Paleo Banoffee Cheesecake Recipe
Do you love bananas and cheesecake? Let me guess, you want to eat healthy paleo but you want to taste that decadent banoffee cheesecake in its all its glory. Well, you have come to the right place as today you are going to make this delicious paleo banoffee cheesecake which will have your taste buds dancing.
A very big thank you to the guys over at paleoyumyum.com for this spendid recipe and image. As you know I love to make eat cheesecake and I love bananas, so I was looking for inspiration and found this delicious paleo banoffee cheesecake recipe.
What first caught my eye was the rustic look the cheesecake gave me, that warm and hearty come and eat me now look! well I just had to make it. I can report that this cheesecake is a great cheesecake to make and will not let you and your taste buds down.
1 1/4 cups of almond flour
4 table spoons of Ghee (3 is it’s solid)
Two tbsp maple syrup
Tsp vanilla extract
2 cups of boiled cashews (20-25 minutes to boil)
2 tbsp ghee
3 tbsp lemon juice
4 tbsp honey
Can of coconut milk
2 tbsp ghee
2 tbsp honey
Tsp vanilla extract
CREAM & TOPPING:
Coconut cream (leave in fridge overnight to solidify it, then remove the milk)
4 tbsp maple syrup
1/2 tsp vanilla extract
Paleo Banoffee Cheesecake Method
Once you have checked and ensured that you have all the ingredients to make your banoffee cheesecake, you can then proceed to mix all the base ingredients together. Bake at around 350ºF /which is around 175ºC for 15 minutes.
While the base is cooking away, it’s time to boil the cashews, you can of course also do this earlier if you are short on time and the type that likes to prepare in advance.
Then, chop up your banana and add it to all of your cheesecake ingredients, your cheesecake base should be about ready now.
You can then take it out of the oven and let it cool on a wire rack. Add the cashews to the cheesecake when they’re ready, blend it all together with a blender or hand blender on a medium to high speed, then add to cheesecake base and pop it in the freezer for now.
Onwards to create the tasty toffee! First, add all the ingredients to a pan, then simmer for around about half an hour or so. Be sure to stir it now and again, after around 25-30 minutes stir constantly for another 10 to 15 more. When it goes a lovely toffee colour and consistency and when there is very little steam it should be ready.
Take the base and cheesecake out from the freezer, and replace it with the toffee, you can then put it back in the freezer for at least an hour or so, if not more.
After around an hour, or just before you want to eat it, start making the cream. Add all the ingredients into a bowl. Whip it all up, chop up your banana and add to the cheesecake. Sprinkle your paleo banoffee cheesecake with a generous sprinkle cocoa, serve and enjoy this delicious cheesecake.
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