Vegan Banana Bread Cheesecake

Vegan Banana Bread Cheesecake

Made with Let's Do Organic Heavy Coconut Cream by @the_bananadiaries

This unbelievably vegan banana bread cheesecake is silky and creamy with swirls of the best banana bread baked into a custard-like banana cheesecake batter!

It’s the best of banana bread and cheesecake combined- but no eggs and no dairy!

Topped with vegan whipped cream, fresh bananas, and a hefty drizzle of salted dairy free caramel!

This banana bread cheesecake is a shockingly successful, mouthwatering dessert that will wow any crowd- just be careful in telling them that it’s vegan too because they’ll be absolutely SPEECHLESS.

The best part is that the cheesecake batter is made in a food processor or blender, and the banana bread batter is just a bowl and a whisk! How simple is that? You don’t even need a water bath, unlike most cheesecake recipes. '

How is this cheesecake made without eggs you ask? Our main egg replacement is Let's Do Organic Cornstarch.

The creamy dairy-free cheesecake filling is made with Let’s Do Organic Heavy Coconut Cream, imparting rich, creamy, texture and taste.

This incredibly rich and creamy banana cheesecake batter, almost resembles banana pudding with swirls of fresh banana bread throughout! Let's get baking!


Banana Cheesecake Filling:
  • 2 large very ripe bananas
  • 4 8-ounce containers (32 ounces) vegan cream cheese, room temperature
  • 1/2 cup (120 g) dairy free yogurt or dairy free sour cream, room temperature
  • 1 cup (240 mL) Let's Do Organic Heavy Coconut Cream
  • 1/2 cup (100 g) organic granulated sugar
  • 1/2 cup (110 g) light brown sugar
  • 8 tbsp (80 g) Let's Do Organic Cornstarch
  • 1 tbsp vanilla extract
Banana Bread Base:
  • 2 large bananas, mashed
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (55 g) light brown sugar
  • 2 tbsp (30 mL) coconut milk or dairy free milk
  • 2 tbsp neutral oil
  • 1 tsp vanilla extract
  • 1 cup (125 g) all purpose flour*
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt


  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 350.
  2. Bake the bananas: Place the bananas from both the cheesecake and the banana bread (4 total bananas) with the skin on them onto a parchment lined baking sheet, and bake them for 5-8 minutes, or until the peels are blackened. Remove them from the oven and allow them to cool. Then mash 2 bananas together for the cheesecake batter then mash the remaining 2 together in a separate small bowl for the banana bread batter. Set aside.
  3. Make the cheesecake batter: In a food processor, add in all of the vegan cheesecake batter ingredients, including the mashed banana. Blend until smooth, then set aside.
  4. Make the banana bread batter: In a medium bowl, combine the remaining 2 bananas, sugar, brown sugar, dairy free milk, neutral oil, and vanilla extract. Whisk to combine, then stir in the leaving agents (baking powder and baking soda) and salt. Finally whisk in the flour.
  5. Swirl the banana bread cheesecake: Add about half of the cheesecake batter to the prepared springform pan, followed by three 1/3-cup sized dollops of banana bread batter. Add the remaining cheesecake batter on top, followed by the remaining cheesecake batter. Use a butter knife to swirl the banana bread through the cheesecake batter, being careful not to over mix.
  6. Bake: Place the cheesecake into the oven to bake for 65-75 minutes, or until the edges are light golden. The middle will still wiggle, a little bit, but that is normal.
  7. Cool: Remove the cheesecake from the oven to cool for 30 minutes to an hour at room temperature. Then cover the cheesecake and chill in the fridge for 4 hours or overnight.
  8. Serve and enjoy! When ready to serve, top with vegan whipped cream, salted caramel, and fresh banana coins. Slice, and enjoy!


Gluten free: we use King Arthur Measure for Measure gluten free flour to make it entirely gluten free. Add ins: Feel free to stir in vegan chocolate chips or chopped walnuts to either the banana bread batter or cheesecake batter!