Accidentally Crunchy

  • Home
  • About
  • My Crunchy Kitchen
  • Recipes
  • Resources
  • Contact Me
The content on this site may contain affiliate links. Please see our disclosure policy for more details.

Banana Coconut Cream Cheesecake | Raw Vegan Cheesecake

May 29, 2015 By Sarah 3 Comments

vegan cheesecake! banana coconut cream cheesecake | accidentallycrunchy.com

We just had a holiday here that is traditionally celebrated by a dairy themed smorgasborg, with cheesecake a staple dessert. In an effort to make it inclusive for my son, last year I made my first cashew-based vegan cheesecake (well, a dozen mini cheesecakes) using what seems to be a pretty standard set of ingredients (cashews, coconut oil, lemon juice, maple syrup…). They looked adorable, but even I, having put in so much work to make them and really wanting to like them, just wasn’t interested in more than a few bites and more or less all of them ended up in the trash. The taste was too nutty and not close enough to the real thing that my taste buds know and love.

This year his preschool was planning on doing a cheesecake making activity. While I was more than happy to accept their suggestion that he make a simplified “cheesecake” with vegan whipped cream based filling, I wanted to make an authentic cake for us to enjoy at home. I figured I’d give cashews one more chance since I happened to have an impressive stock in the cupboard. After spending, admittedly, too much time comparing recipes online I decided to wing it a bit and attempt a vegan banana coconut cream cheesecake, and this happened…(I just salivated a little).

With an anzac biscuit crust and the creamiest banana coconut cream filling, I was really surprised with the results. I think I’ve finally found my go-to cashew cheesecake recipe.

What did I do differently that I think made such a huge improvement to the taste and texture? I soaked the cashews for close to 36 hours before preparing the filling.

To prepare the crust I followed the anzac biscuit recipe, pressing the batter into my spring form pan as I would with any other crust recipe. Place a piece of parchment paper on top and fill the pan with almonds/beans to weight it down while baking.

Note on Alternative Crusts: If you want to make this gluten free, you can make a great and simple raw crust by blending 10-12 soaked and pitted dates, 1 cup of almonds (pistachios also work great), 1/2-3/4 cup grated coconut. Press it into the pan and let set in the fridge for 30 min. A traditional tea biscuit based cheesecake crust would also be great with this filling.

Vegan Cheesecake with Anzac Biscuit Crust

While the crust cools, pulse the ingredients for the filling – cashews, coconut oil, coconut cream, bananas, and maple syrup – for a good 2-3 minutes to let it become smooth and airy. Pour the mixture into the pan to evenly cover the crust.

Vegan Banana Coconut Cream Cheesecake

For the chocolate topping, heat the remains of the coconut cream and, taking it off the stove, melt chocolate chips in it. Stir until the chocolate thickened (add more chocolate if it doesn’t thicken), and using a spoon drizzle the chocolate in a circular pattern around the cake. Don’t worry about globs or imperfections – it really doesn’t matter. For the final touch, you can take a fork and lightly drag it through the top of the cake to make it all look on purpose.

20150522_144821

Here’s the recipe. If you’re looking for a crowd pleasing vegan cheesecake with an authentic cheesecake taste, I definitely recommend this one. Hope you enjoy it as much as we did!

Vegan Banana Coconut Cream Cheesecake with Anzac Biscuit Crust
 
Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Creamy and smooth banana coconut cream cheesecake filling. Complements a variety of cheesecake crusts for a result that competes with the best dairy cheesecakes.
Author: Accidentally Crunchy
Recipe type: Dessert
Serves: serves 10
Ingredients
  • Crust:
  • 1 cup rolled oats (I use thick oats)
  • 1 cup whole wheat flour
  • ⅔ cup cane sugar (you can also use brown sugar - use 1 cup if you like them sweet)
  • ⅔ cup shredded coconut (unsweetened)
  • ½ cup coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp boiling water
  • ½ tsp baking soda
  • pinch of salt (optional)
  • Filling:
  • 1¼ cup cashews
  • 4 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 1 ripe banana
  • ⅓ cup coconut cream (TIP: put the can in the freezer for 20 min and then turn it over before opening - all the creamy fat will separate from the liquid for you so you get an extra creamy result)
  • ½ tsp vanilla
  • Juice of ⅓ of a lemon (~ 2 Tbsp)
  • ⅛ tsp salt
  • Topping:
  • 2-3 Tbsp coconut cream
  • 2-4 Tbsp chocolate chips
  • a splash of maple syrup (optional)
Instructions
  1. Soak your cashews in water for 36 hours in advance.
  2. To prepare the crust, preheat the oven to 180 C and line a baking sheet (or two)
  3. Warm the coconut oil to a liquid state if necessary and add to your mixing bowl.
  4. Add the sugar, vanilla, and maple syrup to the oil and stir until uniform.
  5. In a separate bowl mix the flour, oats, coconut and salt before adding it to the wet mixture. Stir until well combined.
  6. In a small dish, add the baking soda to the boiled water and stir until it stops bubbling. Pour it onto your batter and stir until well distributed.
  7. Press into a lined spring form pan, cover with parchment paper and weigh down with nuts or beans.
  8. Bake for 8, remove the paper and nuts/beans and return to the over to cook for another 2 minutes. Let cool.
  9. To make the filling, Drain the water from your cashews and add them to the food processor together with all your other ingredients.
  10. Pulse for 2-3 minutes until smooth (scrape down the sides of the bowl if necessary).
  11. Pour the mixture into the pan so it evenly covers the crust and set aside.
  12. For the chocolate drizzle, in a saucepan heat 2-3Tbsp coconut cream (ignore the clear liquid. just take the creamy party) on the stove and remove from the heat. Add chocolate chips starting with 2 Tbsp and stir to help them melt. Add maple syrup to sweeten to taste. Stir as it thickens.
  13. Once the chocolate mixture has cooled for a minute, take a spoon and drizzle the chocolate around your cake (I attempted circles but you can do it as you wish).
  14. To create the webbed look, take a fork and gently drag it outwards from the center along the surface of the cake.
  15. Let sit in the freezer for 1 hour to set and then move to the fridge.
Nutrition Information
Serving size: ⅛th of cake Calories: 468.6 Fat: 32.83g Saturated fat: 22.59g Carbohydrates: 41.8g Sugar: 20.31g Sodium: 103.18mg Fiber: 4.39g Protein: 6.83g Cholesterol: 0.19mg
3.3.2998

 Banana Coconut Cream Vegan Cheesecake

Filed Under: Dairy & Egg-Free (Vegan), Dairy-Free, Desserts, Egg-Free, Gluten-Free, Soy-Free, Vegan & Gluten-Free, Vegan & Soy-Free Tagged With: cashew cheesecake, no bake cheesecake, pareve cake recipes, pareve cheesecake, pareve desserts, raw desserts, shavuot dessert

« The Perfect Anzac Biscuit (Vegan And Nut-Free)
Easy Vegan Chocolate Cake »




Comments

  1. Tiffany deSilva says

    February 28, 2016 at 8:45 pm

    This looks delicious! We have tree nut and banana allergies in our house so we’d have to find alternatives but it looks tasty. 🙂

    Reply
  2. Tiffany deSilva says

    April 19, 2016 at 6:52 pm

    We have cashew and banana allergies in my house but this looks delicious. I love your creativity and knack for creating recipes using different ingredients.

    Reply
    • Sarah says

      April 19, 2016 at 10:50 pm

      Thanks Tiffany! So sweet of you to say. You could probably use tofu instead of cashews and sub in a different fruit instead of the banana…will think about it for a future post!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome! I'm Sarah, mom to
a little boy with multiple food
allergies. Adjusting to life with
allergies wasn't easy, but with
a bit of creativity you can adapt your favourite recipes to be allergy-friendly! Accidentally Crunchy is your source for delicious, allergy-friendly, plant-based recipes. Read More
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Don’t Miss a Recipe!

FIND ALLERGY SAFE RECIPES

  • Dairy & Egg-Free (Vegan) (51)
  • Dairy & Nut-Free (44)
  • Dairy-Free (51)
  • Egg & Nut-Free (44)
  • Egg-Free (51)
  • Gluten-Free (37)
  • Soy-Free (49)
  • Top 8-Free (12)
  • Vegan & Gluten-Free (37)
  • Vegan & Nut-Free (44)
  • Vegan & Soy-Free (50)

LIFE WITH ALLERGIES

  • How To Guides (2)
  • Life With Food Allergies (12)
  • Resources (12)
  • Top 8-Free (12)

What You May Have Missed

This simple pear crisp recipe includes citrus flavours to re-invent the traditional crisp or crumble recipe. Find the recipe for this gluten-free vegan dessert at accidentallycrunchy.com
This delicious, red lentil, sweet potato and pumpkin soup is naturally Top 8 allergen-free, gluten-free, vegan | find the recipe at accidentallycrunchy.com
These oven-roasted brussel sprouts are a delicious, healthy side dish to upgrade any meal | find more healthy recipe ideas at accidentallycrunchy.com
Say I love you with a food pun! These adorable printable valentine cards are free to download and are the perfect way to tell your friends and family you care for them this Valentine's Day | download the full set from accidentallycrunchy.com
This fresh salsa recipe will be a hit at your superbowl party! Make your pico de gallo as hot as you dare and heat up your superbowl menu! Find more recipes at accidentallycrunchy.com
These deliciously moist and fluffy lemon blueberry muffins are gluten-free, vegan and nut-free, so that everyone can enjoy them! | Find more allergy friendly recipes at accidentallycrunchy.com

Accidentally Crunchy on the Web

Certified Yummly Recipes on Yummly.com
find me on Blogher
my healthy aperture gallery

my finding vegan gallery

Accidentally Crunchy

About Accidentally CrunchyWelcome!
I'm Sarah, and I started this
blog after seeing (and feeling
the frustration from) the lack
of resources for allergy-safe recipes. Caring for a child with food allergies is stressful enough, so I hope that this site will not only be a source for wholesome and delicious recipes, but that it will also spare a few tears and make some lives a bit easier! read more
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
Top Mommy Blogs
activate by bloglovin
Food Advertising BrandBacker Member

FIND RECIPES BY DISH

  • 30 Minute Meals (9)
  • Appetizers (11)
  • Breads and Crackers (3)
  • Breakfast To Go (9)
  • Breakfasts (11)
  • Brunch (15)
  • Desserts (25)
  • Drinks (1)
  • Healthy Snacks (18)
  • How To Guides (2)
  • Kid-Friendly Meals (13)
  • Lunch and Dinner Mains (10)
  • Party Foods (8)
  • Seasoning & Sauces (3)
  • Side Dishes (13)
  • Top 8-Free (12)

Copyright © 2022 · Accidentally Crunchy · Privacy