I loooove this rich and very Creamy Vegan Banana Cheesecake with Speculoos, the nutty flavour of the base goes perfectly with the sweet and delicate banana filling.
Cheesecake is my number 1 favourite dessert, and even though this blog is mainly about French desserts I thought I had to give my number 1 a try. I was not disappointed by it and wonder why it took me so long to get around the idea of baking a cheesecake! Baking a cheesecake is in fact very easy !
I always thought that cheesecakes were too difficult to make especially if you do not use any dairy, but I had to remind myself that this had never been a problem before! If I could make delicious dairy-free cakes, cookies and tarts, then I could also make a dairy-free cheesecake! And you can too ! Even without any baking knowledge, I will guide you 🙂
This Creamy Vegan Banana Cheesecake with Speculoos took me 20 minutes to make. You need to allow some time for the cashews to soak the night before and for the filling to set once it is in the fridge, but other than that the process itself is very quick.
For the filling I have used a mix of cashew nuts and coconut milk to which I added a banana, some agave syrup as a sweetener and ½ tsp. of agar agar powder. Mix it all, warm it up and leave in the fridge for a few hours, et voila! Bananas and walnuts are such a great match, so I have put plenty of walnuts into the base of our cheesecake.
LOTUS Biscoff Spread:
I am a huge fan of this spread (check out my Speculoos cookie recipe!) I just love the caramelised taste of it, but if you are looking for something less sugary feel free to replace the Speculoos spread by a nut butter such as cashew or almond butter.
Some of you may feel a little put off by recipes using agar agar powder and I understand because that’s how I use to feel too, mainly because I didn’t know what it was. Let me explain very briefly what agar agar is and what it does so that you can feel confident in using it to make delicious cheesecakes.
Agar agar comes from seaweeds, 100 % natural it is a great vegetarian substitute to the gelatine often use in traditional recipes. Agar agar is often used in vegan jelly, marmalade, ice cream, custard, etc. It helps to stabilize and thicken the filling.
A little goes a long way! In this Vegan Banana Cheesecake with Speculoos I have only used ½ tsp of agar agar.
Where to buy it: You can find it on Amazon.
HOW TO STORE this cheesecake:
Leave it in the fridge so that the filling remains firm. This Creamy Vegan Banana Cheesecake with Speculoos is even better the next day, I had mine for dessert over the next 5 days after making it and every single day it was a wow 😊.
I hope you try and like this Creamy Vegan Banana Cheesecake with Speculoos, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
- 65 gr dates (Medjool dates are best)
- 70 gr walnuts
- 70 gr oats
- 70 gr Speculoos butter spread
- ½ tsp. salt
- 200 gr cashew nuts
- 400 gr coconut milk ( in a can)
- 1 large banana
- 80 gr agave syrup or maple syrup
- 1/3 tsp. salt
- ½ tsp. agar agar powder
- 1 tbsp. cornflour
- ½ tsp. vanilla extract
Before you start the recipe: place the cashew nuts in a bowl filled with water and leave for 4 hours minimum (overnight is best).
Get a cake pan with removable base.
Preheat the oven to 180°C. Grease the bottom of your cake pan.
Sliced the dates into small chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend until it become a paste. Transfer into a bowl.
Place the walnuts in your food processor and blend until finely ground.
Next, add the oats, Speculoos butter spread, dates, salt and mix until it becomes sticky.
Press into a 22cm (9in) cake tin and bake for 15 minutes.
Once baked, leave out of the oven on a wire rack, do not remove from the cake tin.
Drain the cashew nuts and place them in a food processor with all other ingredients. Blend until it has reached a smooth consistency.
Transfer into a sauce pan. Bring to a boil while stirring from time to time.
When it has reached a boiling point, turn down the heat and stir for another minute.
Pour the filling over the base.
Once the filling has cooled down, place in the fridge for 4 to 6 hours until fully set.
Optional: place some sliced of caramelised bananas on top of the cheesecake. Simply melt 1 tsp. of coconut oil in a saucepan with a 1 tbsp. of cane sugar, add the sliced bananas and fry for 1 minute or so on each side.