There are some times and places when you need the biggest and best. This is one of those times. Making this awesome dark chocolate, almond butter, vegan caramel, and banana cheesecake is simple if you get this recipe right. It’s rich, delicious, and impressive!
You can’t go wrong with bananas and dark chocolate, but add some vegan caramel to that equation and you have a match made in heaven. In all seriousness, I was surprised at how well the flavors complement each other.
You won’t find many recipes for vegan caramel cheesecake floating around on the internet. I’ve done my research on this and can promise you that this is the one.
This plant-based caramel recipe is creamy, full of flavor, and made with full coconut milk! The best part? This banana cheesecake will last in the refrigerator for several days without getting too hard or dry to enjoy.
Before going to the recipe, let’s see a little information about one of the main ingredients: Banana!
Banana:
Bananas grow on trees, which you can recognize by their long trunks and branches.
The best bananas are yellow with black spots on the skin.
Banana is a delicious and nutritious fruit that is a staple of many diets. Bananas are also very versatile, you can eat them raw, cook them, blend them in smoothies, use them in cheesecakes, or make banana bread.
Nutritional information:
Bananas are one of the most popular fruits. They’re also considered to be one of the best sources of potassium, which is important for healthy muscles and bones. Bananas are also high in fiber, which helps you feel fuller for longer.
Bananas are a great source of vitamin C as well as vitamin B6, magnesium, and manganese. They can help boost your immune system and improve your mood when you’re feeling down!
A typical banana has about 110 calories, 1 gram of protein, 2 grams of fat, and 23 grams of carbohydrates.
10 Banana benefits:
1. Banana is the perfect snack food
2. It’s an excellent source of potassium
3. Bananas are rich in fiber, which helps to prevent constipation
4. Bananas are a good source of vitamin B6, which can help to lower blood pressure and reduce the risk of cardiovascular disease
5. Bananas are a great source of tryptophan, an amino acid that helps to support mood and relaxation
6. Bananas are high in antioxidants that fight free radicals and protect cells from damage caused by oxidation
7. Bananas are a good source of magnesium, which helps maintain healthy bones, muscles, and nerves
8. Bananas can help to improve digestion because they contain natural enzymes that promote healthy digestive processes
9. Bananas are rich in vitamin C (about 10% by weight), which can help boost immunity by boosting the production of white blood cells while fighting infections such as colds or flu viruses; they also help promote healthy tissue growth throughout the body
10. Because they contain so much water (95% by weight), bananas make great snacks for athletes because they provide energy without adding extra calories that can make you feel bloated or sluggish.
1st Layer – Oreo
2nd Layer – Almond Butter + Cream Cheese
3rd Layer – Dark chocolate + Lime Zest + Cream Cheese
4th Layer – A Layer of Banana Slices + Banana Puree + Rum + Cream Cheese
5th Layer – Vegan Caramel + Cream Cheese
6th Layer – Mirror Glaze Colored + Chocolate Flower
INGREDIENTS:
Crust ingredients:
- 300 g Oreo biscuits (without cream)
- 120 g unsalted butter
- 1 tsp lemon extract.
Ingredients for the filling:
- 500 g Mascarpone
- 500 g Ricotta
- 240 g dark chocolate (70%)
- 4 ripped bananas (3 for the puree – simply blend them with a hand blender)
- 2 tsp rum (I used Marama Spiced)
- 30 g of Stevia /sweetener
- 35 g of gelatin +180 ml cold water
- 1 tsp of lemon essence
- The zest from a lime
- 1 tbsp lemon juice.
Ingredients for the almond butter:
- 300 g of raw almonds
- 2 tablespoons of neutral oil
- 1 pinch of salt.
You will obtain 250 g of almond butter)
Ingredients for the vegan caramel:
- 250 ml maple syrup
- 200 g coconut cream
- 2 tablespoons of coconut oil
- ½ tsp almond essence
- 1 pinch of salt.
You will obtain 250 g of vegan caramel (find here my Homemade Vegan Caramel)
Ingredients for the dark mirror glaze:
- ½ cup water
- â…” cup unsweetened heavy cream (30%)
- 80 g unsweetened Dutch cocoa powder (I used Van Houten)
- 1 cup vegan condensed milkÂ
- 12 g of gelatin + 70 ml of water.
Ingredients for the colored chocolate mirror glaze:
- 100 g unsweetened white vegan chocolate
- 50 ml unsweetened heavy cream (30%)
- 130 ml vegan condensed milk (Find here my homemade vegan, dairy-free, sugar-free condensed milk recipe)
- 6 g of gelatin + 30 ml of water
- Yellow bio food coloring
- White bio food coloring
- Brown bio food coloring
- Olive Green bio food coloring.
INSTRUCTIONS for this no-bake dark chocolate, vegan caramel, and banana cheesecake:
Make the almond butter:
1. Place the almonds on a baking tray lined with baking paper and roast for 8 minutes at 180 degrees Celsius, then let them cool completely to room temperature
2. Transfer the roasted almonds to the blender and blend them for 4-5 minutes adding oil from time to time. After 5 minutes, you will have almond butter.
3. Transfer the almond butter to an airtight container and refrigerate.
Note: I suggest you make the almond butter and the vegan caramel 1 day before making the cheesecake!
Make the crust:
4. Remove the cream from the Oreo, then crush the biscuits.
5. Melt the butter in a saucepan.
6. Add the Oreo crumbles, lemon essence, and melted butter to the chopper and mix until smooth.
7. Place the composition thus obtained in a 21 cm springform pan, press, and place in the fridge until the filling is ready.
Make the filling:
8. The gelatin is left to hydrate in water for 10 minutes.
9. Melt the chocolate on bain Marie, let it cool at room temperature, then blend the bananas into a puree (and incorporate also the rum).
10. Put the ricotta in a large bowl, add the mascarpone, and Stevia, and mix gently until the composition becomes creamy. Beat it for 1 minute at high speed. At the end add the lemon essence, lemon juice, and the melted bloomed gelatin and mix for another 10 seconds.
11. Divide the cream into 4 bowls, in equal parts. Now add in each bowl the 4 fillings (almond butter, vegan caramel, banana puree, and dark chocolate + lime zest) and mix lightly with a wooden spoon/spatula until completely incorporated,
Assembling the cheesecake:
12. Pour the almond butter filling over the biscuit base then put it in the freezer for an hour and a half to harden the cream.
13. Remove the cheesecake from the freezer, pour the dark chocolate and lime zest cream over the almond butter layer, and refrigerate it for an hour and a half.
14. Remove the cheesecake from the freezer, cut a banana into slices, and place them circularly on top of the dark chocolate and zest layer after that, pour the banana puree cream, then put it in the freezer for an hour and a half to harden.  Â
15. Remove the cheesecake from the freezer, pour the vegan caramel cream over the banana puree layer, then up in the freezer for an hour and a half to harden the cream, then put it in the fridge overnight to set.
Notes: To get the perfect definition of the layers, I suggest you heat each layer separately, not much, just until it becomes runny, mixing constantly,
Make the black mirror glaze:
16. In 70 ml of water put the gelatin and let it hydrate for 10 minutes.
17. Put in a pot, the water, whipped cream, condensed milk, and Dutch cocoa powder, stir continuously, and boil for 1 minute. Take off the heat, add the bloomed gelatin, and stir until perfectly incorporated, pass the obtained composition through a sieve, then mix with a hand blender.
Make the colored chocolate mirror glaze:
18. Chop the chocolate and set it aside.
19. In 30 ml of water put the gelatin and let it hydrate for 10 minutes.
20. In a pot, pour the whipped cream and condensed milk in, stir continuously, and boil for 1 minute.Â
21. Take off the heat, add the bloomed gelatin, and stir until perfectly incorporated, then pour over the chopped chocolate and stir until combined, pass the obtained composition through a sieve, then mix with a hand blender to obtain that beautiful shiny look.
22. Divide the glaze into 4 parts (3 parts x 30% each, and 1 x 10% for the white glaze) in which you add the 4 colors and mix until well incorporated.
23. Cover the glaze with a cling film to avoid creating condensation. Let it cool to 32-35 degrees.
24. Remove the cheesecake from the freezer, release it from the springform, place it on a container/bowl narrower than the cake, and start pouring the black glaze, then pour the rest of the glaze with the other 4 colors and pass through with a spatula.
25. Allow the excess to drain and refrigerate for another 2 hours.
Decoration:
26. Remove the cheesecake from the fridge, place it on a cake stand, and garnish with Oreo crumbs, crushed almonds, and banana slices. I also did as you see a chocolate flower decoration.
And some pics with the section of this no-bake, sugar-free, fabulous peanut butter, vegan caramel, banana puree, and dark chocolate cheesecake:
Last Thoughts:
There you have it: A delicious, healthy dessert that everyone can enjoy. This recipe is so amazing, it will knock your socks off and make you drool uncontrollably. It consists of 6 layers of deliciousness.
This dessert is sinfully decadent and bursting with flavors from almond butter, bananas, vegan caramel, and dark chocolate.
This banana cheesecake is perfect for gatherings, and parties and makes an amazing dessert.
I hope you are inspired to create something new, whether now or later. I recommend you give it a try!
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