Akasha’s no bake dairy free, gluten free creamy cheesecake has a pumpkin spiced nut crust that tastes just like a graham cracker crust! Yum! This rawsome cheesecake can be made with bananas or other fresh fruit for a satisfying guilt-free dessert loaded with essential nutrients and mouth-watering flavor! Banana Cheesecake is a high-energy dessert that contains many nutrients for good health; it is a good source of Vitamins A, Bs, C, E and K, minerals potassium, manganese, magnesium, copper, calcium, iron, selenium and zinc. This dessert has heart healthy essential fat oleic acid that helps to balance cholesterol and maintain pliable arteries. The rawsome cheesecake contains soluble fibre, and numerous anti-oxidants to protect your cells from free radical damage and metabolic oxidation, such as lutein, zea xanthin. Ingredients in this recipe have anti-inflammatory, anti-bacterial, anti-fungal, anti-viral properties. The best part is that it tastes so good no one would believe it’s that good for you! Shhh!
Attributes: raw, vegan, dairy free and gluten free, creamy and fulfilling
Equipment: 1 large and 1 small food processor
2 C raw pecans
½ C raw almonds
5 pitted dates, more if dates are dry
¼ + 1 tsp vanilla extract
1 + 1 Pinch of Himalayan salt
1/4 tsp pumpkin spice
4 + 2 ripe bananas
1 T juice of a lemon
¼ C coconut milk
3 T coconut oil
⅓ C maple or coconut syrup
3 ½ C soaked & rinsed raw cashews (3 hours or overnight)
½ C unsweetened desiccated coconut, ¼ C each cake
1 C crushed raw pecans, half cup for each cake
Directions: For the Crust: Prepare two 6” spring pans a thin coating of coconut oil and dusting with gluten free flour. This makes it easy to remove a slice of cake. Pit and chop the dates into small pieces. In a Food Processor, pulse 2 C pecans & ½ C almonds into a coarse crumble. Add dates, ¼ tsp vanilla, 1 pinch salt and pumpkin spice. Blend. Remove from processor, press into spring pans with a spatula. Set aside. For the Cheesecake filling: In a large food processor, blend wet ingredients: bananas, lemon juice, coconut milk, coconut oil and syrup. Add 1 pinch salt and rinsed soaked raw cashews, blend until smooth. Pour the banana cream filling over the crust of each spring pan. Slice 2 bananas, dehydrate 3 hours @ 115-117 degrees F. Freeze cheesecakes for 4 hours. Remove from freezer 30 minutes before serving. Decorate the cake top. Each cheesecake serves 8-10 small rich slices. After serving refrigerate up to 3 days.
Optional: To make the crust chocolate omit pumpkin spice and replace with 1 ½ T raw cacao powder, and 1 tsp cacao nibs (coffee ground), 1 tsp syrup and more chopped pitted dates until the crust mixture sticks together. To the filling add 2 T raw cacao powder and 2 tsp agave or coconut nectar. For the crust ½ C raw almonds can be substituted with ½ C raw hazelnuts. Enjoy!
Tips: It’s a must to soak the cashews before hand, as it is the secret to the smooth creamy texture.