Banana Caramel Cheesecake

This cheesecake is decadent and will wow people.


Banana Caramel Cheesecake

Course dairy free, Dessert, gluten free, plant based, soy free, vegan
Servings 12 people



  • 2.5 cups cashews , unsalted and unroasted
  • 1/3 cup lemon juice
  • 2/3 cup water
  • 1 tablespoon vanilla extract
  • 2/3 cups coconut oil
  • 3/4 cup agave or maple syrup
  • 1 teaspoon salt
  • ¼ cup coconut sugar or agave
  • ¼ cup peanut butter

Banana’s in caramel

  • 3 bananas
  • 1/3 cup coconut sugar
  • 1/3 cup maple
  • pinch of salt


  • 1 cup Almond meal
  • 3 Tablespoons Maple
  • pinch salt
  • 2 Tablespoons coconut oil
  • 1 tsp vanilla


  1. Soak cashews overnight.
  2. Blend cheesecake ingredients minus the last two (peanut butter and coconut sugar). Take out ¾ of the cheesecake mixture and add the last two ingredients and blend.
  3. Mix the crust ingredients.
  4. Line a pan with parchment paper and press the crust into it. Layer the two cheesecake layers (I do peanut butter on bottom, vanilla on top). Place in fridge or freezer (faster) to set.
  5. Slice bananas. Place all caramel ingredients except bananas in pan and cook on medium until it’s almost a reduced syrupy texture (your preference). Add bananas and till they are warmed through (preference). Let cool for about 10 minutes, pour over cheesecake and place back in fridge or freezer.

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