Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year


For the base:

For the filling:

For the caramel sauce:



  1. Preheat the oven to 150 oC
  2. Grease a 9" round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the banana mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. To make the caramel sauce place the caster sugar and dairy free milk into a large saucepan
  13. Put on a medium heat and bring to the boil
  14. Turn down the heat so the milk is bubbling gently
  15. Leave for 30-40 minutes stirring occasionally
  16. Once the milk has thickened and turned a golden colour stir in the dairy free spread
  17. Allow to cool and then pour over the cheesecake
  18. Top with sliced banana and chocolate shavings
Keywords: gluten free cheesecake, dairy free cheesecake
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