Chocolate Banana Cheesecake

Chocolate Banana Cheesecake


  • Crust:
    1) 1/8 teaspoon sea salt;
    2) 3/4 cup roasted unsalted peanuts;
    3) 3 soft medjool dates, pitted and chopped
  • Filling:
    1) 1 cup roasted unsalted peanuts (preferably soaked overnight, drained);
    2) 2 Tbsp lemon juice;
    3) 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid);
    4) 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping);
    5) 2 Tbsp organic smooth peanut butter;
    6) 1 1/2 cups raw cashews (preferably soaked overnight, drained);
    7) 1/4 cup plus 3 Tbsp coconut water;
    8) 1/3 cup plus 3 Tbsp agave nectar;
    9) 1/2 teaspoon sea salt;
    10) 2 small ripe organic bananas, cut into chunks;
    11) 1/3 cup unsweetened cocoa powder;
  • Swirl:
    1) 2 tbsp agave nectar
    2) 1/4 cup smooth organic peanut butter
    3) 1 tsp pure vanilla extract
  • Cream Topping:
    1) 1/4 cup coconut water;
    2) 1 tablespoons agave syrup;
    3) 2 Tbsp coconut oil (warmed to liquid);
    4) 1/4 cup raw cashew pieces (preferably soaked overnight);
    5) 1/4 cup plus 2 Tbsp fresh young coconut meat;
    6) 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)


  • Grease 6″ spring form pan with coconut oil.
  • Process sea salt and peanuts in a food processor.
  • Add the dates and process.
  • Press the mixture into the bottom of the pan.
  • Drain peanuts and cashews and mix them with lemon juice, coconut water, coconut oil, agave nectar, vanilla, bananas, peanut butter and sea salt in a food processor. Blend until smooth.
  • Divide the mixture in two bowl. Turn one back in the food processor and add the cocoa powder. Blend until smooth.
  • Whisk the swirl ingredients.
  • Pour the filling over the crust taking turns between the plain and chocolate ( about 3 tablespoons ) as well as peanut butter swirl ( 3 tablespoons) until everything is used up.
  • Tap on the counter to level and swirl to make marbling with a knife.
  • Refrigerate for 6 hours.
  • Drain cashews and blend in a food processor all of the ingredients.
  • Freeze for about half an hour. Pour in pastry bag.
  • Decorate the cheesecake.

Submitted by: Kim Simpson

Add Comment