About this recipe: This is a delicious no bake, vegan, soy-free, gluten-free "cheese"cake, with no refined sugars. It's made with walnuts, cashews, cocoa, dates and banana. The filling is slightly sweet, with a hint of banana and cocoa; it’s creamy with the consistency of “real” dairy cheesecake, but is lighter and less rich. The base is chewy, fudgy and totally chocolatey – complementing the filing extremely well. As a side note - raw-food purists wouldn't call this raw (as cashews are used).
When you can get bananas on the cheap, let them ripen, peel, chop into big chunks and freeze in a freezer bag. I find that Medjool dates are softer, squidgier and sweeter than other dates. If you can't get your hands on them, use ordinary dates, but you may need to add a few more.
You won't use all of the chocolate base. You can pop the remainder into your mouth with a spoon OR roll into balls, then pop into your mouth. You get the general idea.
This looks amazing, however - I'm allergic to nuts is it possible to substitute other ingredients? I refuse to believe in a life without cheesecake! [also, I don't own a food processor.. although I'm beginning to think it's something I should probably buy!] - 21 Dec 2010
Very yummy and good-looking recipe, with such unusual ingredients! Since it's a healthier version of cheesecake, i didn't feel too guilty about adding a layer of chocolate ganache to top it off and give a richer taste. The cheesecake by itself was sweet, sticky and fudgy from the dates but didn't really taste of chocolate so i put the ganache on for a little extra flavour. Would happily make it again! - 15 Feb 2013
Can you taste the cashews when the cheesecake is done? If yes, do you think it would work with a different kind of nut (almonds or hazelnuts or something)? thanks - 19 Mar 2015