Healthy Recipes

Raw Plum Banana Cheesecake

By June 18, 2017 No Comments

Serves: 6


Cheesecake Filling

  • 1 1/2 cups raw cashews
  • Water for soaking
  • 1 1/2 cups sliced plums
  • 1/2 cup sliced banana
  • 1/2 cup water
  • 2 Tbsp. maple syrup
  • 2 Tbsp. fresh orange juice


  • 1 cup raw almonds
  • 5 Medjool dates, pitted
  • Water for soaking
  • 1/2 tsp. vanilla extract
  • Pinch of salt

Garnish (optional)

  • Thinly sliced plum
  • Fresh mint




  1. Cover the raw cashews in water and soak for 2-4 hours.
  2. Drain the cashews and place them in a high-speed blender with the plums, banana, 1/2 cup water, maple syrup, and orange juice.
  3. Blend until very smooth. You may need to add more water depending on the strength of your blender. Set aside.


  1. If your dates are dry, soak them for 30 minutes then drain.
  2. Pulse the dates, almonds, vanilla extract and salt together in a food processor until the mixture starts to clump together and is the size of 1/4 inch pieces. You do not want this to turn into a paste.


  1. Press the crust into a 9″ spring form pan. Pour the filling over the crust and tap it gently on the counter a few times to get rid of any air bubbles.
  2. Place in the freezer overnight or at least 5-6 hours, until firm in the center.
  3. When ready to serve, thaw for 20-30 minutes, slice, and top with plum slices and mint.

Source:  Vegan Yack Attack

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