Raw Vegan Banana Cheesecake

Updated: Nov 22, 2021

I love bananas and this raw vegan banana cheesecake with date drizzle really hits the spot. I decided to create my spin on the banana cream pie. There are recipes on the internet with toppings like chocolate, peanut butter, whip cream, and caramel made from sugar and though these sound delicious, I wanted to make a healthier version of the banana cream pie. This raw vegan banana cheesecake reminds you of a caramel banana foster. The caramel drizzle is made of soaked dates.


The ingredients used in this recipe are simple and can be found at any grocery stores. When I started my vegan journey years ago, I was always upset with recipes that contained ingredients that I could not find in the grocery stores. Some were ingredients I had to special order, and I was often upset because I only used the ingredient one or two times.


To keep things simple and make finding ingredients easier, I opt to find ingredients that you can buy locally. Occasionally there may be special ingredients but they can always be substituted out. For this recipe you can use a 9-in pie pan or spring form pan. If you do not have these, you can use whatever you have. Try making them into mini muffin cheesecakes, or square bars, if you have a rectangular baking pan.



Raw Vegan Banana Cheesecake

Serving 8 Slices

Ingredients

Date Drizzle

1/2 Cup Dates

1/2 Cup Room Temp Water

Crust

1 Cup Raw Walnuts (Wash and drain)

1/2 Cup Dates

1 C Raw Coconut Flakes (non roasted) *I used Trader Joes Organic Brand

1/4 tsp Salt

Filling

2 Bananas *Extra for garnish

3/4 Cup Soaked Cashews *2 hours

1/4 Cup Agave

1/4 Cup Fresh Squeezed Lemon Juice

1/3 Cup Coconut Oil *Melted at room temperature

1 tsp Vanilla Extracts

1/8 tsp Salt

Directions:

To make the date drizzle, measure out the ingredients, add to a small bowl, and let dates soak in water at room temperature for two hours.


Make the crush first. Add all ingredients for crush to food processor. Blend until the mixture starts sticking together. Grease pie pan with coconut oil and pour crust ingredients. Press firmly in the pan with your hands to form the crust. Put pie pan in refrigerator.


Make the filling. Add all the ingredients except the coconut oil for the filling to a high speed blender, once mixture is smooth, add coconut oil, and process in blender on low speed. Pour mixture on top of pie crust. Now make your banana toppings. Take one banana and slice horizontally, arrange the bananas slices on top of the mixture to create a design of your liking. Now make the date drizzle.


Take the soaked date water mixture and add to a high speed blender. Blend until smooth consistency. Pour the ingredients into a reusable kitchen squirt bottle. (This bottle can b