Whoa. So you know how I felt like the last vegan person on earth to try chickpea omelettes? Well. I have now become the latest person to try cashew cheesecake, too. I can officially say that I understand what all of the hype is about. And is there any tastier dessert combo than banana and chocolate? (Except, maybe, banana and peanut butter).
Lately I’m becoming increasingly enamored with chilled and/or raw desserts, because I find that it’s pretty hard to mess them up! The recipes that I found online for cashew cheesecake tended to call for coconut milk or coconut oil, and I wasn’t really feeling the coconut today, or the added fat in a dessert that already has tons of fat (hey, it’s still nowhere near as much of a caloric sugar bomb as dairy cheesecake!). So, I decided to blend up some cashews without any other fat add-ins and just see what happened. It came out really well on the first try!
I actually almost didn’t make it to the taste-testing part. Some brown rice syrup had crystallized around the rim of the jar, and after I finally got the lid off, when I went to grasp the jar edge, the crystallized part slashed up my finger pretty good. Fun fact: I’m a former EMT, so I luckily happened to know just what to do. My last serious kitchen incident, a mandolin-related one about 3 years ago, sent me to a plastic surgeon – so this event was pretty unexciting in comparison. I was able to get back to work on the cashew cheesecake a little bit later on. Crisis averted! It’s true what the studies say…. sugar is dangerous.
Anyway, vegan cheesecake is crazy-good (the cashew version anyway; I still haven’t tried one that’s done with tofu). I am definitely a convert. I can’t believe how creamy and luscious the filling is, and the hints of lemon juice and vanilla keep it from being too rich. Ugh, it’s really hard to write about this without going to get another slice! I made this without oil or refined sugar, which I’m happy about. My next project will be one that’s a little more balanced in terms of fat-carbohydrates-protein. For now, this is an awesome treat =]
Banana Cashew Cheesecake with Chocolate Hazelnut Crust
A creamy no-bake cashew cheesecake infused with banana flavor, in a chocolate and hazelnut crust. Think of it like a grown-up nutella banana cheesecake!
Ingredients
For the chocolate hazelnut crust:
- 1/2 cup pitted dates soaked overnight in the fridge, or in hot water for 2 hours
- 2/3 cup toasted hazelnuts skins removed (see notes)
- 6 tbsp quick oats
- 2 tbsp cocoa powder
- 1 tbsp brown rice syrup
- generous pinch sea salt
For the banana cashew cheesecake filling:
- 1 cup raw cashews soaked overnight or in hot water for 2 hours
- 1 and 1/2 medium-ripe bananas
- 3 tbsp brown rice syrup
- 1 and 1/2 tsp freshly squeezed lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- generous pinch sea salt
Instructions
For the chocolate hazelnut crust:
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Combine all ingredients in a blender or food processor until fine crumbs are formed. Divide in half and press into two 5-inch tart pans (or don't divide it, and just make one standard-sized tart), reaching up an inch or so around the sides.
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Place in the freezer while you make the filling.
For the banana cashew cheesecake filling:
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Combine all ingredients in a blender or food processor until mixture is completely smooth, stopping to scrape down the sides as needed (in my regular food processor, I had to blend for almost 5 minutes to get it smooth).
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Spread the filling into the prepared tart crust(s), and return to the freezer.
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Freeze for at least 2 hours (if using cashews that were soaked in the fridge), or for at least 4 hours (if using cashews that were soaked in hot water).
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Store leftovers in the freezer. Do not bring to room temperature before slicing; this dessert is best eaten straight from the freezer and should slice easily even when cold. If it's too firm to slice, thaw it for just a few minutes; running your knife under hot water should also help.
Recipe Notes
See this link for how to toast hazelnuts. As an added tip to what you'll read there, I usually cut a few of open so that I can look at those as a benchmark of how done all of them are. Measure the hazelnuts out before toasting.
For a fully raw cheesecake, skip the toasting and use hazelnuts in their raw state.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Tara says
I made this delicious desert today and wow! It was amazing, even my nonvegan boyfriend loves it, I didn’t have the rice syrup so I didn’t use it in the recipe but it turned out great. Thank you for this recipe.
Teresa says
Hi I made this. The crust is wonderful! After blending all the filling I tasted it and it was the bomb in flavor but after freezing it the flavor changed. Supper tangy and could not taste the other flavors as well. It was good but not what it was out of the blender. I think it would be better baked but I guess you would need eggs or some kind of binder for that. I think the flavor would be better baked. Do you do a baked cashew cheese cake? With your cultured cream cheese?
Lainey says
Does “Medium-Ripe” bananas mean medium sized and ripe, or not yet (medium) ripe? So slightly green, or yellow with no brown dots on the skin yet? Thank you!
Shannon @ Yup, it's Vegan says
Yes I’m sorry for not being clear enough! You want bananas that are fully yellow with perhaps some limited brown spotting. They should be ripe, but not the over-ripe kind used for banana bread. And medium in size 🙂
Charlotte says
Hi you say divide the crust in half, do you use the other half in the filling?
It’s delicious by the way and healthy! Thank you!
Shannon @ Yup, it's Vegan says
Hi Charlotte, sorry for the confusion. When I made the recipe I split it into two smaller cheesecakes, so that direction was telling you to put the halves of the crust into two pans. I’ve updated the instructions to be more clear – appreciate you mentioning it. And glad that you enjoyed the recipe!
Valeria says
Can i substitute the brown rice syrup with maple syrup ?
Shannon @ Yup, it's Vegan says
Hi Valeria, I recommend brown rice syrup for the most cheesecake-esque flavor, but you can definitely use maple. You might want to use a little bit less as maple syrup is sweeter.
Sher says
Hey! I ran the nutritional info…It’s actually pretty good!! For 10 servings, it is, per serving:
171 calories; 8.7 g fat; 1 g sat fat; 3.3 g protein; 23.2 g carbs; 3 g fiber and 76.4 mg sodium. Cholesterol free! Can’t wait to try this!!
Richa says
I love mini pies. they make the perfect serving sizes for me! so pretty and delicious
Shannon @ Yup, it's Vegan says
Same here! They’re so rich, a mini slice is all I need! Thanks, Richa 🙂
Deborah Davis says
Oh, by the way, I must confess that I grew up going to Juniors Cheesecake Restaurant in NYC, so I was practically addicted to high fat, high dairy cheesecake. Discovering that vegan cheesecake can taste as good–but actually even tastier–than conventional cheesecake makes me so happy! So I am delighted that you shared this easy to follow recipe!
Shannon @ Yup, it's Vegan says
Thanks, Deborah! I can’t call this vegan cheesecake low-fat, but I will admit that I think it’s much tastier than the real thing. Though, I never did try Juniors before going dairy-free. =]
Deborah Davis says
Hi Shannon,
I just made a Vitamix full of thick cashew milk this week so I can’t wait to go home and work on this cheesecake! I have everything I need already so I am all set to indulge! Thank you so much for sharing this amazingly decadent delight with us at the Plant-based Potluck Party link up! I really appreciate it!!
Kate says
Hi Shannon! Found you through instagram–love your blog! This recipe looks amazing, I will definitely need to be trying it out this summer! I need to get some desserts up on my blog! 🙂
Shannon @ Yup, it's Vegan says
Thanks, Kate! I don’t think anyone is complaining about your lack of dessert recipes when you have a crunch wrap supreme and mac & cheese on there!! Yum.
Amy @ parsley in my teeth says
These look amazing. Great job!
Shannon @ Yup, it's Vegan says
Thanks, Amy! I can’t credit myself too much, cashew cheesecake is surprisingly easy!
Marfigs says
This looks delicious! I desperately need to find hazelnuts but this is number one of my list when I get my paws on some – yum!
Shannon @ Yup, it's Vegan says
Thank you!! Hazelnuts are amazing. This would work great with other types of nuts, too, though!
Laura @ the gluten-free treadmill says
I love raw desserts, but this one looks so delicious! Definitely craving it now. I wonder how it would mail… 🙂
Shannon @ Yup, it's Vegan says
Thanks! I am starting to get hooked on raw desserts! Never thought I would be that person, but here I am.
Deb says
Oh I haven’t tried a cashew cheesecake either! This looks yummy.
Shannon @ Yup, it's Vegan says
Thanks, Deb! You should give them a try!