The hardest part about this recipe is waiting for it to be ready in the freezer. The pain is real.
The hardest part about this recipe is waiting for it to be ready in the freezer. The pain is real.

The title of this recipe may be slightly confusing for you. No, there is no spelling error in the word “cheezecake.” I intentionally chose the letter “Z” rather than “S” because there is actually no cheese in this cheezecake recipe! I know, shocking. What’s the secret ingredient? Cashews! Don’t fret, for cashews are one of the most versatile ingredients, particularly in plant-based cooking. When soaked and blended, cashews have the creamiest and most luscious texture. Although cashews don’t normally enter dessert land, it’s time to push over the pecans, walnuts, and almonds and let the cashews have a chance. In this particular recipe, cashews act as the “cream cheese” filling of the cheezecake. If you’ve ever been timid of trying cashew-based vegan desserts, it’s time to get over your fear and try this recipe.

When it comes to baking, we usually use ovens to allow our ingredients to cook and become edible. However, baking is a science… but not all of us are scientists. So why not make this cheezecake (almost entirely) raw? This concept may be a little different for the raw food newbies out there, but don’t say no to this recipe quite yet. By raw, I mean this cheezecake requires no baking at all. Yippee! Those who are scared of ovens, burning cookies (or themselves), or just want to experiment with raw desserts, this is the recipe for YOU. If you don’t believe me yet, here are some reasons to try eating raw:

Even if you don’t eat raw food often or you’re not a raw food fan, you can still benefit from experimenting with raw desserts. By indulging in raw desserts, you automatically avoid common allergenic food, including dairy products and gluten. Also, raw dessert ingredients are generally made from unprocessed ingredients. Finally, raw desserts get their sweetness from natural sweeteners. Cut out the refined, artificial, and processed junk, and cue in the dates, cashews, and bananas!

The creaminess of the cashew filling as you bite into this cheezecake is irresistible. The sweet banana flavor in your mouth is sensational. The chocolate chips as you chew add just the right crunch. Are you drooling yet? Because I sure am.

Do you need any more convincing to make my Heart-Shaped Banana Chocolate Chip Cheezecake? Didn’t think so.


Makes 2 mini cheezecakes


  • ¾ cup pitted dates (soaked for approx. 1 hour in warm water)
  • ½ cup walnuts
  • ½ cup slivered almonds
  • ¼ tsp salt


  • 1 cup cashews (soaked overnight for 6-8 hours in room temperature water)
  • ½ cup maple syrup
  • ½ cup milk of choice
  • 1 ripe banana plus ½ banana for later
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1 tsp vanilla powder
  • ¼ tsp salt
  • ½ cup chocolate chips




1. In a high-speed blender, combine all ingredients listed in the crust: the pitted dates, walnuts, slivered almonds, and salt. You may need to stop the blender a couple of times and scrape down the sides. Continue blending until reaching a chunky dough-like consistency.

2. Take out your cheezecake tin and line parchment paper along the bottom (so that the crust doesn’t stick).

3. Take your crust out of the blender and evenly press it on top of the wax paper in the cheezecake tin. Smooth the crust with a spoon until it is firmly set in place. Put your cheezecake tin in the freezer while preparing the filling.

4. For the filling, add cashews, maple syrup, milk, and 1 banana into a blender.

5. Once it has reached a smooth consistency, add in the lemon juice, coconut oil, vanilla powder, and salt. Blend until reaching a creamy consistency, and scrape down the sides of your blender as needed.

6. Once fully blended, mix in ½ cup of chocolate chips by hand.

7. Optional: Before pouring the filling into cheezecake tins, slice a banana thinly and place each piece along the outer edge of the cheezecake tin.

8. Pour the filling of cheezecake over the crust into your tin. Tap the cheezecake on the your countertop to release any air bubbles.

9. Place your cheezecake into the freezer. When almost frozen (1 hour), melt your chocolate chips in the microwave or in a pan over small-medium stove top.

10. Using a spoon, pour the melted chocolate over the cheezecake. Freeze until hardened (1 hour).

11. Decorate the top and let thaw for 10-15 minutes before eating!

Store the cheezecake in a container in the fridge for approximately 1 week or in the freezer for 2 weeks.


Drool-worthy, I know.
Drool-worthy, I know.


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