Delicious mini no-bake banoffee cheesecakes, with a buttery biscuit base, fresh banana, homemade vegan caramel, banana cheesecake and cream topping. Vegan, No-Bake, No-Egg, No-Dairy and easy to make!
Mini No-Bake Banoffee Cheesecakes
Indulge in pure decadence with my mini no-bake banoffee cheesecakes. Each a bite-sized cheesecake is rich, flavourful, creamy and indulgent, filled with gooey caramel, fresh banana and caramelised biscuit. The cheesecakes feature a buttery biscuit base, a banana cheesecake with swirls of caramel and banana slices, they are unbelievably vegan and absolutely irresistible! They are the best treat for enjoying whenever you need a special dessert… this will impress all!
Looking for more no-bake desserts? Check out my:
- No-Bake Lotus Biscoff Slices
- No-Bake Peanut Butter Cheesecake
- Viral No-Bake Vegan Chocolate Espresso Pie
- 3 ingredient No-Bake Biscoff Tim Tams
- Vegan No-Bake Mini Twix Cheesecakes
Why you’ll love these mini banoffee cheesecakes
- Perfect combination of creamy banana, gooey caramel, and fresh whipped cream!
- 100% vegan, this recipe doesn’t contain any animal derived ingredients!
- Easily made gluten-free by using gluten-free cookies / biscuits!
- Individual mini cheesecakes that are perfectly portioned and easy for serving and enjoying.
- Rolled in crunchy Biscoff cookies for a delicious spiced biscuit coating.
- Smooth, velvety banana filled cheesecake filling that melts in your mouth.
- Gooey caramel in every single bite!
- A beautiful dessert that looks impressive and tastes even better!
- Surprisingly easy to make!
- No-Bake meaning no oven, less stress!
- The perfect balance of sweet, creamy, and crunchy textures.
- A modern twist on the classic banoffee pie!
- Ideal for parties, events, or an indulgent treat at home!
- Full of flavour, they’ll make your taste buds tingle!
Layers of a mini banoffee cheesecake
These mini banoffee cheesecakes have a few layers, from their buttery base, silky smooth cheesecake filling to the creamy decorations. I have jotted down each layer below. Find the full written recipe and ingredients list in the recipe card at the bottom of this page.
- Base
A simple 2 ingredient base (melted dairy-free butter and ground up Biscoff cookies) are the base of these mini desserts. The sweet, caramelised cookies taste delicious and give an added caramel flavour to the dessert, perfect for banoffee.
- Cheesecake layers
This no-bake cheesecake filling is truly scrumptious! Made using soaked cashew nuts and dairy-free cream cheese as the main ingredient, along with fresh banana and caramel for the ultimate creamy and moreish flavour. It literally tastes like a banoffee pie, but in cheesecake form! There are also hidden layers of banana and caramel in the cheesecake, sweet little surprise as you tuck in!
- Toppings
The decoration / toppings are optional but oh my, they taste incredible! The cheesecakes are rolled in Biscoff cookie crumbs, topped with a bulb of dairy-free whipped cream. I also drizzled on some more caramel and Biscoff crumbs, then a banana chip on top of the dessert, which is truly scrumptious!
Recipe tips and tricks
- Use a loose base / push up tins: Whenever I share my no-bake cheesecake recipes over on my Instagram the top question is ‘What tin do you use to get them out so neat?’. You’ll want to use a loose base / push up cookie cup tins. I have linked them here. They don’t require any lining or greasing (but it is optional). It allows the cheesecakes to come out neatly with smooth sides.
- Make sure the cheesecakes have set fully before removing from tin: In order to release the cheesecakes from the tin neatly, make sure they have fully set. You can place them in the freezer for 10 minutes before using a knife to help ease them out of the tin before pushing up.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
- Storing the cheesecakes: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen and allowed to come back to room temperature.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Mini No-Bake Banoffee Cheesecakes
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
These mini vegan no-bake banoffee cheesecakes are a bite-sized twist on the classic dessert, with a buttery biscuit base, creamy banana filling, rich dairy-free caramel and whipped cream. Perfectly indulgent, completely plant-based, and ideal for any sweet craving!
Ingredients
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 50g of dairy-free butter / margarine
Ingredients for the cheesecake
- 125g of cashew nuts (soaked and drained, see step 1)
- 280g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons of vanilla extract
- 2 medium sized bananas (mashed)
Ingredients for the toppings
- 220ml of dairy-free whipping cream
- Vegan caramel sauce
- Banana chips (optional)
- Biscoff cookies (crumbs)
Instructions
Method (base)
- Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the cookies / biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
- Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here.
- Place aside whilst you make the caramel and cheesecake filling. Find the caramel recipe and method here (make one batch of caramel).
Method (Cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, vanilla and bananas. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles. Optional: Swirl some caramel and add on banana slices in-between the cheesecake in layers (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (toppings)
- Once the cheesecakes are fully set, remove them from the tins. Blitz some Biscoff cookies in a food processor until fine crumbs and pour on a plate. Roll the sides of the cheesecakes in the crumbs (refer to video for example).
- Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) until it holds a peak.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Pipe a bulb of cream on top of each mini cheesecake.
- Transfer caramel into a piping bag, snip off the tip and pipe a drizzle of caramel to the top of the cream.
- Finish with a sprinkle of Biscoff crumbs and a banana chip on top.
- Serve and enjoy.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
Bananas can turn burn if left out too long, so always use bananas fresh.
- Prep Time: 20 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
Just saved this for my next trip! Your recommendations are always so practical and well-researched. The insider tips especially make a real difference when planning.