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    You are here: Home » Recipes » Raw Vegan Chocolate Banana No-Bake Cheesecake

    Raw Vegan Chocolate Banana No-Bake Cheesecake

    Published: Sep 23, 2016 · Last Updated: May 23, 2020 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This 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!
    Raw Vegan Chocolate Banana Cheesecake | The Healthy Family and Home

    Here's Why This Recipe Works

    My top 3 favorite reasons:

    1. It's 100% Raw With No Baking Needed
    2. Can Be Prepared In Under 15 Minutes
    3. Made With Clean, Real Food Ingredients

    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 text graphic

    Raw Vegan Chocolate Banana Cheesecake | The Healthy Family and Home

    Raw Vegan Chocolate Banana Cheesecake | The Healthy Family and Home

    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.

    Want More Plant-Based No-Bake Dessert Recipes?  

    Check out these:

    • Lemon Blueberry Swirl Cheesecake Squares 
    • No-Bake Peanut Butter Cheesecake 
    • Raspberry Lemon Mini Cheesecakes
    • or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

    Did You Make This Recipe?

    I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

    Raw Vegan Chocolate Banana Cheesecake | The Healthy Family and Home

    Raw Vegan No-Bake Chocolate Banana Cheesecake

    This 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!
    { Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar | No-Bake | Paleo-Friendly }
    5 from 7 votes
    Print Pin Review Save For Later Saved!
    Prep Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Yields: 8 servings
    Calories : 530

    Equipment

    • Food Processor
    • Vitamix
    • 6-inch Springform Cheesecake Pan

    Ingredients

    For the cheesecake filling:

    • 1 1/2 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
    • 1/8 teaspoon Himalayan pink salt

    For the topping:

    • 1/2 cup organic raw cacao nibs
    US Customary - Metric

    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

    Serving Size: This recipe will make a 6-inch cheesecake, or approximately (8) small slices. Nutritional information is for (1) slice which is (1) serving.

    Nutrition Information

    Serving: 1svg | Calories: 530kcal | Carbohydrates: 51g | Protein: 12g | Fat: 36g | Sodium: 69mg | Fiber: 8g | Sugar: 29g | Calcium: 52mg
    Course:Dessert
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!
    Head Shot of Author Photo
    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

    « Pro Matcha Banana and Avocado Smoothie Bowl
    Vegan Spicy Chickpea and Mango Wraps + Whole Foods Market Shopping Trip »

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    "The Healthy Family and Home" website (THFH Group, LLC) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to Amazon.com.

    Reader Interactions

    Comments

    1. Michelle says

      December 28, 2016 at 3:11 pm

      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!

      Reply
      • Karielyn says

        December 28, 2016 at 10:15 pm

        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 🙂

        Reply
    2. Linda says

      November 26, 2016 at 7:16 am

      What size pan is this recipe for

      Reply
      • Karielyn says

        November 30, 2016 at 4:17 pm

        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 🙂

        Reply
    3. Janna Meredith says

      November 22, 2016 at 11:59 am

      5 stars
      This cheesecake was amazing! How long would it keep in the fridge for? Thank you 🙂

      Reply
      • Karielyn says

        November 22, 2016 at 12:12 pm

        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 🙂

        Reply
    4. Supriya Kutty says

      October 21, 2016 at 6:00 am

      5 stars
      This is definitely the cake that I couldn’t stop eating! So delicious with lots of flavors!

      Reply
      • Karielyn says

        October 22, 2016 at 10:37 pm

        Hi there Supriya! Thanks so much and I hope you enjoy the recipe 🙂

        Reply
    5. Bethany says

      September 25, 2016 at 9:22 am

      5 stars
      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!

      Reply
      • Karielyn says

        September 26, 2016 at 12:00 pm

        Hi there Bethany! I agree with you 110% on both the taste and flavor combination!! Thanks so much for stopping by 🙂

        Reply

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