Caramelized ‘Brown Butter’ Banana Pudding Cheesecake – No eggs, Dairy free!

This brown butter banana pudding cheesecake features caramelized bananas sautéed in dairy free brown butter for the most luxuriously creamy banana cheesecake batter layered with fresh bananas, vanilla pudding, vanilla cookies, and dairy free whipped cream! It’s everything you love in cheesecake form!

Tell me about this banana pudding cheesecake:

If you’re a lover of banana pudding anything (like my salted caramel banana pudding cups and banana pudding sheet cake- a MUST), then add this cheesecake next to your list.

It’s actually un. real.

We’re talking nutty, sweet caramelized bananas in rich browned vegan butter, blended into the creamiest, most luxurious banana cheesecake batter. All baked in a graham cracker crust.

Then topped with fresh bananas, a creamy from-scratch vanilla pudding globs of fluffy dairy free whipped cream and crushed vanilla wafer cookies?! Say. Less.

It’s creamy, rich, and yet soooo easy to keep eating bite after bite. And the best part? You don’t need any eggs nor dairy to make it. I mean it!! It’s entirely vegan, and you’d never know.

But how is it vegan?

I’m so glad you asked!

A banana pudding cheesecake certainly does not sound vegan- cream cheese, usually eggs, and heavy cream? Not vegan.

But this one is, and here’s how:

• Cornstarch and dairy free yogurt for eggs: This simple swap yields incredible results. The cheesecake is still solidified yet creamy and rich.
• Vegan heavy cream for heavy cream: I like to use store bought, like Silk or Califia, but homemade like my cashew cream works too!
• Vegan cream cheese for cream cheese: This one is my fave. If you’ve tried my homemade vegan cream cheese, then you know how life-changing it is! If you don’t want to make your own though (because while it’s easy, it does take a bit more time than just using store bought), I really like a combination of Kite Hill and Tofutti. I find using a combination of store bought vegan cream cheeses helps to keep the cream cheese flavor neutral instead of tasting too much like one or the other brand.
• Vegan butter for butter: Of course, the main player in this recipe is the caramelized bananas in browned vegan butter, and for that, I recommend Miyoko’s or Plant Crock. Both excellent choices!

Steps to making a vegan banana pudding cheesecake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Key tip: CHILL the cheesecake

When you first bake this cheesecake, it will appear wobbly- that is OKAY and normal. Everything is super liquid-y right now, so what you want to do is allow the cheesecake to rest in a cool temperature.

But to prevent cracks, we need to do this slowly. I do this by first turning OFF the oven, cracking it, and allowing the cheesecake to still sit in the oven and slowly get used to the warm air for 1 hour. Letting the cheesecake rest in the turned-off oven for 1 hour will help gradually start the cooling process.

Then you can transfer the cheesecake to the fridge to set for at least 4 hours or overnight. I usually go the overnight option because you can leave it in there for 24-48 hours, and it’ll still be good to go with your toppings when you’re ready to top and finish.

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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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