Go Back

Raw Vegan Banana Cheesecake With Caramel Sauce

This Raw Vegan Banana Caramel Cheesecake is a no-bake delight with a nutty oat crust, luscious cashew filling, and a dreamy caramel topping!
Print Recipe Pin Recipe
Prep Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

  • Storage
    • Store in an airtight container in the refrigerator for up to one week.
Did you make this recipe? Tag @peanut_palate on Instagram and hashtag it #peanutpalate