Peanut Butter Banana Cheesecake – Raw Vegan

Sooo I basically have the best thing ever to share with you guys today. If you’ve been around here for a while then you probably remember this. And if you haven’t been hanging out with me for a while, then you should click that link anyways. Clearly you can see that the chocolate peanut butter cheesecake was my main inspiration for this recipe. I mean, come onnnn. That cheesecake was the bomb and this one is right up there as well. SO. GOOD.

I’ve been meaning to make this recipe for a while now but have kept putting it off because I am the ultimate procrastinator. I told my boyfriend about my idea though and he inspired me to actually get into the kitchen and make this glorious cheesecake and even joined me in doing so. Yay for that, right?! Now we all have this beautiful and delicious treat to share. So exciting!!

Peanut Butter Banana Cheesecake

serves 8-10

1 cup dates
1/2 cup almonds

Blend together and spread at the bottom of a parchment paper lined 6 inch round pan. Set aside

Peanut Butter Banana Layer:
2 bananas
2 cups cashews, soaked for 2 hours
1/2 cup natural peanut butter
2 tablespoons maple syrup

Blend ingredients together until a smooth texture is reached. Pour mixture into pan and place in the freezer for 8 hours or overnight.

Peanut Butter Cups:
1/4 cup + 2 tablespoons coconut oil, melted
1/4 cup cacao powder
2 tablespoons maple syrup
Peanut butter

Mix together coconut oil, cacao powder, and maple syrup. Pour enough chocolate to cover the bottom of the lined mini cupcake pans. Set in the freezer for 10 minutes to set up. Remove and spoon a small amount of peanut butter in the middle of the cups. Pour the rest of the chocolate over top of the peanut butter to cover completely. Place in the freezer for 20-30 minutes to set up.

Once everything is completed, remove the cheesecake and peanut butter cups from the freezer. Place the peanut butter cups on top of the cheesecake however you’d like. I used 6 of the peanut butter cups for a top layer and then chopped the rest and put them on top. Drizzle more peanut butter on top if desired. Serve, enjoy!

Store in refrigerator for up to a week or in the freezer for 3-4 weeks.

21 responses to “Peanut Butter Banana Cheesecake – Raw Vegan”

    • Thank you! You might be able to substitute it with another oil of choice but I’ve never tried it so I can’t say for sure. You could probably leave the coconut oil out all together and it would still taste pretty good. If you experiment, let me know how it goes!!


  1. This looks great! Do you wait for it to defrost after it is out of the freezer before you serve it? If so, how long does it take? Or is it still soft even after being 8 hours in the freezer to set?


    • I usually let it sit out for 20 minutes before serving. You could put it in the fridge a few hours beforehand to let it slowly defrost and keep chilled if you’d prefer!


  2. Sorry – kinda new to the whole baking thing. When you say:Peanut Butter Cups:
    1/4 cup + 2 tablespoons coconut oil, melted
    1/4 cup of what exactly is it?


    • Hi.
      It would be a total of 1/4 and 2 tablespoons of coconut oil combined together. That doesn’t equal out to an even measuring so I had to write it out like that.


  3. made this today. very easy. There isn’t one flavor that is overpowering for the center, but the peanut butter cups add the great peanut butter flavor that I was anticipating.


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