Not just any raw cheesecake, either.
Raw Banana Split Cheesecake with a hot chocolate crust!
Don’t let the long name fool you; this “cheesecake” could not be easier–or quicker–to make!
Raw Banana Split Cheesecake
(If you want a traditional-sized cake, double the recipe)
- 1 cup raw cashews (120g)
- 1/2 tsp pure vanilla extract
- 1/2 a medium banana
- 1 tsp lemon juice
- scant 1/8 tsp salt
- 1 tbsp water
- Sugar of choice to taste OR 15-20 vanilla stevia drops
- 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!
Soak the cashews in water overnight, then drain completely. Pat dry. Blend everything very, very well in a Vita-mix or comparable high-speed blender (20 seconds to a minute, or even more if you want a super-creamy cheesecake). 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.
Edit: Check out my other raw cheesecake: Secret Veggie Cheesecake.
As the title suggests, it packs in a veggie serving… but I swear you can’t taste it! 😉
Lindsay says
I want to “rawify” turtle bars! That gooey caramel in between cookie dough and chocolate chips and pecans….oh man, I’m drooling.
SohdaLex says
A raw form of a 7 layer cookie would definitely be something I’d want to try! 😉
Alisha says
I would like to see raw brownies or ice cream. Better yet a raw ice cream brownie sundae.
Shelby says
This looks amazing but sadly my son has a cashew allergy which is making the vegan life with an interest in raw foods even more challenging, do you think another nut like macadamia nuts or brazil nuts might stand in for it?
Chocolate-Covered Katie says
Yes, definitely! I’ve not personally tried it with another nut, but one blogger used soaked almonds and loved the result. Macadamia cheesecake sounds amazing. I might just have to try it now, after your idea. If you try it first, please let me know how it goes!! 🙂
carolyn says
woah. i just made this tonight and it was AMAZING. i put the batter into dark chocolate cups, cheesecake cups!!!!!??? the delicious factor was ridiculous.
Chocolate-Covered Katie says
Oh my gosh, that sounds sooogood! The best foods together, chocolate and cheesecake! You’re a genius! Oh, and your blog is adorable; but now I am craving Ethiopian like a mad woman… at 7AM lol.
Healthy Hippie Girl says
Hi Katie,
I have a recipe request for you! I found this recipe on food.com for cookie dough dip that sounds SO incredible. But the problem is it’s not healthy or even vegan. If anyone can “healthify” chocolate chip cookie dough dip, I know it’s you!
Here’s the original recipe, from food.com:
Chocolate Chip Cookie Dough Dip
½ cup butter
1/3 cup brown sugar
1 tsp vanilla extract
½ cup confectioners sugar
1 (8oz) package cream cheese
¾ cup mini semisweet chocolate chips
In a small saucepan, melt the butter and brown sugar. Stir until the sugar dissolves. Remove from heat and whisk in vanilla. Beat the cream cheese and confectioners sugar for a minute. Slowly beat in cooled butter mixture and beat again for another minute. Stir in chips. Put in a serving bowl and refrigerate.
Chocolate-Covered Katie says
Thanks for the challenge; I had a lot of fun with it and will post a healthier version tomorrow. For now, though, here’s a veganized version of your recipe:
Naughty Vegan Cookie Dough Dip
1/2 cup Earth Balance (or other vegan margarine)
1/3 cup brown sugar
1 tsp vanilla extract
1/2 cup confectioner’s sugar
1 (8oz) tub Tofutti Better than Cream Cheese
3/4 cup vegan chocolate chips
In a small saucepan, melt the margarine and brown sugar. Stir until the sugar dissolves. Remove from heat and whisk in vanilla. Beat the Tofutti cream cheese and confectioner’s sugar for a minute. Slowly beat in cooled margarine mixture and beat again for another minute. Stir in chips. Put in a serving bowl and refrigerate. 🙂
Kaitlyn says
Katie, while I spend about 70% of my time reading food blogs, I’ve never commented on one before, but I felt like I HAD to write to you and thank you for your amazing creations! I’m on a really strict elimination diet (okay, i’m SUPPOSED to be on a really strict elimation diet), but with a few changes, so many of your recipes are perfect and help me keep my sanity. THANK YOU! You’re the cutest.
Chocolate-Covered Katie says
Aww wow, thank you, Kaitlyn! Your sweet words made me smile so much :).
jamie hayworth-chin @ make-it-healthy.blogspot.com says
I definitely wanna try this! Thanks!
Erin Eloise says
I can’t wait to make the chocolate version of this tonight! So far all of your recipes have left me drooling and have made my boyfriend become a believer.
I hope this enters me in the contest for the Jocalat Larabar because I’m kind of obsessed… Much love and I’ll see you on twitter!
Chocolate-Covered Katie says
Aww love back atcha, Erin!
Amber Schaefer says
Can I know the nutritional information for this?? 🙂
Chocolate-Covered Katie says
Sorry, I don’t actually know those #s offhand… but just add up all the calories in each of the individual ingredients, then divide that total by however many servings you want to eat :).
RAE says
Hi Katie! I discovered your blog yesterday and can’t tear myself away! You are VERY talented and inspirational. I have a question for you… regarding blending cashews. I want to make this cheesecake recipe but have tried making cashew sourcream three times and each time it does not blend smooth like the recipe says. It blends into a grainy consistency… no matter how long I blend it. Do you have any tips for me? Maybe I need a better food processor. I havn’t tried a regular blender yet.
Chocolate-Covered Katie says
Hmmm… do you soak the cashews first, pre-blending, for a few hours?
RAE says
WOW! You’re so prompt to answer. Thank-you! Yes, I soak them for several hours. So dissapointing. On the plus side though, I made the sourcream today (sooo delish, it’s a real crowd pleaser) in my blender and it turned into a beautiful smooth consistency! Just sad it doesn’t work in my food processor.
Danni (Healthy Kitschy Vegan) says
Quick question…what size pan did you use to make this in? Something like a pie pan or smaller?
Chocolate-Covered Katie says
If I remember correctly from the last time I made it, I used a mini springform pan… I am not exactly sure about what size it is, though :(. I forgot about this recipe. I need to make it again!
Danni (Healthy Kitschy Vegan) says
Okay, thanks! I’ll keep that in mind when I make it 🙂
Kassie says
Hi Katie,
This looked so good to me, I tried to make it tonight in my small food processor. I used almonds instead of cashews and doubled the recipe. After soaking the almonds for 7 hours, I drained them and tried to blend everything. It didn’t work! Should I use a regular blender to get it creamy. Also, do you measure 2 cups of almonds AFTER draining, too? I didn’t do this.
Thanks Katie–I LOVE your blog!!!
Chocolate-Covered Katie says
Did you use a vita-mix?
Hann says
YUM(: