This unbelievably vegan banana bread cheesecake is silky and creamy with swirls of the best banana bread baked into a custard-like banana cheesecake batter. It’s the best of banana bread and cheesecake combined- but no eggs and no dairy! Topped with vegan whipped cream, fresh bananas, and a hefty drizzle of salted dairy free caramel

vegan banana bread cheesecake on a plate

The best of cheesecake and banana bread combined:

Lately, cheesecake has been an obsession of mine, and when you can have it without the eggs and the dairy and NOT sacrifice taste, how can you blame me?!

We have vegan cannoli cheesecake, baked vegan chocolate cheesecake, cookie dough cheesecake, key lime pie cheesecake, tiramisu cheesecake, and even a carrot cake cheesecake.

Not to mention my array of vegan no bake cheesecakes (I’m partial to these no bake brownie cookie dough cheesecake bars!).

So why not finally combine my absolute favorite desserts- cheesecake and banana bread?! The results are unbelievable.

sliced vegan banana bread cheesecake with caramel

We have this incredibly rich and creamy banana cheesecake batter that almost resembles banana pudding (that’s coming up next 😉 ) with swirls of fresh banana bread throughout.

This banana bread cheesecake is a shockingly successful, mouthwatering dessert that will wow any crowd- just be careful in telling them that it’s vegan too because they’ll be absolutely SPEECHLESS. I mean, no eggs and no dairy, and you get this work of art?!

Get outta town 😉

How does this recipe work?

If you’re not used to baking without eggs and dairy, then let me introduce you to a few key ingredients that will transform your banana bread cheesecake into vegan (and undetectably so):

  • Cornstarch: This is our main egg replacement, and my all time favorite for cheesecakes and custards. Edward & Sons is my favorite because they offer organic. You can also use arrowroot starch here!
  • Dairy free yogurt: Our second vegan egg substitute here, and one of my favorites as well. I use it for vegan brownies, cakes, and cookies all of the time. Forager Project is a great brand here, but any brand will do that’s dairy free!
  • Vegan heavy cream: This is heavy coconut cream, like Let’s Do Organic!, or you can use a store bought brand, like Silk or Plant Crock. I also have a cashew cream that works lovely, as well as an oat cream that I did a test with this recipe and it worked beautifully!
  • Vegan cream cheese: Now you can use homemade or store bought here- either work! I like Oatly and Kite Hill for store bought. Miyoko’s, while it’s my favorite vegan butter, isn’t great taste and texture wise for baked cheesecakes unfortunately. Violife won’t work here if you’re using coconut cream. The result is usually oily.
swirling banana bread cheesecake

The remaining ingredients are so simple and common! Sugar, flour, spices, brown sugar, and of course, banana.

The best part is that the cheesecake batter is made in a food processor or blender, and the banana bread batter is just a bowl and a whisk! How simple is that? You don’t even need a water bath, unlike most cheesecake recipes.

Optional add-ins:

Want to jazz up your banana bread cheesecake? Here are a few of my favorite additions to make this vegan cheesecake even better!

  • Vegan chocolate chips
  • Chopped walnuts or pecans
  • Chopped macadamia nuts
  • Coconut flakes
  • Vegan white chocolate chips
bitten slice of vegan banana bread cheesecake

Can I make this banana bread cheesecake gluten free as well?

Absolutely! I make my vegan banana bread recipe with King Arthur Measure for Measure gluten free flour all of the time for my husband, who’s gluten free. That’s why I always test my recipes with a gluten-free option- because I want everyone to enjoy!

Keep in mind that if you use a different flour blend here, I cannot guarantee that it’ll work. A lot of readers using Bob’s Red Mill GF 1:1 flour and say that they have good results- I haven’t found this to be the case for me, but use what you prefer!

Just make sure it contains xanthan gum in the blend 🙂

sliced vegan banana bread cheesecake on a marble slab

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bitten slice of vegan banana bread cheesecake

Creamy Vegan Banana Bread Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling Time: 240
  • Cook Time: 65
  • Total Time: 5 hours 25 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This unbelievably vegan banana bread cheesecake is silky and creamy with swirls of the best banana bread baked into a custard-like banana cheesecake batter. It’s the best of banana bread and cheesecake combined- but no eggs and no dairy! Topped with vegan whipped cream, fresh bananas, and a hefty drizzle of salted dairy free caramel.



Banana Cheesecake Filling:

  • 2 large very ripe bananas
  • 4 8-ounce containers (32 ounces) vegan cream cheese, room temperature
  • 1/2 cup (120 g) dairy free yogurt or dairy free sour cream, room temperature
  • 1 cup (240 mL) vegan heavy cream or organic coconut cream
  • 1/2 cup (100 g) organic granulated sugar
  • 1/2 cup (110 g) light brown sugar
  • 8 tbsp (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract

Banana Bread Base:

  • 2 large bananas, mashed
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (55 g) light brown sugar
  • 2 tbsp (30 mL) coconut milk or dairy free milk
  • 2 tbsp neutral oil
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour*
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt



  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 350.
  2. Bake the bananas: Place the bananas from both the cheesecake and the banana bread (4 total bananas) with the skin on them onto a parchment lined baking sheet, and bake them for 5-8 minutes, or until the peels are blackened. Remove them from the oven and allow them to cool. Then mash 2 bananas together for the cheesecake batter then mash the remaining 2 together in a separate small bowl for the banana bread batter. Set aside.
  3. Make the cheesecake batter: In a food processor, add in all of the vegan cheesecake batter ingredients, including the mashed banana. Blend until smooth, then set aside.
  4. Make the banana bread batter: In a medium bowl, combine the remaining 2 bananas, sugar, brown sugar, dairy free milk, neutral oil, and vanilla extract. Whisk to combine, then stir in the leaving agents (baking powder and baking soda) and salt. Finally whisk in the flour.
  5. Swirl the banana bread cheesecake: Add about half of the cheesecake batter to the prepared springform pan, followed by three 1/3-cup sized dollops of banana bread batter. Add the remaining cheesecake batter on top, followed by the remaining cheesecake batter. Use a butter knife to swirl the banana bread through the cheesecake batter, being careful not to over mix.
  6. Bake: Place the cheesecake into the oven to bake for 65-75 minutes, or until the edges are light golden. The middle will still wiggle, a little bit, but that is normal.
  7. Cool: Remove the cheesecake from the oven to cool for 30 minutes to an hour at room temperature. Then cover the cheesecake and chill in the fridge for 4 hours or overnight.
  8. Serve and enjoy! When ready to serve, top with vegan whipped cream, salted caramel, and fresh banana coins. Slice, and enjoy!


Gluten free: I use King Arthur Measure for Measure gluten free flour to make it entirely gluten free.

Add ins: Feel free to stir in vegan chocolate chips or chopped walnuts to either the banana bread batter or cheesecake batter!