Healthy and nutrient-packed, you can indulge in this rich cheesecake without feeling guilty afterwards! Sticky, sweet dates together with walnuts and our creamy vegan topping make this recipe super simple to make and our two-ingredient Bananamel topping adds a delicious sweetness!
1. To make base: Blend walnuts then add the chopped dates, cocoa powder, agave/maple syrup, and coconut butter or oil and mix. Put in a small dish and chill for 4 hours or freeze for 1 hour.
2. To make filling: Blend silken tofu, vegan plain cream cheese, agave syrup, xanthin gum, and lemon juice or vanilla extract. Pour over the chilled base and return to the fridge to chill thoroughly before serving.
3. To make topping (optional): Whilst the cheesecake is chilling, blend the Medjool dates until they form a paste (add some hot water if they go into a hard lump). Add the ripe peeled banana, and blend until it forms a smooth ‘caramel’. Take the cheesecake from the freezer, spread the caramel onto it and return to the freezer.
I hope you give this delicious cheesecake with bananamel topping a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Dates are packed full of important minerals and vitamins which makes them a healthy source of energy. Rich in fibre, they also improve digestive health and can help to repair damaged muscles.
Emma is a nutritionist with a passion for healthy living and she loves spending quality time in her kitchen. She is an adventurous cook and enjoys experimenting in order to create new and exciting meals packed full of fresh ingredients and flavours.
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