Gluten-Free Banana Toffee Coffee Cheesecake Jars


Gluten-Free Digestive Biscuits

  • 1 cup cashew flour
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 oz. coconut sugar
  • 1/4 cup organic powdered sugar
  • 1/4 cup coconut milk

Banana Curd

  • 4 eggs, room temperature
  • 4 tbsp butter, room temperature
  • 2 tbsp lemon juice
  • 3/4 cup coconut sugar
  • 3/4 cup honey
  • 4 bananas, ripe


  •  8 oz. cream cheese
  • 1 1/2 cup heavy cream
  • 3/4 cup organic powdered sugar

Caramel Sauce

  • 1 cup cococnut sugar
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1 tbsp vanilla
  • pinch

Caramel Mousse: 

  • 8 oz. cream cheese, room temperature
  • 1 cup heavy cream
  • 1/2 cup of the caramel above
  • 1-2 bananas, sliced to layer on top of caramel

Chocolate Espresso Ganache

  • 4 oz. heavy cream
  • 4 oz. Enjoy Life Chocolate
  • 1/2 tsp vanilla
  • 1/2 tsp espresso powder

Coffee Toffee (click link- add espresso powder, take away pistachio & rose petals)

  • 1 tsp espresso powder

Top: Whipped Cream, Banana Chips, Toffee Bits, I also thought about Truffles, Also could make a chocolate mousse (that was my original plan but I ran out of room), get funky with it

IMG_4977Make it Happen: 

Digestive Biscuits: Preheat oven to 350. Pulse cashew flour, almond flour, baking powder, salt, and butter (cut butter into cubes). Add the remaining ingredients. Pulse until it comes together. Crumble on top of a parchment lined baking sheet. Bake for 15 to 20 minutes until golden. Cool. Crumble into the bottom of your desired vessel.

Banana Curd: Pulse Eggs, Butter, Lemon Juice, Coconut Sugar, Honey, and bananas until smooth. Cook over low/medium heat for 10 minutes, until thickened (coats the back of a spoon). Cool. Mix and pipe on top of cookie. Refrigerate.

Cheesecake: Whip the cream cheese with the organic powdered sugar until there are no clumps. Set aside. Switch to a whisk attachment. Add heavy cream, set mixer on medium/high. Whisk until it has peaks. You don’t want to overmix, but you also don’t want it wet or runny. Fold whip cream into the cream cheese. Pipe on top of the banana Curd. Refrigerate.

Caramel Sauce: Whisk all ingredients in a saucepan. Cook over medium heat for 8 minutes. Remove and cool. Reserve 1/2 cup for the mousse. Pipe on top of cheesecake, then layer banana slices of top.

Caramel Mousse: Beat the cream cheese until smooth. Scraping down sides several times. Add the caramel. Place in a separate bowl. Switch to a whisk attachment. Whisk the heavy cream until medium peaks form. Fold in the caramel cream cheese mix. Pipe on top of banana slices/caramel.

Chocolate Espresso Ganache: Microwave heavy cream for 1 minute. Pour over chocolate chips. Once melted, add the espresso powder and vanilla. Whisk. Cool slightly. Pipe on top of mousse.

Top: Pipe whipped cream (homemade is cool- heavy whip with a little and organic powdered sugar). Add toffee sprinkles or whatever you are adding.

Feel free to add layers (chocolate mousse), take some away. I made one without bananas for my mom and brother because they do not like bananas.







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