Vegan Banana Coconut Cream Cheesecake with Anzac Biscuit Crust
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: serves 10
 
Creamy and smooth banana coconut cream cheesecake filling. Complements a variety of cheesecake crusts for a result that competes with the best dairy cheesecakes.
Ingredients
  • Crust:
  • 1 cup rolled oats (I use thick oats)
  • 1 cup whole wheat flour
  • ⅔ cup cane sugar (you can also use brown sugar - use 1 cup if you like them sweet)
  • ⅔ cup shredded coconut (unsweetened)
  • ½ cup coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp boiling water
  • ½ tsp baking soda
  • pinch of salt (optional)
  • Filling:
  • 1¼ cup cashews
  • 4 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 1 ripe banana
  • ⅓ cup coconut cream (TIP: put the can in the freezer for 20 min and then turn it over before opening - all the creamy fat will separate from the liquid for you so you get an extra creamy result)
  • ½ tsp vanilla
  • Juice of ⅓ of a lemon (~ 2 Tbsp)
  • ⅛ tsp salt
  • Topping:
  • 2-3 Tbsp coconut cream
  • 2-4 Tbsp chocolate chips
  • a splash of maple syrup (optional)
Instructions
  1. Soak your cashews in water for 36 hours in advance.
  2. To prepare the crust, preheat the oven to 180 C and line a baking sheet (or two)
  3. Warm the coconut oil to a liquid state if necessary and add to your mixing bowl.
  4. Add the sugar, vanilla, and maple syrup to the oil and stir until uniform.
  5. In a separate bowl mix the flour, oats, coconut and salt before adding it to the wet mixture. Stir until well combined.
  6. In a small dish, add the baking soda to the boiled water and stir until it stops bubbling. Pour it onto your batter and stir until well distributed.
  7. Press into a lined spring form pan, cover with parchment paper and weigh down with nuts or beans.
  8. Bake for 8, remove the paper and nuts/beans and return to the over to cook for another 2 minutes. Let cool.
  9. To make the filling, Drain the water from your cashews and add them to the food processor together with all your other ingredients.
  10. Pulse for 2-3 minutes until smooth (scrape down the sides of the bowl if necessary).
  11. Pour the mixture into the pan so it evenly covers the crust and set aside.
  12. For the chocolate drizzle, in a saucepan heat 2-3Tbsp coconut cream (ignore the clear liquid. just take the creamy party) on the stove and remove from the heat. Add chocolate chips starting with 2 Tbsp and stir to help them melt. Add maple syrup to sweeten to taste. Stir as it thickens.
  13. Once the chocolate mixture has cooled for a minute, take a spoon and drizzle the chocolate around your cake (I attempted circles but you can do it as you wish).
  14. To create the webbed look, take a fork and gently drag it outwards from the center along the surface of the cake.
  15. Let sit in the freezer for 1 hour to set and then move to the fridge.
Nutrition Information
Serving size: ⅛th of cake Calories: 468.6 Fat: 32.83g Saturated fat: 22.59g Carbohydrates: 41.8g Sugar: 20.31g Sodium: 103.18mg Fiber: 4.39g Protein: 6.83g Cholesterol: 0.19mg
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/vegan-cheesecake-banana-coconut-cream-cheesecake