My No-Bake Chocolate Banana Cheesecake is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dessert that can be prepared in under 15 minutes with only 2 easy steps!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's 100% Raw With No Baking Needed
- Can Be Prepared In Under 15 Minutes
- Made With Clean, Real Food Ingredients
The Method Behind All My Recipes
If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ 14-Day Reset helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- are based on the Real Vegan Method™.
You can feel good about making my healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake, has no refined sugar, and paleo-friendly.
"Feel good about what you eat..."
- Karielyn Tillman
Frequently Asked Questions
Is This Recipe Healthy?
In my opinion, yes!
Here's the ingredient list for a popular store-bought boxed cheesecake dessert:
S.A.D. (Standard American Diet) Jell-O No-Bake Homestyle Cheesecake Mix Ingredients: Sugar, Dextrose, Cheese Baker's (Milk Nonfat, Milk Protein Concentrate, Lactose, Lactic Acid, Culture), Corn Syrup Solids, Palm Kernel Partially Hydrogenated, and, Soybeans Oil, Contains less than 2% of, Whey, Buttermilk, Flavors Artificial, Cottonseed Oil Partially Hydrogenated, Sodium Caseinate, Tetrasodium Pyrophosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Salt, Mono and Diglycerides, Cellulose Gel, Soy Lecithin Hydroxylated, Annatto (Colors), Yellow 5, Yellow 6, Citric Acid and BHA (Preservative), Crust, Wheat Flour Enriched (Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Flavors Artificial, Baking Soda, Calcium Phosphate, Graham Flour, Corn Syrup High Fructose, Honey, Contains less than 2% of, Barley Malted Flour, Soybeans Oil Partially Hydrogenated, Salt
My healthier recipe is made with nutrient-dense ingredients and real food ingredients.
Raw Vegan No-Bake Chocolate Banana Cheesecake
Ingredients
For the cheesecake filling:
- 1 ½ cups organic raw cashews
- 3 organic bananas
- 2 tablespoons organic coconut sugar
- 2 tablespoons organic raw cacao powder
- 1 pinch Himalayan pink salt
For the crust:
- 1 cup organic walnuts
- 1 cup organic Medjool dates (pitted)
- 2 tablespoons organic coconut flakes
- 1 tablespoon organic coconut oil
- ⅛ teaspoon Himalayan pink salt
For the topping:
- ½ cup organic raw cacao nibs
Instructions
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until it becomes a sticky, crumbly texture.
- Transfer the mixture to a 6-inch springform cheesecake pan, press it down firmly in the bottom of the pan, then set aside.
Prepare the cheesecake filling:
- Optional Step: Soak the cashews in filtered/purified water for about 30-60 minutes, then drain and rinse. This will make the cashews soft and the filling mixture extra-creamy and smooth.
- Add all the ingredients for the cheesecake filling to a Vitamix and blend on HIGH speed until it's 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 countertop so it settles to the bottom evenly.
Add the topping:
- Sprinkle the top with raw cacao nibs and place the cheesecake in the freezer for approximately 1-2 hours, or until hardened.
- Remove the cheesecake pan from the freezer and let it sit on the countertop for about 5-10 minutes, or until it's just soft enough to cut.
- Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because it will become soft and lose its shape if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Plant-Based No-Bake Cheesecake Recipes
- Lemon Blueberry Swirl Cheesecake Squares
- No-Bake Peanut Butter Cheesecake
- Raspberry Lemon Mini Cheesecakes
- or my Real Vegan Method™ 14-Day Meal Plan with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Michelle says
This recipe looks amazing. One question: My daughter avoids all sugars. I'm wondering if this would work without the coconut sugar in the cheesecake filling. If I use ripe bananas, it should be sweet enough, right?
Thanks so much!
Karielyn says
Hi there Michelle! I think it would be fine to omit the coconut sugar in the cheesecake mixture, especially since it's just a small amount. When I originally made it, I made it without adding the coconut sugar at all and after tasting it a few times, decided to add just a little bit. But just taste it and see, you may find it's sweet enough with just the bananas. If she can have Stevia, you may want to add just a touch of that if you find it needs a little more sweetness.
Thanks for the question and I hope you enjoy the recipe 🙂
Linda says
What size pan is this recipe for
Karielyn says
Hi there Linda! I used a 6-inch spring form cheesecake pan to make this cheesecake. If you don't have one of those, you could always just use regular paper or silicone muffins cups for individual servings. Just divide the crust mixture and cheesecake mixture evenly between the muffin cups.
Thanks for your question and I hope you enjoy the recipe 🙂
Janna Meredith says
This cheesecake was amazing! How long would it keep in the fridge for? Thank you 🙂
Karielyn says
Hi there Janna! If you keep it covered and in an air-tight container, it will last for a week or even longer in the freezer. It may soften up in the refrigerator so it's best to keep it in the freezer until ready to serve.
Thanks for your question and for trying out the recipe 🙂
Supriya Kutty says
This is definitely the cake that I couldn’t stop eating! So delicious with lots of flavors!
Karielyn says
Hi there Supriya! Thanks so much and I hope you enjoy the recipe 🙂
Bethany says
WOW this cheesecake was so yummy! I love vegan cheesecake, it tastes so much better and it's way healthier than the regular stuff! Chocolate and banana is so good together, thanks for the awesome recipe!
Karielyn says
Hi there Bethany! I agree with you 110% on both the taste and flavor combination!! Thanks so much for stopping by 🙂