This is the perfect recipe to do with kiddies or if you are looking to create a speedy yummy vegan dessert. Last year when we sold our vegan cheesecakes at London markets and Vegan Nights, we always made sure our banoffe slices were on the menu. These were our best sellers every single time, and you will soon find out why.
Fancy making your own? Great because we have found a simple way to recreate our banoffee slices - 100% plant based indulgence.
What You'll Need?
Square 8 inch baking tin
Food Processor or Rolling Pin & Freezer Bag
65g Sifted Icing Sugar
100g Vegetable Margarine - the best brands include: Vitalite, Pure, Flora Plant based
1 Jar Biscoff Biscuit Spread Smooth
Take the cream cheese alternative out of the fridge and sit at room temperature an hour before you start to make your cheesecake.
Grease and line your baking tin with parchment paper.
To make the biscuit base, using a food processor add the biscuit and vegetable margarine and blitz. If you aren't using a food processor, melt the margarine first before bashing the biscuit into small crumb. Press the buttery biscuit base into the tin to create a level base layer. Once done pop the tin in the fridge to set, whilst we make the filling.
In a food processor or mixing bowl mix the cream cheese with the sifted icing sugar.
Once combined add in the whole jar of biscoff spread and cream together until you have a light caramel mixture.
Pour the caramel cream cheese layer on top of the buttery biscuit base.
Level out the cheesecake layer and pop the cheesecake in the fridge for 4 hours - overnight for best results.
Take out of the tin when ready, chop up the cheesecake into rectangles.
Melt your dark chocolate and drizzle over your cheesecake bites.
Top with slices of banana for the ultimate banoffee slices.
To make these bites into a round celebration like this one... All you have to do is repeat the same recipe in a round 8 inch baking tin :)
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