No Bake Banana Cheesecakes with Lemon Curd
These no-bake banana cheesecakes are so quick and simple to make. The creamy cheesecake filling, mouth-watering lemon curd and spice and caramel flavour of Biscoff biscuits make a perfect combination!
Ingredients
Biscoff biscuit crust
- 100 g Lotus Biscoff biscuits crushed
- 30 g coconut oil melted
Cheesecake filling
- 100 g coconut butter melted
- 200 g cashew nuts soaked overnight
- Juice of 1/2 lemon
- 50 g coconut sugar
- 2 bananas ripe
- 2 tsp vanilla extract
Lemon curd
- 100 ml maple syrup
- 1 tbsp cornstarch
- 120 ml coconut milk
- Juice of 2 lemons
- Lemon zest (from about 1 lemon)
- A pinch of turmeric
Instructions
- Make the crust by combining the crushed biscuits with the coconut oil.
- For the cheesecake filling, blend all the ingredients in a food processor.
- To make the lemon curd, add the lemon juice and cornstarch to a small bowl and whisk it together. In a small saucepan, whisk the coconut milk and lemon zest to combine. Place the saucepan over medium heat and add the the lemon juice, cornstarch, maple syrup and turmeric. Bring it to boil, whisking frequently, until the curd thickens. Remove it from the heat and let it cool.
- Divide the layers evenly between individual serving dishes (about 2 tablespoon per serving dish).