Gooey Vegan Banana Cheesecake
You don’t need to be vegan to fall in love with this luscious banana cheesecake. Naturally sweetened with dates and ripe bananas, it’s full of creamy, gooey goodness with a hint of spice and crunch. The texture is incredibly smooth thanks to soaked cashews, and the flavor is delicate yet satisfying. Perfect for a no-bake treat that feels decadent but is packed with whole-food ingredients.
Note: This recipe requires a little planning ahead—soak the cashews overnight and freeze two bananas (with the skins on) in advance.
Ingredients
Yield:
Notes
A creamy, no-bake vegan banana cheesecake made with wholesome ingredients like dates, cashews, and maple syrup—deliciously dairy-free and naturally sweet.
Directions
Step 1
For the base: Pour boiling water over the dried dates and banana chips and leave for 5 minutes to soften. Drain
Step 2
Add the dates, dried bananas and cashews to a food processor and blend for a few minutes until a sticky, crumbly mixture is formed.
Step 3
Add the melted coconut oil, salt, and cinnamon. Blend again briefly until combined.
Step 4
Press the mixture firmly into the bottom of a 9-inch (22 cm) round cake pan lined with parchment paper.
Step 5
Place in the fridge for 30 minutes to set.
Step 6
For the Cheesecake Filling: You need to soak your cashews for at least 8 hours in water for a creamier texture.
Step 7
Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
Step 8
Blend on high speed for a few minutes or until the mixture is completely smooth.
Step 9
Take the base out of the fridge and pour the cheesecake mixture on top.
Step 10
Return to the fridge and leave it to chill for a few hours or until completely set.
Step 11
Decorate with melted chocolate, dried bananas chips and chopped nuts.
Ingredients
Yield:
Notes
A creamy, no-bake vegan banana cheesecake made with wholesome ingredients like dates, cashews, and maple syrup—deliciously dairy-free and naturally sweet.
Directions
Step 1
For the base: Pour boiling water over the dried dates and banana chips and leave for 5 minutes to soften. Drain
Step 2
Add the dates, dried bananas and cashews to a food processor and blend for a few minutes until a sticky, crumbly mixture is formed.
Step 3
Add the melted coconut oil, salt, and cinnamon. Blend again briefly until combined.
Step 4
Press the mixture firmly into the bottom of a 9-inch (22 cm) round cake pan lined with parchment paper.
Step 5
Place in the fridge for 30 minutes to set.
Step 6
For the Cheesecake Filling: You need to soak your cashews for at least 8 hours in water for a creamier texture.
Step 7
Drain and rinse the cashews then add them to your blender/food processor along with the rest of the cheesecake filling ingredients.
Step 8
Blend on high speed for a few minutes or until the mixture is completely smooth.
Step 9
Take the base out of the fridge and pour the cheesecake mixture on top.
Step 10
Return to the fridge and leave it to chill for a few hours or until completely set.
Step 11
Decorate with melted chocolate, dried bananas chips and chopped nuts.
A creamy, no-bake vegan banana cheesecake made with wholesome ingredients like dates, cashews, and maple syrup—deliciously dairy-free and naturally sweet.
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