Raw Plant-Based Chocolate Peanut Butter Banana Cheesecake

By Sara McGlothlin

When I think of my perfect sweet treat trifecta, it’s chocolate/peanut butter/banana…so I turned it into a no-bake, plant-based “cheesecake.” Some of the best desserts are found in raw form. Using natural sweetness from fruits such as banana, berries and dates, to upgrading ingredients so the result is more blood sugar balancing (such as healthy fats in nuts, seeds and superfoods), you really can’t go wrong. The trick is in the preparation and patience – often you have to wait for these recipes to “set’ in the refrigerator or freezer overnight before you can eat them. It’s so worth it though (both mentally and physically), knowing you are enjoying something that tastes delicious and indulgent, but better for your body!

Raw Plant-Based Chocolate Peanut Butter Banana Cheesecake

If you are a fan of the peanut butter, banana, chocolate trifecta, you will love this no-bake dessert. It takes some patience, but once you are ready for your first bite, it is so worth it!
Prep Time 20 minutes
Cook Time 0 minutes
Passive Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Servings 10 servings


  • Food processor
  • High-speed Blender
  • 8-inch Spring Form Pan


For the crust

  • 1 1/2 cup walnuts
  • 1 cup Medjool dates pitted
  • 3 tablespoons coconut oil melted

For the filling

  • 1/2 cup full-fat coconut milk
  • 1/2 cup coconut nectar or maple syrup
  • 1 1/2 cups raw cashews soaked for at least 4-6 hours (or overnight)*
  • 1 8-ounce package vegan cream cheese room temperature
  • 1/2 cup coconut cream
  • 1/3 cup creamy peanut butter
  • 1/2 cup raw cacao powder or unsweetened cocoa powder
  • 2 bananas overly ripe
  • 2 tablespoons coconut oil solid
  • 1 teaspoon vanilla extract


  • Spray an 8-inch spring form pan with cooking spray. Line the bottom of the pan with parchment paper.
  • Make the crust. In a food processor, add the walnuts and grind until the consistency of course sand. Add the dates, and while processing, slowly add the melted coconut oil until a sticky dough forms (it should hold together when you squeeze it.
  • Transfer the dough to the pan, and use a spatula to press firmly into the bottom. Place in the refrigerator until ready to add the filling.
  • Make the filling. To a high-speed blender, combine all of the ingredients for the filling. Blend until smooth, using the tamper as you need to until everything is incorporated together.
  • Pour the filling into the pan over the crust, and place back into the refrigerator for at least 10-12 hours (ideally overnight) until set.


Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days. 
To Plan Ahead: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
*You can also soak cashews in boiling water for 1-2 hours to expedite that part of the process
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Vegan