Vegan Chocolate Peanut Butter Pie_lc.jpg

Vegan Chocolate Banana Cheesecake

No-Bake Vegan Chocolate Banana Cheesecake!


  • Crust
  • 1½ cups raw walnuts
  • 8 soft medjool dates, pitted
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • 1/4 tsp salt
  • Cheesecake
  • 1 cup coconut butter
  • 2 cups coconut cream
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • 1 cup powered sugar
  • ½ cup peanut butter
  • 2 bananas, peeled and sliced
  • Decorations
  • ¼ cup chopped walnuts
  • ¼ cup chopped banana chips
  • Coconut cream
  • 1 cup coconut cream
  • 1 tbsp coconut butter
  • 1 tsp vanilla extract
  • ½ cup powdered sugar


  1. Crust
  2. Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.
  3. Cheesecake
  4. Add all ingredients to a food processor and blitz until all ingredients are smooth.
  5. Add 1/3 of the mixture to the prepared tin. Layer with bananas, then add another 1/3 of the batter and finish with the rest of the mixture. Use a small offset spatula to smoothen it out before placing in the fridge for 1 hour to set.
  6. While it’s setting add all of the ingredients for the coconut cream into a large mixing bowl and whisk using an electric hand mixer until it reaches stiff peaks.
  7. Add the cream to a piping bag fitted with a Wilton 8B piping tip and pipe little bulbs of the cream on the outside of the cheesecake.
  8. Finish by adding chopped walnuts and banana chips on top of the cheesecake.