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!
Course Dessert
Cuisine dairy-free, plant-based, raw, vegan
Keyword cashew cheesecake
Prep Time 25minutes
Total Time 25minutes
Servings 25-inch cheesecakes (8-12 servings)
Calories 240kcal
Author Yup, it's Vegan
Ingredients
For the chocolate hazelnut crust:
1/2cuppitted datessoaked overnight in the fridge, or in hot water for 2 hours
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.
Place in the freezer while you make the filling.
For the banana cashew cheesecake filling:
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).
Spread the filling into the prepared tart crust(s), and return to the freezer.
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).
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.
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.