Frozen Banoffee Cheesecake (gluten-free, dairy-free, soy-free)

As you know, we really love our cooking shows in this household! One Sunday afternoon, me and Chris were watching an episode of Jamie Oliver where he made this delicious frozen banoffee cheesecake with only 5 ingredients and minimal difficulty in terms of skill. I immediately knew I HAD to recreate it for YOU and for me 😉

Of course, that meant putting my own spin on it by using gluten-free and dairy-free ingredients and swapping out the dulce de leche that he uses for date syrup - much healthier and only 1 ingredient! As always, I used my family as my guinea pigs to test out my version of this cheesecake and all of them said the same thing - that this is by far my best dessert recipe to date!!! I swear, I didn’t pay them to say that, ha!

I was completely flattered because they all have very discerning palates and so, I feel very confident that you’ll love my spin on this Frozen Banoffee Cheesecake as much as they did.

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I loved creating this dessert. For starters, it’s been waaaay too long since I posted a dessert recipe and we all deserve a little treat every now and again, don’t we? And I’ve always wanted to try my hand at a non-dairy cheesecake and this one was a huge success. It’ll be hard to top!

Here’s the thing, it looks like a confident dessert, doesn’t it? Which is great, especially if you want to wow your family or dinner guests BUT, don’t let that deter you from making it. It’s VERY, VERY, VERY easy to whip up. Seriously, it’s deceivingly easy. Just make sure you have everything you need on hand when you decide to make it.

These are the most unique and essential components of this recipe: 1. a springform cake tin 2. any non-dairy cashew based cream cheese spread in plain (I used YOSO’s) 3. date syrup (I used Date Lady Date Syrup). You should be able to find #2 and #3 at any natural health food store.

This dessert is served best straight from the freezer - that’s how we eat it. And just so you know, I did try to cut a slice and thaw it in the fridge - just to see what the consistency would be like and I was left with a giant, soupy mess. So, fair warning, you don’t want to do that! I feel like it’s very similar to ice cream cake in that way.

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For those of you who have never heard of ‘banoffee’ before, it’s a hybrid of the words banana and toffee - exactly what this non-dairy cheesecake tastes like! Because we’re not using dulce de leche, the toffee element here is coming from the date syrup.

I really love the nice textural element that the cookie crust adds to this dessert. And the “cheesecake” filling is rich and tangy (like a cheesecake should be), but also banana-y which pairs perfectly with that toffee flavour. Then of course, those chocolate shavings on top just round out this dessert (you can never go wrong with chocolate!). It’s not an over-the-top sweet dessert like you might think and is surprisingly light, which I personally love.


Frozen Banoffee Cheesecake


1 bar of plain dark chocolate (70% or higher - whatever you like)
300 grams gluten-free oat based cookies (I used a combination of Nairn’s and GoGo Quinoa dark chocolate chip cookies)
6-7 overripe bananas
400 grams cashew based cream cheese spread (I used 2 containers of YOSO’s plain cashew based cream cheese spread)
340 gram jar of date syrup (I used Date Lady Date Syrup)
2 Tbsp coconut oil, melted
2 tsp vanilla extract


  1. Prepare springform cake tin by lining the bottom with parchment paper and rubbing just a little oil (coconut, olive, grape seed or avocado) along the sides of the tin as well as the parchment paper too.

  2. Using about 1/4 of your dark chocolate bar, melt it down in a double boiler. You should get about 1/4 cups worth of melted chocolate. Remove from heat.

  3. Place gluten-free oat cookies in a food processor and blitz them with 2 Tbsp melted coconut oil until combined. Drizzle in the melted dark chocolate and pulse until it’s incorporated. Pat mixture into cake tin in a 1cm thick layer.

  4. Peel bananas and add them into the food processor with 2 containers of cashew based cream cheese spread, 1/2 jar of date syrup, 2 tsp vanilla extract and blitz until smooth and creamy. Pour mixture over crust and freeze overnight.

  5. Before serving, shave or grate some of the remaining dark chocolate bar over top of the entire cake. It’s best to serve this straight from the freezer. We use a heavy duty knife to cut slices & enjoy it just as you would ice cream cake.

    NOTE: DO NOT thaw in the fridge or on the counter for too long - you’ll end up with a soupy mess!

Have you tried a banoffee pie or cheesecake before?
I’m curious, what do you think? Share with me below!

Don’t forget to share your recreations with me on Instagram @valeriepiccitto - I love to see what you’re cooking!

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