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.
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
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