Vegan Banana Cheesecake: How To Prepare It

The vegan banana cheesecake stands out for its texture, its intense flavor and its ingredients. In addition, its supply of unsaturated fats and nutrients make it unique.

The  cheesecake vegan banana is a tasty and nutritious recipe. In addition to being a beautiful dessert, it does not include the addition of lactose, gluten and refined sugar. The presence of a fruit such as banana also makes this recipe unique.

With a creamy texture and delicious flavor, the vegan banana cheesecake contains many healthy fats and all the nutrients of dried fruit; Plus, it doesn’t need to be baked, which makes it even more nutritious.

Banana vegan cheesecake recipe

Ingredients for the base

• 1 cup of natural cashews (120 g)
• 1 cup of dates (130 g)

• 4 dehydrated bananas
• 1 teaspoon of cinnamon (5 g)
• 1 pinch of salt
• 2 tablespoons of extra pure coconut oil (30 g)

Ingredients for the filling

• 1/2 cup unsalted cashews (to soak for 8 hours) (60 g)
• 3 tablespoons of extra pure coconut oil (45 g)
• 2 bananas
• 3 tablespoons of maple syrup or honey (75 g)
• 1 tablespoon of chia seeds (15 g)
• 1 teaspoon of vanilla paste (5 g)
• A pinch of salt

Preparation of the base

1. If the dates are not soft enough, we recommend soaking them in hot water for about 10 minutes before starting. This will make it easier to blend them.
2. Blend the dates, dehydrated bananas and cashews together until you  get a smooth, lump-free mixture.
3. Add pure coconut oil to the previously obtained mixture.
4. Next, add the cinnamon and a pinch of sea salt, then continue to blend.
5. Leave the mixture to rest before baking.
6. Prepare a cake pan and line it with parchment paper.
7. Pour the mixture into the pan and distribute the base evenly with the help of a spatula to make the surface homogeneous.
8. Put  in the freezer for 30 minutes.

Preparation of the filling

1. To prepare the filling, it is important to let the cashews soak for at least eight hours. This will make the cake creamier.
2. After the indicated time, rinse and drain the cashews.
3. Blend them together with bananas.
4. Then add the other ingredients: coconut oil, maple syrup or honey, vanilla extract and chia seeds.
5. Blend all the ingredients at high speed, until the mixture is creamy and without lumps.
6. Finally, remove the base from the freezer and pour in the filling.
7. Put the cake back into the freezer until it hardens completely.
8. Remove from the freezer and let it thaw for about twenty minutes before serving.
9. You can decorate the cake with slices of banana, walnuts, melted chocolate or any other ingredient you can think of.

Result

The result will be an exquisite cake, a vegan banana cheesecake. In other words, a dessert without lactose or ingredients of animal origin . Although it may seem “sparse” or poor in flavor, in reality it is quite the opposite: it is very tasty and has an extraordinary texture, which has nothing to envy to the classic cheesecake.

A good idea is to make this vegan cake in single serving molds. This is a variation in the presentation if you have guests; you can also keep the portions in the freezer for up to a month.

Even though it’s a simple cake to make, you need to keep in mind that you can’t make it at the last minute. This is because it is very important that the cashews soak for eight hours. We recommend preparing it the day before, in order to obtain the desired consistency.

The vegan banana cheesecake satisfies any palate. Not only vegans like it, it is also excellent for those who are lactose intolerant, celiac and milk protein intolerant but also for those who are not vegan or intolerant to the ingredients indicated. Basically, it is an excellent dessert, healthy and suitable for everyone.