Caramelized Vegan ‘Brown Butter’ Banana Pudding Cheesecake: A Dairy-Free Delight

Prepare to be enchanted by this extraordinary Caramelized Vegan ‘Brown Butter’ Banana Pudding Cheesecake! It’s a decadent dessert that masterfully blends the rich, nutty notes of dairy-free brown butter with sweet, caramelized bananas, creating an unbelievably creamy cheesecake batter. Each slice is a harmonious symphony of textures and flavors, layered with fresh banana slices, silky homemade vanilla pudding, delightful vanilla cookies, and a cloud of dairy-free whipped cream. This isn’t just a cheesecake; it’s a culinary experience designed to satisfy every craving, proving that incredibly luscious desserts can also be entirely plant-based and egg-free.

Discover the Irresistible Charm of This Banana Pudding Cheesecake

If you’re an avid fan of anything banana pudding – perhaps you’ve fallen in love with my salted caramel banana pudding cups or my must-try banana pudding sheet cake – then this cheesecake is your next dessert obsession. It’s genuinely unreal, transcending expectations with its complex yet comforting flavors.

Imagine this: perfectly ripe bananas, gently sautéed until golden and caramelized in rich, nutty vegan browned butter. This isn’t just an addition; it’s the heart of the cheesecake, infusing the batter with an unparalleled depth. This exquisite banana-brown butter mixture is then blended into the creamiest, most luxurious cheesecake batter you could ever dream of, all nestled atop a classic graham cracker crust. But the indulgence doesn’t stop there!

Once baked to perfection, the cheesecake is crowned with fresh banana slices, generously dolloped with a velvety, from-scratch vanilla pudding, and finished with fluffy dairy-free whipped cream and a sprinkle of crushed vanilla wafer cookies. Every bite offers a delightful contrast of creamy, rich textures against the subtle crunch of the crust and cookies, making it impossible to resist. The most incredible part? It’s completely free of eggs and dairy, an entirely vegan masterpiece that will fool even the most discerning palates. You truly won’t believe it’s vegan!

The Secret to a Perfectly Vegan Banana Pudding Cheesecake

It’s a common question, and one we love to answer! A traditional banana pudding cheesecake, with its reliance on cream cheese, eggs, and heavy cream, doesn’t immediately sound like a vegan candidate. However, with thoughtful ingredient swaps and a touch of culinary ingenuity, we’ve crafted a vegan version that’s just as decadent, if not more so, than its conventional counterpart. Here’s how we achieve that magical transformation without compromising on taste or texture:

• Cornstarch and Dairy-Free Yogurt for Eggs: In many cheesecakes, eggs act as a binder and provide structure. For our vegan rendition, a clever combination of cornstarch (or arrowroot starch) and dairy-free yogurt steps in to perform this vital role. This simple yet effective swap ensures the cheesecake sets beautifully, maintaining that classic solid yet incredibly creamy and rich texture that cheesecake lovers adore. It’s the secret to a perfectly firm, yet melt-in-your-mouth interior.
• Vegan Heavy Cream for Heavy Cream: Achieving that lush, velvety consistency requires a rich liquid. Instead of traditional heavy cream, we turn to plant-based alternatives. You can easily find high-quality store-bought vegan heavy creams from brands like Silk or Califia, which perform wonderfully. For those who enjoy a homemade touch, my cashew cream recipe is also an excellent choice, adding another layer of wholesome goodness.
• Vegan Cream Cheese for Cream Cheese: This is arguably the most critical substitution. The cream cheese provides the characteristic tang and smooth body of any cheesecake. If you’ve had the pleasure of trying my homemade vegan cream cheese, you’ll know how transformative it is for plant-based baking. However, if time is a constraint, a combination of store-bought vegan cream cheeses from brands like Kite Hill and Tofutti works exceptionally well. Using a blend helps to achieve a neutral, balanced cream cheese flavor that doesn’t lean too heavily into the distinct profile of any single brand.
• Vegan Butter for Butter: The star of our caramelized banana component is, of course, the browned vegan butter. To achieve that rich, nutty “brown butter” flavor without dairy, high-quality vegan butter is essential. Brands like Miyoko’s and Plant Crock are outstanding choices, as they brown beautifully and impart a depth of flavor that rivals traditional butter, making those caramelized bananas truly shine.

Crafting Your Vegan Banana Pudding Cheesecake: A Step-by-Step Guide

Below is a concise overview of the steps involved in creating this magnificent vegan banana pudding cheesecake. For a complete list of ingredients and detailed measurements, please refer to the recipe card at the end of this post. These visuals are here to provide a clear understanding of each stage, ensuring your baking experience is as smooth and enjoyable as the cheesecake itself.

The Golden Rule: Chill Your Cheesecake to Perfection

One of the most vital steps in achieving a flawless, crack-free cheesecake is the chilling process. When your cheesecake first emerges from the oven, it will appear quite wobbly in the center – this is not only normal but perfectly okay! The ingredients are still very liquid and need time to solidify and firm up. The key is to allow the cheesecake to cool down very slowly and gradually.

To prevent those undesirable cracks from forming on the surface, we employ a slow cooling method. First, turn off your oven completely and crack the oven door open slightly. Allow the cheesecake to remain inside the turned-off oven for a full hour. This gentle transition helps the cheesecake gradually acclimate to the ambient temperature, preventing sudden temperature changes that can lead to cracks. It essentially jump-starts the cooling process in a controlled environment.

After this initial hour in the oven, you can then transfer the cheesecake to your refrigerator. It needs to chill there for at least 4 hours, but for the absolute best results and a truly firm, sliceable texture, I highly recommend chilling it overnight. The beauty of the overnight option is its flexibility; you can leave it in the fridge for 24-48 hours, and it will remain perfectly fresh and ready for you to add your delightful toppings whenever you’re prepared to serve. Patience truly pays off with this magnificent dessert!

Don’t forget to save this incredible recipe for later! Pin it to your favorite dessert board on Pinterest!

If you try this recipe, please share your thoughts and a rating ⭐⭐⭐⭐⭐ below. Your feedback helps others discover delicious recipes! And as always, I adore seeing your culinary creations on Instagram and Pinterest, so don’t forget to tag me there!

Recipe Card

Caramelized Vegan ‘Brown Butter’ Banana Pudding Cheesecake – No Eggs, Dairy Free!

Author: Britt Berlin

Description

This brown butter banana pudding cheesecake features caramelized bananas sautéed in dairy-free brown butter for the most luxuriously creamy banana cheesecake batter layered with fresh bananas, vanilla pudding, vanilla cookies, and dairy-free whipped cream! It’s everything you love in cheesecake form, now entirely plant-based!

Ingredients

Graham cracker crust:

• 18 sheets (280 g) vegan graham crackers
• 1/3 cup (68 g) vegan butter, melted

Caramelized ‘brown butter’ bananas:

• 3 large ripe bananas, sliced
• 3 tbsp vegan butter

Banana cheesecake batter:

• 36 ounces (904 g) vegan cream cheese, room temperature
• 1 cup (240 g) vegan heavy cream
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (120 g) dairy-free yogurt, room temperature
• 8 tbsp (80 g) cornstarch or arrowroot starch
• 1 tbsp vanilla extract

Vanilla pudding:

• 1 cup (240 mL) vegan heavy cream
• 1 cup (240 mL) dairy-free milk
• 3/4 cup (150 g) granulated sugar
• 4 tbsp (40 g) cornstarch or arrowroot starch
• 3 tbsp vegan butter
• 1 tbsp vanilla extract

For topping:

• 2 cups (480 mL) vegan heavy cream, cold (for whipping)
• 2–3 ripe bananas, sliced
• 1 cup crushed vegan Nilla wafer cookies*

Instructions

1. Prep: Line a 9-inch springform pan with parchment paper. Lightly grease the edges of the pan with a bit of cooking or coconut oil, then line them with additional parchment paper for easy removal. Preheat your oven to 400F (200°C).
2. Optional Graham Crackers: If you plan to make your own vegan graham crackers from scratch, allow approximately an hour and a half for their preparation before you begin the cheesecake. Alternatively, you can prepare them a day in advance to save time.
3. Prepare the Crust: Add the vegan graham crackers to a food processor and pulse until they form a fine, uniform crumb. Pour in the melted vegan butter and pulse again until the mixture resembles wet sand. Firmly press these cookie crumbs into the bottom of your springform pan, extending the crust slightly up the sides of the pan. Place the pan in the preheated oven and par-bake for 10-12 minutes. While the crust bakes, proceed to caramelize the bananas.
4. Caramelize the Bananas: In a medium saucepan, melt the vegan butter over medium-high heat. Allow the butter to cook for about 3-4 minutes until it begins to brown, exhibiting small brown flecks and releasing a rich, nutty aroma. Add the sliced bananas to the pan and sauté over medium heat for 3-4 minutes, until they become tender and their edges turn a beautiful golden-brown. Remove the pan from the heat.
5. Make the Cheesecake Filling: In a large food processor, combine the room-temperature vegan cream cheese and dairy-free yogurt. Process until the mixture is perfectly smooth and lump-free. Add the caramelized bananas, granulated sugar, light brown sugar, vegan heavy cream, vanilla extract, and cornstarch. Continue to cream all ingredients together until the batter is smooth and well combined. Pour this decadent cheesecake filling into your par-baked springform pan and gently smooth the top with a spatula. Place the cheesecake pan onto a separate baking sheet (this is just for easy transport, not for the water bath).
6. Reduce Oven Heat: Lower the oven temperature to 350F (175°C).
7. Create the Water Bath: This step requires quick action immediately after boiling the water. Boil 3-4 cups of water. Once boiling, carefully pour the hot water into a larger baking pan. This water bath is crucial for providing a moist baking environment, which helps prevent the cheesecake from cracking and ensures a perfectly creamy texture.
8. Bake the Cheesecake: Carefully place the baking sheet containing the water bath onto the lowest rack in your oven. Then, position the cheesecake baking sheet onto the middle rack directly above the water bath. Quickly close the oven door to maintain heat. Bake for 72-75 minutes, or until the top of the cheesecake is lightly golden. The center should still have a slight jiggle, indicating it’s set but still wonderfully creamy. Turn off the oven, crack the door slightly (about an inch), and allow the cheesecake to sit in the cooling oven for 1 hour. During this time, the water in the bath should have completely evaporated or dissolved. It’s normal for the cheesecake to seem somewhat undercooked when you first turn off the oven; the residual heat will continue to cook it gently.
9. Chill the Cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Once slightly cooled, cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for a minimum of 4 hours, or ideally, overnight. This crucial step allows the cheesecake to fully set and firm up.
10. Make the Vanilla Pudding: You can prepare the vanilla pudding after the cheesecake is made if you plan to serve it within a few hours. Alternatively, make the pudding the morning of the next day. In a small saucepan, whisk together all pudding ingredients except for the vegan butter. Place the saucepan over medium heat and continue whisking constantly until the mixture begins to bubble and thickens, which usually takes about 5 minutes. Reduce the heat, stir in the vegan butter until melted and fully incorporated, then remove the pudding from the heat and set it aside to cool completely.
11. Assemble the Cheesecake: When you are ready to assemble, ensure all ingredients, including the cheesecake and pudding, are thoroughly chilled. For the vegan whipped cream, you can either prepare it from scratch according to package directions or use a store-bought vegan ‘cool whip’ alternative (such as from So Delicious!). Carefully remove the chilled cheesecake from its springform pan. Arrange sliced ripe banana coins evenly over the top of the cheesecake, followed by a generous layer of the cooled vanilla pudding. Sprinkle a layer of crushed vanilla wafer cookies over the pudding. Repeat these layers (bananas, pudding, cookies) until you’ve used all the vanilla pudding. Finally, top the entire cheesecake with generous dollops of vegan whipped cream, garnished with additional fresh banana slices and a few more vanilla wafer cookies for visual appeal and extra crunch.
12. Serve and Enjoy!: Slice your magnificent Caramelized Vegan ‘Brown Butter’ Banana Pudding Cheesecake and savor every delightful bite. Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

Notes

• Gluten-Free Option: To make this recipe entirely gluten-free, use my homemade gluten-free vegan graham cracker recipe (linked above) for the crust. Additionally, ensure you use gluten-free vanilla wafer cookies for the topping; brands like Partake offer excellent options.
• Vegan Nilla Wafers: The “Nilla wafer” style cookies I used in this recipe are from the 365 Whole Foods brand. These are naturally vegan, meaning they contain no eggs or dairy, making them a perfect plant-based choice for this dessert.