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 }
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.
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.