You can’t beat a good taste from a banana dessert, especially when that dessert is a cheesecake. But this time we will make this dessert even more special, and it is because the dairy and refined ingredients are not precisely considered. Indeed, it is a cheesecake with vegan ingredients that form a good consistency and exquisite flavor on your palate. Do you want to know how to make it and with what ingredients this delicious vegan banana cake turns out to be a delight? Keep reading so you can prepare your ingredients at home.

Banana cheesecake with vegan ingredients


This banana cheesecake is obviously gluten-free, dairy-free, vegetarian, and refined sugar-free as well. It is full of healthy fats and the benefits of walnuts, it is also not baked, which will give it a plus to safeguard all its nutrients.

Base Ingredients

  • 1 cup (175g) dates.
  • 1 cup (150g) raw unsalted cashews.
  • 4 dehydrated bananas.
  • 3 tablespoons of extra virgin coconut oil.
  • 1/4 teaspoon sea salt.
  • 1/2 teaspoon cinnamon.

Cheesecake ingredients

  • 1 cup (150g) raw unsalted cashews (soaked in water for 8 hours).
  • 1/3 cup (5 tablespoons) extra virgin coconut oil.
  • 2 bananas, frozen.
  • 1/3 cup (5 tablespoons) maple syrup or honey.
  • 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract).
  • 1 tablespoon chia seeds.
  • Pinch of sea salt.

For the base of the banana cake

  1. Depending on how soft the dates are, they may need to be pre-soaked in hot water for 10 minutes to make them easier to mix.
  2. Add the dates, dried bananas and cashews to a food processor / mixer and blend for a few minutes until you get a sticky and crumbly mixture.
  3. Melt the coconut oil and add it to the mixture of dates and cashews along with the rest of the base ingredients and continue mixing.
  4. Transfer batter to 8 ″ pie pan lined with wax paper and press down with spatula or fingers.
  5. Place in the refrigerator for 30 minutes to set the paste.

For the pie filling

  1. You need to soak the cashews for at least 8 hours in water for a creamier texture.
  2. Drain and rinse the cashews, then add them to your processor along with the rest of the ingredients for the cheesecake filling.
  3. Blend on high speed for a few minutes or until the mixture is completely silky.
  4. Take the base crust from the freezer and pour the cheese mixture on top.
  5. Take it back to the freezer and let it cool for a few hours or until it is completely set and hardened.
  6. Take the cheesecake out 20 minutes before you serve it.
  7. Decorate with melted chocolate, bananas, dried plantains, chopped walnuts, or whatever else takes your fancy.
  8. Enjoy!


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