Vegan Raw Cheesecake

Not just any raw cheesecake, either.

Raw Banana Split Cheesecake

That’s a lot of words for one recipe title, huh? But since a picture is worth 1,000 words, here’s some serious food porn for ya:

Above, raw cheesecake with Hot Chocolate crust
Don’t let the long name fool you; this “cheesecake” could not be easier–or quicker–to make!
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Raw Banana Split Cheesecake
(I like the smaller amount; if you want a traditional-sized cake, double the recipe)

120 grams raw cashews (just under 1 cup)
2 grams (1/2 teaspoon) pure vanilla extract
54 grams frozen banana, which is about 1/2 a medium banana (If you want a more banana-y flavor, you can of course up the amount of banana)
8 grams lemon juice (about a teaspoon)
scant 1/8 teaspoon salt
18 grams water (about a tablespoon)
15-20 tiny vanilla drops (You can use agave or maple syrup, and you can add more sweetener if desired)
Optional: you can add cocoa powder for a chocolate cheesecake!! Or, take a cue from reader, Valerie, and replace the lemon juice with lime for raw key lime pie!

1. Soak the cashews overnight, then drain.

2. Blend everything very, very well (20 seconds to a minute, or even more if you want a super-creamy cheesecake).

3. You can eat it now, or you can put it in the freezer for later. Frozen, it’ll keep for weeks, and it thaws perfectly.