Vitamix Recipe:
Raw Vegan Banana Strawberry Swirl Cheesecake…a healthy Vitamix recipe made with clean, whole food ingredients and it’s raw, vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly and contains no refined sugar.
Just in time for strawberry season, I have for you a delicious Raw Vegan Banana Strawberry Swirl Cheesecake!
It really easy to make with a Vitamix, a food processor and only 10 clean, whole food ingredients, many you probably already have on hand.
The cheesecake is a creamy banana filling with a walnut crust, then I have a strawberry swirl on the top third of the cheesecake and then it’s topped with a strawberry topping.
Raw, vegan cheesecakes are one of my favorite desserts to make because they are a healthier replacement for the traditional dairy cheesecakes that I used to eat.
Some of my favorites I’ve made are Vegan No-Bake Peanut Butter Cheesecake, Raw Vegan Chocolate Marbled Cheesecake, Vegan Lemon Blueberry Swirl Cheesecake Squares and Raw Vegan Triple Chocolate Cheesecake.
Traditional cheesecakes contain dairy (cream cheese and eggs) and the crusts are usually made with a graham cracker and butter crust.
S.A.D. (Standard American Diet) Walmart Signature Strawberry Swirl Cheesecake Ingredients:
Ingredients: Cream Cheese (Milk, Cream, Cheese Culture, Salt, Carob Bean Gum), Sugar, Enriched Unbleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid, Enzyme), Heavy Cream (Cream, Milk, Carrageenan, Mono-and Diglycerides, Cellulose Gum, Polysorbate 80), Eggs, Sour Cream (Cultured Pasteurized Milk, Cream, Modified Cornstarch, Sodium Citrate, Carrageenan, Guar Gum, Locust Bean Gum), Strawberries, Butter (Cream, Salt), Skim Milk, Graham Flour, Palm Oil, Contains Less Than 2% Of The Following: Brown Sugar, Honey, Modified Cornstarch, Palm Kernel Oil, Natural and Artificial Flavor, High Fructose Corn Syrup, Salt, Baking Soda, Coconut Oil, Soy Lecithin, To Preserve Freshness (Potassium Sorbate, Sodium Benzoate), Milk Solids, Citric Acid, Artificial Color (Red 40), Lemon Juice Concentrate, Natural Flavor, Lemon Oil (source)
FoodFacts.com Rating: “F”
It’s filled with GMO ingredients (cornstarch, high fructose corn syrup, soy lecithin, sugar), GMO-dairy (milk, cream, cheese culture, pasteurized milk, skim milk, milk solids), eggs and butter, and preservatives and food coloring.
This healthier version is made with just a few clean, whole food ingredients and it’s organic, raw, vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake, paleo-friendly and contains no refined sugar.
Want more healthy dessert recipes? Check out Healthy Peanut Butter Cups, Crunchy Raw Protein Balls, Clean Eating Peanut Butter Fudge or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!
5 Fast Facts About Strawberries:*
- loaded with anti-oxidants
- contains anti-inflammatory benefits
- contains 21% RDA of manganese
- helps fight cancer
- excellent source of vitamin C
5 Fast Facts About Bananas:*
- high levels of trytophan to help combat depression
- aids in weight loss
- strengthens the immune system
- high in fiber and potassium
- helps to lower blood pressure
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Walnuts:*
- high quality vegan protein
- high in anti-oxidants
- rich in omega-3 fatty acids
- high in vitamin C
- improves blood lipids and other cardiovascular risk factors
5 Fast Facts About Medjool Dates:*
- natural energy booster
- high in iron content
- rich in potassium
- good source of dietary fiber
- excellent source of vegan protein
5 Fast Facts About Coconut Flakes:*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where to Buy:
My favorite places to buy organic ingredients online are Thrive Market, Wild Foods, and Vitacost.
Make sure you check out my Shopping Resources section to see all the places I purchase ingredients and equipment to make the recipes on my website!
Raw Vegan Banana Strawberry Swirl Cheesecake (Raw, Vegan, Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, No-Bake, Paleo-Friendly, No Refined Sugar)
Print recipe | www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
For the cheesecake
- 1 1/2 cup organic raw cashews
- 3 organic bananas
- 2 tablespoons organic coconut sugar
- 1 pinch Himalayan pink salt
For the crust
- 1 cup organic walnuts
- 6 organic medjool dates (pitted)
- 2 tablespoons organic coconut flakes
- 1 tablespoon organic coconut oil
- 1/8 teaspoon Himalayan pink salt
For the swirl
- 4 organic strawberries
- 1/8 teaspoon organic coconut sugar
- 1/4 teaspoon organic lemon juice
For the topping
- 4 - 5 organic strawberries
- 1/2 teaspoon organic coconut sugar
- 1/4 teaspoon organic lemon juice
Directions
| For the crust | |
| Step 1 | Add all ingredients for the crust to a food processor and process until it becomes a sticky, crumbly texture. Transfer to a 4 inch spring form cheesecake pan and press firmly in the bottom of the pan. Set aside. |
| For the cheesecake | |
| Step 2 | Optional: Soak the cashews in purified/filtered water for 30 - 60 minutes. This will make them soft and the mixture will be extra-creamy. Add all the ingredients for the cheesecake to a Vitamix and blend on high speed until it is creamy and smooth, using the tamper, if needed. Pour the mixture into the cheesecake pan on top of the crust and gently tap it on the counter top so it settles to the bottom evenly. Set aside. |
| For the swirl | |
| Step 3 | Add the strawberries for the swirl to a small bowl. Mash the strawberries with a fork until they are a "thick sauce" consistency and then stir in the remaining ingredients for the swirl (coconut sugar and lemon juice). Pour the swirl mixture on top of the cheesecake mixture and using the tip of a knife, swirl it in and push it gently down into the top third of the cheesecake mixture. Put the cheesecake pan in the freezer for approximately 1 - 2 hours, or until hardened. Remove it from the freezer and let it sit on the counter for about 5 - 10 minutes to soften a little before cutting. |
| For the topping | |
| Step 4 | Save this step until you are ready to serve the cheesecake so it will be fresh. Add the strawberries for the topping to a small bowl. Mash the strawberries with a fork until they are a "thick sauce" consistency and then stir in the remaining ingredients for the topping (coconut sugar and lemon juice). When ready to serve, evenly pour the topping mixture on top of either the entire cheesecake or drizzle over individual slices after they are cut. Optional: Garnish with extra sliced bananas, strawberries or shredded coconut. Store in the refrigerator or freezer until ready to serve because it will become soft if left out at room temperature. Enjoy! |
Note
This recipe will make approximately 4 - 6 small servings.
The recipes and photographs for "Raw Vegan Banana Strawberry Cheesecake" by Karielyn Tillman of "The Healthy Family and Home" are licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.
Affiliate Disclosure: This post contains affiliate links. This means that if you were to make a purchase through one of these links, “The Healthy Family and Home” website would receive a small commission.
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