Gluten-Free + Vegan Banana Bread Cheesecakes (mini-no-bake)
Try this easy recipe to turn your gluten-free vegan sunken banana bread into a no-sweat masterpiece!
I first came up with this recipe thanks to a little baking mishap. I was fulfilling an order for my gluten-free chocolate chip banana bread, Dracee's Banana Bread, and made a simple baker’s mistake—I put too many items in the oven at once. When I went to check on my loaf, it had completely caved in. I knew then that it was a goner, and while I baked a perfect replacement for my order, I couldn’t bring myself to throw away a whole loaf of banana bread. I hate food waste, which is why I sell most of my items in bulk. So, I started to think creatively: who would eat this sunken loaf, and what could I turn it into? We had just returned from a trip to Tucson, and our neighbor, Emily, had helped watch our sweet dog, Wiki. I initially thought of making banana bread pudding, which is simple and delicious, but when I asked Emily if she liked it, she replied, “Not really.” That’s okay, because I don’t really like bread pudding either, but it was the first thing that came to mind.
So, I got my creative wheels spinning. Why not make a crust of some sort? I also just happened to have some non-stick cupcake liners from an Amazon order, and voilà—mini cheesecakes! Luckily, Emily was willing to give them a try; she’s been my long-suffering taste tester for a while now. I’d love to say that every creation has been perfect, but that would be a lie. A big thanks to Emily for always being my trustworthy tester! So there you have it—from that happy accident, the banana bread cheesecake was born and, to my surprise, it’s now gaining traction amongst many obliging taste testers.
Now it’s your turn to try! Enjoy this delish, unbelievably gluten-free, dairy free, and vegan banana bread cheesecake recipe. This cheesecake filling will fool the crowds, the tangy element from the almond and lemon marry perfectly together. The banana bread crust, not overly sweet and with a hint of banana which you also get from decoration. A drizzle of vegan salted caramel just takes it to the next level of OH MY GOSH this is GOOD.
Gluten-Free + Vegan Banana Bread Cheesecake Recipe
This is an EASY mini cheesecake recipe EVERYONE will enjoy!
Make it for your next gathering & let me know if you try it.
This recipe makes 12 mini cheesecakes, and is a great way to use up a sunken or day-old gluten-free vegan banana bread loaf.
Yields: 12 mini cheesecakes Prep Time: 20 minutes Chill Time: 4 hours or overnight
Equipment:
Sheet pan
Parchment paper
12-cup muffin tin
12 cupcake liners
Food processor
Stand mixer with paddle attachment or handheld mixer
Measuring cups and spoons
Glass measuring cup or pitcher
Ingredients:
1 sunken gluten-free vegan banana bread loaf
2 cups vegan cream cheese (room temperature, Kite Hill is recommended)
2/3 cup raw cane sugar
1/2 cup coconut oil, melted
1/3 cup lemon juice (use 1/4 cup for a sweeter cheesecake)
1-2 whole bananas, for decoration
Instructions:
1. Prepare the Banana Bread Crust:
Tear or cut the banana bread loaf into small, even pieces and spread them out on a sheet pan lined with parchment paper.
Place the sheet pan in the refrigerator overnight to allow the banana bread pieces to dry out. This is a crucial step for a crumbly crust.
Once dried, add about 2 cups of the dried banana bread pieces to a food processor.
Pulse until a crumbly, crust-like consistency is achieved. Be careful not to over-process, or it will become sticky. Set aside. You can freeze any leftover dried banana bread for a future batch.
2. Make the Cheesecake Filling:
In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), add the room temperature vegan cream cheese and raw cane sugar.
Mix on low speed until the mixture is smooth and well-combined, scraping down the sides of the bowl as needed.
Slowly pour in the melted coconut oil and continue to mix until fully incorporated.
Finally, add the lemon juice and mix until the filling is smooth and lump-free.
3. Assemble the Mini Cheesecakes:
Line the 12-cup muffin tin with cupcake liners.
Evenly distribute the banana bread crust mixture into the bottom of each cupcake liner.
Gently press the crust down with your fingers or the back of a spoon to create a firm, flat base. It's okay if it becomes sticky now.
Pour the cheesecake filling into a glass measuring cup or pitcher. This makes it easier to fill each liner.
Carefully pour the filling into each cupcake liner, filling them about 3/4 of the way full.
4. Chill and Decorate:
Place the muffin tin on a flat surface in the refrigerator.
Allow the mini cheesecakes to chill for a minimum of 4 hours, or preferably overnight, until they are completely set.
Once the cheesecakes are set, thinly slice the remaining fresh banana.
Decorate each mini cheesecake with 2-3 slices of banana on the top right corner.
Optional: For extra flair, you can drizzle the tops with a vegan salted caramel sauce like I did or melted dark chocolate with a sprinkle of Maldon salt! YUMMY!
