Raw Vegan Banana Cream Cheesecake

    • Difficulty
    • Easy
  • 12345 (11 votes, average: 4.27 out of 5)

Perfect spring weather calls for the perfect raw dessert, and this raw vegan banana cream cheesecake will not disappoint. No refined sugar to speak of, this dessert is naturally sweet thanks to natural fruit sugars and a touch of maple syrup. It’s also 100% dairy-free, and get’s that perfectly creamy, cheese-cake-like texture from a combination of coconut butter and coconut oil. Simply blissful.

Ingredients

Crust
  • 3/4 cup almonds, hazelnuts, or cashews (or combo)
  • 1/2 cup shredded coconut
  • 1/3 cup raisins
  • 1-2 teaspoons water, as needed
Filling
  • 1 1/2 cups mashed banana (yellow, NOT spotted)
  • 1 cup raw cashews
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1/3 cup maple syrup
  • 2 tablespoons water
  • 1/2- 1 teaspoon turmeric
  • 1/3 cup melted coconut butter
  • 3/4 cup melted coconut oil
Toppings
  • 1 can full fat coconut milk, chilled for 8-12 hours
  • 1 banana, sliced

Instructions

Crust
  1. Grind the nuts and coconut to fine crumbs in a food processor.
  2. Add the raisins (or 1/4 cup pitted packed dates) and process until they're ground down.
  3. Add the water starting with 1 teaspoon. The dough should hold together easily when pressed.
  4. Press into the bottom of 7 or 8" spring form pan.
Filling
  1. Blend all but the coconut oil and butter in a high speed blender until smooth.
  2. Add the oil and butter and blend again to incorporate.
  3. Pour over the crust. Place into the freezer for 4-6 hours and then into the fridge for 12 hours until it has firmed up.
Toppings
  1. Scoop the chilled, firm coconut cream away from the liquid. Whisk it up by hand and add a few drops of stevia or splash of maple syrup if desired. Spread it on top of the cake. Arrange the banana slices on top.

Notes

This cake freezes well, even with the coconut cream on top (just add the bananas fresh before serving). It also keeps in the fridge for 6 days.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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