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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

Description

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.

Ingredients

Scale

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

Toppings:

Instructions

  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!

Notes

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!

Find it online: https://thebananadiaries.com/vegan-banana-bread-cheesecake-recipe/