Raw Banana-Cashew Cheesecake with Raspberries

"Evening loves happy #WorldVeganDay again! Hope you enjoyed the pancake recipe earlier, tonight I’m back with a slice of peanut butter jelly raw cake. Yes, that’s right, and it’s delicious, we all know the story give me a high five! This came about as I had some peanuts laying around that needed to be used so ta-da! Also hope you like the sparkle on it I’ve been having so much fun trying different photos!"
-- @theplantifulchef
Jump to Section
  • Recipe Card
Prep time 30mins
Serves or Makes: 10-12

Recipe Card

For the Crust


  • 1/2 cup rolled oats
  • 1/2 cup peanuts
  • 1/3 cup dates, pitted
  • 1 tablespoon coconut oil

For the Filling


  • 4 ripe bananas
  • 1 cup unsalted peanuts, soaked overnight in water
  • 1/3 cup pitted dates



  • 1 cup raspberries
  • 1 tablespoon maple syrup


  • Step 1

    Grease an 8" circle cake pan with cooking spray and line the bottom of the pan with parchment paper.

  • Step 2

    In a blender or food processor, blend oats, peanuts, dates and coconut oil. Press the crust mixture into the prepared pan. Place in the freezer.

  • Step 3

    To make the filling, blend together bananas, peanuts, and dates in a high-speed blender, until thick and smooth. Pour over the crust and freeze for 3-4 hours.

  • Step 4

    To make the raspberry topping, heat raspberries and maple syrup in a small saucepot over medium heat until bubbly. Simmer 3-5 minutes. Pour over the cheesecake and freeze for another 2-3 hours, or until set and solid.

  • Step 5

    Remove from the freezer 1 to 2 hours before serving to soften.