Just in time for strawberry season, I have for you a delicious Raw Vegan Banana Strawberry Swirl Cheesecake and best of all…it’s no-bake!
It is 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.
Don’t be scared after looking over the ingredient list and instructions…it takes less than 15 minutes to make and the swirl and topping ingredients + instructions are the same, you’ll just make them at separate times.
It’s really 3 simple steps – put the crust mixture in a food processor, put the filling mixture in a Vitamix and mix the swirl and topping in a small bowl. I promise it’s easy!
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
It contains 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!
Raw Vegan Banana Strawberry No-Bake Cheesecake
Prep
Inactive
Total
Yield 1 4 inch cheesecake
Raw / Vegan / Gluten-Free / Dairy-Free / Egg-Free / Soy-Free / Paleo-Friendly / No Refined Sugar
Ingredients
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 cheesecake:
- 1 1/2 cup organic raw cashews
- 3 organic bananas
- 2 tablespoons organic unrefined granular sweetener
- 1 pinch Himalayan pink salt
For the swirl:
- 4 organic strawberries
- 1/8 teaspoon organic unrefined granular sweetener
- 1/4 teaspoon organic lemon juice (freshly squeezed)
For the topping:
- 4 organic strawberries
- 1/2 teaspoon organic unrefined granular sweetener
- 1/4 teaspoon organic lemon juice (freshly squeezed)
Instructions
For the crust:
- Add all the 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 the mixture down firmly in the bottom of the pan. Set aside.
For the filling:
- Optional: Soak the cashews in filtered/purified water for 30-60 minutes, then rinse and drain. 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's creamy and smooth, using the tamper if needed.
- Pour the filling into the cheesecake pan on top of the crust and gently tap the pan on the counter top so it settles to the bottom evenly. Set aside.
For the swirl:
- Add the strawberries for the swirl to a small bowl. Mash the strawberries with a fork until they are a "thick sauce" consistency.
- Stir in the remaining ingredients for the swirl.
- Pour the swirl mixture on top of the cheesecake mixture and using the tip of a sharp 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 it's 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:
- 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.
- Stir in the remaining ingredients for the swirl.
- When ready to serve, evenly pour the topping mixture on top of either the entire cheesecake or drizzle over individual slices are they are cut.
- Optional: Garnish with extra sliced organic bananas, organic strawberries or organic shredded coconut.
- Store in the refrigerator or freezer until ready to serve because it will become soft if left out at room temperature.
- Enjoy!
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