Protein8.4 g (17%)
Sodium388.7 mg (19%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
100gdairy free spread
200gdigestives
vegan, bourbons, hobnobs or oreos
400gfull fat coconut milk tin
left in the fridge overnight to thicken
4 Tbspcaster sugar
2 tspvanilla bean paste
or extract
400gvegan cream cheese
2 Tbspcoconut water
if the mixture is too thick
6 Tbspcoconut caramel
optional
2bananas
small, sliced
1 squaredark chocolate
grated
Instructions
View on tinnedtomatoes.com
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