Banana Caramel Cheesecake

It’s difficult to imagine a dish filled with fruit to be an incredibly decadent and indulgent dessert, yet somehow this cheesecake is exactly that. It’s creamy and satisfying thanks to the bananas, with the added sweetness of date and almond butter ‘caramel’ to really give it a gorgeous decadency. This all sits atop the most delicious biscuity base of nuts, oats and dates to give it some crunch with a bit of indulgent chewiness. Altogether, the layers simply melt in your mouth and truly taste an absolute dream in combination. With so much goodness and even more deliciousness, what more could you want from a dessert?banana caramel cheesecake
banana caramel cheesecake


For the base: 

  • 1/2 almonds
  • 1/2 cup pecans
  • 1 cup oats
  • 10 medjool dates
  • 2 tablespoon coconut oil
  • 1 tablespoon of water

For the cheesecake:

  • 4 large ripe bananas
  • 1 cup cashews (soaked in water overnight)
  • 1 tablespoon almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup water
  • 2 tablespoons coconut oil

For the caramel:

  • 1 tablespoon melted coconut oil
  • 1 tablespoon almond butter
  • 1 tablespoon date syrup


To make the base:
Put the almonds and pecans in a food processor and blend for a minute or so until the nuts have a crumbly texture. Add your oats and blend again until they resemble a rough flour. Then, add your pitted dates and blend until the mixture is sticky. Press this into the base of square baking dish or cake tin, then place in the freezer.

To make the cheesecake:
Place the all the ingredients to a high speed blender and blend until smooth and creamy. Remove the base from the freezer and pour the cheesecake mixture evenly over it. Return to the freezer and freeze for at least an hour before adding your caramel drizzle.

To make the caramel:
Simply melt your coconut oil, then add your almond butter and date syrup and stir until well mixed. Then, remove your cheesecake from the freezer and drizzle over the top. Return the cheesecake to the freezer for another hour before transferring to the fridge to set overnight.


Maxine Ali