Banoffee Cheesecake


Banoffee Cheesecake

Gluten Free – Dairy Free – Egg Free – Vegan

My husband Howard and son Ted are not great fans of bananas so I wasn’t sure whether they were going to like this dessert. I’m making it for a party at the weekend so I wanted guinea pigs to test it for me. Howard loved it but Ted sadly didn’t even try it. So fingers crossed our friends enjoy it as much as Howard did.

The dessert is based on the strawberry cheesecake I made in the summer for the adults at Ted’s party. Since then I have been thinking about how I could make different cheesecakes from that recipe. I don’t know where the idea for a Banoffee Cheesecake came from but I decided to go with it. The only trouble I had was deciding how to make the caramel.

Suddenly I thought Maca powder tastes like caramel. Maca is a pleasant slightly sweet tasting root vegetable that normally comes in powder form. It is not only a natural source of healing nutrition but it has a reputation for being a safe superfood. Maca is grown and it has been consumed for medicinal benefits for thousands of years in the Andes Mountains.

It is a plant that is very high in plant based nutrients including protein, fibre, calcium, magnesium and many others. These nutrients can be absorbed easily into the digestive system which makes Maca powder a great food to eat. Maca can benefit fertility in both men and women, it can also be a hormone booster and increase energy levels. Plus it can help with stamina, improved sexual function, memory and focus.

Maca powder is definitely worth trying if you love the caramel taste but don’t want the calories. As well as adding it to this delicious cheesecake which I know you are all going to do. It can be added to smoothies or milk with breakfast. We like to add it to porridge in the morning. Definitely worth trying in this cheesecake first.

Serves 8 – 10

Banoffee cheesecake 4

Banoffee Cheesecake

Equipment needed

  • Sharp small knife
  • Chopping Board
  • Scales
  • Bowl
  • Food processor
  • Juicer or fork
  • Small pan
  • Stirring spoon
  • Spring loaded cake tin

Ingredients for the base

  • Pecans x 150g
  • Dates x 150g
  • Raw cacao powder x 50g
  • Coconut oil x 50g

Method for base

  • Start by removing the stones from the dates and set aside.
  • Put the small pan on the hob on a low to medium heat and add in the coconut oil.
  • Stir until melted but not cooking
  • Place the dates (stones removed!), pecans, and raw cacao powder into the food processor.
  • Pour over the coconut oil as evenly as possible.
  • Blend all of the ingredients together.
  • They should resemble bread crumbs.
  • Finally, spread the base on the bottom of the cake tin as evenly as possible.
  • Pat it down to compact it into the base.
  • Put it in the fridge for at least two hours.

For the caramel

  • Coconut oil x 100g
  • Coconut sugar x 100g
  • Coconut cream x 200mls
  • Maca powder x 1tsp


  • Put the coconut oil, coconut sugar, coconut cream and maca powder into the small sauce pan.
  • Turn the hob onto a high heat and melt the ingredients together.
    • The coconut sugar is quite hard and may not melt down. Don’t worry if it doesn’t it gives the base an extra crunch.
  • Once all the ingredients are melted together pour over the base and put back into the fridge for a couple of hours.

Ingredient for the Banana Cream Cheese

  • Banana x 1
  • Maca powder x 2 tsps
  • Cashew Nuts x 250g
  • Coconut milk x enough to cover the nuts
  • Lemon x 1
  • Maple Syrup x 2 tbsp
  • Coconut oil x 100g


  • Start by soaking the cashew nuts in enough milk to cover them.
  • Store them in the fridge for at least 4 hours or overnight.
  • Slice the banana with the small knife and put it into the food processor.
  • Add in the soaked cashew nuts, maple syrup, maca powder and coconut oil.
  • Cut the lemon in half and juice with the juicer or fork.
  • Blend all the ingredients together until a smooth paste is formed.

Method for putting the topping and base together

  • Remove the already made base from the fridge.
  • Then spread the banoffee topping over the caramel as evenly as possible.
  • Finally put the cheesecake back into the fridge and leave for six hours at least or overnight preferably.
  • Before serving, slice another banana, then put these evenly around the outside of the cake.
  • Serve and enjoy.
Banoffee cheesecake 6

Banoffee Cheesecake


Banoffee Cheesecake is a deliciously sweet and yummy dessert. I am looking forward to trying it out on our friends at the weekend. After my husband gave it a big thumbs up I have no doubt they will all enjoy it too. The best part about the pudding is that it can be frozen. So if you are a single or you aren’t having friends over, you can freeze any leftovers. Plus it makes a great breakfast or mid afternoon treat. However you decide to eat this yummy dish, as always, enjoy!

What is your favourite cheesecake recipe? Have you invented a cheesecake recipe? I would like to know so please feel free to like, comment or subscribe to my blog.