PALEO BANOFFEE CHEESECAKE
This Banoffee Cheesecake was a special request dessert, but it turned out so much better than I imagined. If you follow me you know that I don't eat dessert that often, but when I do THIS is the type of treat I really enjoy. It takes a little time to put together, but the end result is totally worth it. Banoffee pie in cheesecake form ... yes please!
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Paleo Banoffee CheesecakePrep time: 25 mins Cook time: 40 mins
Inactive: 1 hour Servings: 8 |
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Ingredients:
Crust Layer:
- 1 cup finely ground blanched almond flour
- 3 Tbsp. ghee
- 1/8 cup raw honey, warmed
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
Banana Cheesecake Layer:
- 2 cups raw cashews, soaked in water overnight (or boiled for 20 minutes)
- ½ cup ghee
- 2 medium sized ripe bananas
- 2 Tbsp. lemon juice
- ¼ cup raw honey
Toffee Layer:
- 1 can (13/14 oz.) full fat coconut milk
- ¼ cup raw honey
- 2 Tbsp. ghee
- ½ tsp. vanilla extract
- Dash sea salt
Whipped Coconut Cream Layer (Optional):
- 1 can (13/14 oz.) full fat coconut milk, left in fridge for 6 hours or more
- ¼ cup raw honey
- ½ tsp. vanilla extract
Topping (Optional)
- 1 ripe banana, sliced
- Dash Cacao powder
Equipment:
- 7” springform pan
- Parchment paper
- Medium sized mixing bowl
- Mixing spoon
- Blender or large food processer
- Medium sized saucepan
- Hand Mixer
Directions:
Crust Layer:
1. Preheat the oven to 350F. Line the bottom of a 7” springform pan with parchment paper.
2. Combine all crust ingredients together in medium sized bowl and mix until well combined. Press into the bottom of the springform pan to form an even layer.
3. Place in the oven and bake for 15 minutes. Remove and set aside to cool.
Banana Cheesecake Layer:
1. Add all of the ingredients into a blender and mix until very smooth (about 2 minutes). You may need to scrape the sides a few times to make sure everything is well combined.
2. Pour the cheesecake layer on top of the crust layer and place in the freezer.
Toffee Layer:
1. Place all of the ingredients in a medium sized saucepan over medium heat. Allow to boil lightly for about 30-40 minutes, stirring occasionally.
2. As the mixture starts to darken, stir frequently to prevent burning. Once the mixture thickens and has reached an amber color, remove from heat and pour on top of the banana cheesecake layer. Return the pan to the freezer and allow to set for about 1 hour.
Whipped Coconut Cream Layer (Optional):
1. About 20-30 minutes before you want to serve the cheesecake, remove it from the freezer and remove the springform pan. Set aside to thaw slightly.
2. Take the can of coconut milk and turn it upside down. Open it from the bottom and drain out the milk, leaving the cream inside. You can save the milk for smoothies or other recipes.
3. Scrape the coconut cream from the can with a spoon and place in a medium sized mixing bowl. Add the remaining ingredients and whip together using a hand mixer until fluffy.
4. Place the whipped coconut cream on top of the toffee layer.
To Finish Assembly:
1. Add the sliced bananas and a sprinkle of the cacao powder to the top of the cheesecake (optional). Serve and enjoy!
Crust Layer:
- 1 cup finely ground blanched almond flour
- 3 Tbsp. ghee
- 1/8 cup raw honey, warmed
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
Banana Cheesecake Layer:
- 2 cups raw cashews, soaked in water overnight (or boiled for 20 minutes)
- ½ cup ghee
- 2 medium sized ripe bananas
- 2 Tbsp. lemon juice
- ¼ cup raw honey
Toffee Layer:
- 1 can (13/14 oz.) full fat coconut milk
- ¼ cup raw honey
- 2 Tbsp. ghee
- ½ tsp. vanilla extract
- Dash sea salt
Whipped Coconut Cream Layer (Optional):
- 1 can (13/14 oz.) full fat coconut milk, left in fridge for 6 hours or more
- ¼ cup raw honey
- ½ tsp. vanilla extract
Topping (Optional)
- 1 ripe banana, sliced
- Dash Cacao powder
Equipment:
- 7” springform pan
- Parchment paper
- Medium sized mixing bowl
- Mixing spoon
- Blender or large food processer
- Medium sized saucepan
- Hand Mixer
Directions:
Crust Layer:
1. Preheat the oven to 350F. Line the bottom of a 7” springform pan with parchment paper.
2. Combine all crust ingredients together in medium sized bowl and mix until well combined. Press into the bottom of the springform pan to form an even layer.
3. Place in the oven and bake for 15 minutes. Remove and set aside to cool.
Banana Cheesecake Layer:
1. Add all of the ingredients into a blender and mix until very smooth (about 2 minutes). You may need to scrape the sides a few times to make sure everything is well combined.
2. Pour the cheesecake layer on top of the crust layer and place in the freezer.
Toffee Layer:
1. Place all of the ingredients in a medium sized saucepan over medium heat. Allow to boil lightly for about 30-40 minutes, stirring occasionally.
2. As the mixture starts to darken, stir frequently to prevent burning. Once the mixture thickens and has reached an amber color, remove from heat and pour on top of the banana cheesecake layer. Return the pan to the freezer and allow to set for about 1 hour.
Whipped Coconut Cream Layer (Optional):
1. About 20-30 minutes before you want to serve the cheesecake, remove it from the freezer and remove the springform pan. Set aside to thaw slightly.
2. Take the can of coconut milk and turn it upside down. Open it from the bottom and drain out the milk, leaving the cream inside. You can save the milk for smoothies or other recipes.
3. Scrape the coconut cream from the can with a spoon and place in a medium sized mixing bowl. Add the remaining ingredients and whip together using a hand mixer until fluffy.
4. Place the whipped coconut cream on top of the toffee layer.
To Finish Assembly:
1. Add the sliced bananas and a sprinkle of the cacao powder to the top of the cheesecake (optional). Serve and enjoy!
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