Raw Strawberry-Banana "Cheesecake"
This cheesecake is creamy with chunks of strawberries in each bite. Enjoy this no-bake dessert on a warm spring or summer day.
Equipment
- High-speed Blender
- Food processor
Ingredients
For the crust
- ⅓ cup walnuts
- 2 tablespoons unsweetened shredded coconuts
- 3 dates, pitted
- 2 tablespoons melted coconut oil
For the cheesecake filling
- 1 cup cashews, previously soaked for 4-6 hours or overnight
- 1 very ripe banana
- ⅓ cup coconut cream
- 2 tablespoons maple syrup
- 1-2 tablespoons dairy-free milk of choice (if needed)
- ½ cup strawberries, sliced
Instructions
- Line the base of a 5-inch springform cake pan with baking paper or spray handily with cooking spray.
- Place walnuts in a food processor and process until they are finely ground. Add the shredded coconut and dates and process again. While the ingredients are processing, slowly pour melted coconut oil until mixture becomes sticky. Press the mixture into the bottom of the cake pan and place in the fridge.
- Make the filling. Drain cashews and place them in a high-speed blender. Add mashed banana, coconut cream, and maple syrup and blend on high, using the tamper as you need to get the blender going and mixture becomes creamy. If you need, add up to two tablespoons of dairy-free milk. Add the sliced strawberries to the blender and fold in using a spatula. You can either leave them sliced and simply pour the mixture on top of the crust in the cake pan (if you want them in chunks) or blend again so they are incorporated and become part of the creamy mixture. Either way, pour filling over the crust.
- Place the cake in the freezer for 3-4 hours to set. If you keep in the freezer overnight, allow to thaw slightly for 20 minutes at room temperature before serving.