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
- 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.
- Add the dates, dried bananas, and cashews to a food processor / mixer and blend for a few minutes until sticky and crumbly.
- 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.
- Transfer batter to 8 ″ pie pan lined with wax paper and press down with spatula or fingers.
- Place in the refrigerator for 30 minutes to set the paste.
For the pie filling
- You need to soak the cashews for at least 8 hours in water for a creamier texture.
- Drain and rinse the cashews, then add them to your processor along with the rest of the ingredients for the cheesecake filling.
- Blend on high speed for a few minutes or until the mixture is completely silky.
- Take the base crust from the freezer and pour the cheese mixture on top.
- Take it back to the freezer and let it cool for a few hours or until it is completely set and hardened.
- Take the cheesecake out 20 minutes before you serve it.
- Decorate with melted chocolate, bananas, dried plantains, chopped walnuts, or whatever else takes your fancy.