Raw Vegan Banana Cheesecake With Caramel Sauce
Today we are making a Raw Vegan Banana Cheesecake With Caramel Sauce! This cake is a dream come true for anyone who loves rich, creamy desserts without the guilt. With a velvety cashew-based filling, naturally sweet banana flavor, and a buttery oat-date crust, this no-bake cheesecake is a wholesome yet indulgent treat. The final touch? A luscious homemade caramel sauce that perfectly complements the fresh banana slices on top, creating an irresistible blend of flavors and textures.
Unlike traditional cheesecakes that rely on dairy and refined sugar, this raw vegan version is made with nourishing, plant-based ingredients. The combination of cashews, coconut milk, and almond butter results in a smooth and creamy texture that melts in your mouth. The caramel sauce, made with coconut sugar and coconut milk, adds a rich depth of flavor that enhances the natural sweetness of the bananas. Best of all, there’s no baking required—just blend, chill, and enjoy!
Whether you’re looking for a show-stopping dessert for a gathering or a decadent treat to keep in your fridge for whenever a sweet craving strikes, this Raw Vegan Banana Caramel Cheesecake is the perfect choice. It’s easy to prepare, naturally gluten-free, and packed with wholesome ingredients. Plus, the combination of banana and caramel is simply irresistible, making each bite a luxurious experience.
Why You’ll Love This Banana Caramel Sauce Cheesecake
No Need For The Oven: This cheesecake delivers all the rich, creamy satisfaction of a traditional cheesecake without ever needing to turn on your oven. It’s perfect for warm days or when you want a fuss-free dessert!
Banana and Caramel Are The Perfect Pairing: The combination of sweet, ripe banana with the deep, caramelized flavor of coconut sugar creates a flavor explosion that feels both nostalgic and gourmet. It’s like banana foster meets cheesecake!
Substitutions
Coconut Milk: Full-fat, canned coconut milk is used in this recipe. Do not opt for the “lite” coconut milk option – there are reduced fat versions, but the richness of the milk will be gone due to the lower fat content (which means the cake will be more icy, not creamy). Also, don’t choose carton milk – the full-fat type comes in a can, and generally the carton milks have other additives. Thai Kitchen makes a great full-fat coconut milk. The only ingredients should be coconuts and water (possibly some guar gum for thickener).
Medjool Dates: Use super soft Medjool dates, which have a caramel-like texture when squished with your finger. If using another type of date, make sure they are very soft, or they won’t blend well in the filling.
Rolled Oats: Replace with quick-cooking oats instead. Do not use steel-cut oats, as these have a completely different texture.
Raw Cashews: Use unsalted, unroasted cashews. Do not swap with another nut.
Almond Butter: Use pure almond butter – check the ingredients label to make sure it only contains almonds! Some almond butters contain added sugars and oils. You can also swap in peanut butter, to make this a peanut-caramel-banana cake.
Bananas: Use fresh, ripe bananas. They should not be too spotty, or too green. Do not use bananas that have been frozen, then left to thaw.
Coconut Sugar: Swap in regular brown sugar (the recipe won’t be refined sugar-free then). Check that it’s vegan brown sugar, because some brown sugars are made by mixing white sugar and molasses – but white sugar uses bone char in the processing step, making it not vegan. Wholesome is a great brand of vegan brown sugar.
Caramel Banana Cheesecake Recipe Notes
- Soaking the cashews is key to achieving a creamy texture – don’t skip this step, or your cheesecake filling won’t set!
- If your caramel sauce is too runny, let it cool longer before drizzling, or return it to the stove for another minute to thicken. It will firm up slightly as it cools.
- Instead of banana slices, try topping the cheesecake with chopped toasted pecans or shredded coconut!
More Recipes You’ll Love
Chocolate & Peanut Banana Popsicles
Instant Pot Thai Mango Coconut Sticky Rice
No Bake Birthday Cake Funfetti Cups
If you make this Raw Vegan Banana Cheesecake With Caramel Sauce, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Raw Vegan Banana Cheesecake With Caramel Sauce
Equipment
- Medium Stovetop Pot for boiling the cashews
- Parchment Paper
- Springform Cake Pan 7” round
- High-speed blender or food processor
- Small stovetop pot for making the caramel
Ingredients
For the Crust
- 1 cup medjool dates pitted
- 1 cup rolled oats
- pinch pink salt
- ½ tsp vanilla extract
For the Cheesecake Filling
- ¾ cup raw cashews
- ¾ cup full-fat, canned coconut milk
- 1 tsp vanilla extract
- 1 medium ripe banana peeled
- ⅓ cup pure almond butter
- ⅛ tsp pink salt
For the Caramel-Banana Topping
- 1 medium ripe banana cut into medium-thick circles
- 3 tbsp coconut sugar
- ¼ cup full-fat, canned coconut milk
- pinch pink salt
Instructions
For the Crust
- Bring a medium-sized pot of water to a boil. Once boiling, turn it off and add in the cashews. Leave them to soak for 15 minutes.
- In the meantime, place a circular piece of wax paper on the base of the cake pan, to make it easier to remove later.
- Blend the rolled oats until they form a powder. Then add in the vanilla, salt and dates until a smooth dough forms.
- Evenly pat the crust down into the cake pan.
For the Cheesecake Filling
- Once the cashews are done soaking, drain the water and use a towel to make sure they are fully dry. Add these, along with the remaining cheesecake filling ingredients, into the food processor. Blend until a smooth liquid forms.
- Pour this over top of the crust and place in the refrigerator.
For the Caramel-Banana Topping
- Add the coconut milk and coconut sugar into a small pot over medium heat. Constantly stir it for a few minutes until it becomes a thicker syrup.
- Turn off the heat. Stir in the salt and set aside to cool for at least 30 minutes.
- After 30 minutes, place the banana slices evenly over top of the cake, as shown in the photos.
- Drizzle the caramel sauce over top. Allow the cake to set for at least another 4 hours.
- After 4 hours, pop open the sides of the cake pan. Cut into 8 slices and serve!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week.
