Bite me.
Don’t mind if I do.
The following cheesecake recipe came about a few mornings ago, after I found myself with just half a banana that needed to be used up. (I hate wasting food.)
I used the other in a favorite recipe: PB Breakfast Pudding.
So I threw the remaining banana into my already-messy food processor, along with some other ingredients in danger of going to waste—leftover canned coconut milk and the raw cashew butter I really should remember to use more often. Food processor recipes are my favorites because, unlike baked goods, they are very difficult to mess up.
Banana Split Cheesecake Bites
(Or Banana Cheesecake Fudge!)
Found here: My Raw Recipes.
- 1/4 cup canned coconut milk (lite or regular)
- 2 tsp pure vanilla extract
- 1/3 cup mashed banana (measured after mashing)
- 1 stevia packet or 1 tablespoon sugar (or to taste)
- 1/16 tsp salt
- 1/3 cup raw cashew butter or coconut butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the 1/3 cup after blending. I haven’t tried this with roasted cashew butter so I can’t vouch for the taste if you sub it.)
Blend everything together, very well. (I used a Cuisinart food processor.) If desired, you can add shredded coconut. Pour into cupcake liners or a small container, or you can even make a mini springform pie. Or increase the recipe to make a traditional-sized pie! Freeze until hardened (a few hours). Store in the freezer or in your tummy.
See the following for: Calories and Nutritional Info.
I know people will ask about substitutions: I’ve listed a few substitution ideas if you click on the above “calories and nutritional info” link. Please feel free to experiment with your own substitutions, and be sure to report back so others can read about your results!
I wish I had more photos for you, but even getting these was a challenge. As I said in an earlier post, our weather on Tuesday was horrible! At least the flowers were happy 
.
Question of the Day:
Do you have trouble using up leftovers?
After making a recipe, are you ever left with half a can of beans? Half a can of tomato paste? Half a can of pumpkin? I hate wasting food, but often a recipe will only call for half a can of something, which leaves me scrambling to figure out how to use up the other half before it goes bad in the fridge. Pumpkin is the worst… recipes hardly ever use a whole can of pumpkin!
Link of the Day: Eight Uses for Canned Pumpkin.
I have 2 questions for you! 1- what type of coconut milk do you use? I used some kind I found at kroger for an ice cream recipe (cake batter, i think?) and wasn’t impressed :/ also would there be a difference in this recipe with a frozen banana? Thanks!
Did you use canned for the recipe? It definitely makes a difference!
As for brands, I’m not brand loyal.
You can definitely use a frozen banana! Won’t matter 🙂
easy – when a recipe calls for half a can of something – i just double the recipe! 🙂
THAT’s a great solution!
These are mini-cupcakes, right?
Mini cheesecakes lol… although mini cupcakes would be fun too :).
So cheesecake bites but no cheese right? Do they taste like cheesecake? I am now at 27 yrs allergic to dairy :/ … and cheesecake was my fav! Sooo excited to make these!
Hmmm… as a former cheesecake lover (before I became a vegan) I gotta say that I don’t think raw cheesecake tastes like real NYC-style cheesecake. I *do* have a recipe for cheesecake, though, that I haven’t posted yet. I’ll paste it here, just in case you ever want to try it… and if you do try it, I’d love to hear feedback (good or bad… seriously, negative is appreciated too). I’m working on trying to get a healthier version *just right*.
Vegan Cheesecake
1/4 package mori-nu firm (or lite firm) tofu, drained
1 tsp pure vanilla extract
1 nunaturals stevia packet, or 2 T sugar
1/4 tsp salt
1/2 tablespoon lemon juice (or 1 T for a lemon-flavored cheesecake)
8 oz (1 cup) nondairy cream cheese (such as Tofutti non-hydrogenated)
3 tablespoons agave
3/4 tablespoon arrowroot (or cornstarch)
2 tablespoons milk of choice (I used almond breeze)
Blend all ingredients very well, and pour into a prepared graham cracker crust. Bake at 350 for 45 minutes, then DO NOT EAT YET! Put the cheesecake–uncovered–in the fridge for at least 8 hours before eating.
awesome!!! thanks… my friend sent me a link to your site and I am in LOVE with your recipes 🙂
I am a chocoholic BIG time, LOVE experimenting with sweet treats, and am forced to eat healthier due to food allergies… can’t wait to try the cheesecake aaaaand every other recipe on your site 😀
I notice that “cheesecake”-type desserts are best when you add plenty of pure vanilla extract – and possibly a dash of lemon juice. A lot of the flavor isn’t in the dairy, it’s in the fat content (which is in the nuts and coconut milk in CCK’s recipe), and in the vanilla. If you eat grains, some graham cracker crust would help the flavor be more authentic. 🙂
ahhh…. interesting about the fat… thanks for the tip about the vanilla!!! 🙂
Yum! I love little cheescake bites and what a clever idea using cashew butter. I love it and must give it a try.
I just pinned these on my pinterest and will be making them soon. I’m a new subscriber, but from what I’ve seen so far I would ask you to marry me in a New York (cheesecake) minute with these recipes. Yes I’m a straight, married woman but my hubby doesn’t make these kind of spectacular creations. haha.
LOL!
That looks so good. You’re so creative, it’s crazy!
Hey Katie (or anyone who’s made this already and froze it), what is the texture like, eaten while frozen? Is it pretty creamy, or would it break a tooth to bite into it?
…I made a raw frozen treat for myself recently that had 1 c. soaked/pureed cashews with 2 frozen bananas and 1 c. strawberries, but it was rock hard in the freezer and wouldn’t have cut nicely as a pie.
This looks like it might be softer, & can be eaten frozen…. maybe i’ll just have to try it!
I haven’t frozen these. What I LOVED straight from the freezer was the chocolate chip blondies:
https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
I kept them on the undercooked level, cut them into squares and ate them straight from the freezer. Never got rock hard and were incredible. Truly.
They sound delish! Thanks for the link! Unfortunately I’m eating primal (i.e. no legumes/peanuts), but I think I will make these for my boys!!!! Summer’s around the corner, frozen treats are a must-have around here!
Jennae: They’re never rock-hard… more like a fudge pop, I guess? I’m having a hard time trying to explain the texture when it’s frozen… it wouldn’t break a tooth, but you’d probably only be able to take off a tiny amount with a fork. I’d definitely recommend thawing a few minutes before eating :).
Oh, and they thaw very quickly!
Actually a cashew is a seed, not a nut or a legume so it would not be prohibited on a primal diet. Only peanuts would be considered a legume as far as what we consider “nuts” are concerned. Hope that helps. 🙂
Those look so cute and delicious! And a perfect treat for this amazing weather (at least here in Chicago!)
Yes, seeing that I only cook and eat for one its pretty hard to get through lots of fresh food fast enough. I always have half a can of coconut milk without a recipe to use it in and it typically goes bad which makes me sad! I’m planning on throwing it into a smoothie tomorrow though for a decadent breakfast.