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.
We had a guest for supper who has acid reflux disease and I made these using roasted cashew butter and they were superduperly amazing! Even the healthy-food hating brother devoured them! Thanks a heap!
Aw I am so glad!
My favorite way to use leftover pumpkin is either in chili or milkshakes. :]
I just made a double recipe an molded them in my egg keeper. I love these Cashew Banana Pops. That is what they remind me of! Yum
These are in the freezer as I type this. I threw soaked cashews into the Vitamix (first I tried blending a bit at a time to make the butter, but I gave up and decided to just guess on how many raw cashews = 1/3 cup of butter) and then all the rest of the ingredients (I used 1 1/2 small bananas – see “gave up and guessed how many…” but measured everything else). It blended into a beautiful liquid that tasted divine (I had to try it!) – I probably would’ve been just as happy slurping it as a milkshake as I will be eating it as individual bites! You rock, as always! And now I do have the rest of the can of lite coconut milk to use, but I have some ideas… 🙂
Katie,
I really wanna try this one, but I don’t have raw cashews. What about almond butter? Think it’d work?
I can’t ever say how something will turn out unless I’ve tried it… But it sounds like a fun experiment and I’d love to hear the results if you try it! 🙂
In the post you say you had half a banana. I always end up with half a gloriously over-ripe banana and I usually store it in a ziploc in the fridge. I was wondering if you had any good tried and true methods of storage?
Freeze it! Peel and freeze… lasts for months! 🙂
I can’t stop eating these stupid things!! The only thing I did differently was use peanut butter and I don’t regret it one bit. So. Good.
This looks yummy 🙂 would it work with a natural peanut butter instead of cashew butter?
I think another commenter tried almond butter and liked the results!
I have a silly question about these… I really want to make these to give to a friend, but am concerned they will melt too quickly as they are intended to be stored in the freezer. Do you know how long these will last outside the freezer? Thanks!
Not long. Unfortunately, they need to be kept cold.
These look wonderful! and like a perfect way to use the cashew butter I bought a few months ago and only used once lol. I don’t understand why all these almond/cashew/walnut butters are so much more expensive than peanut butter and not nearly as tasty lol
I recent saw a recipe for whipped coconut cream which I think would be perfect on these as well.
Just made these. Couldn’t decide between coconut butter and cashew butter so doubled the recipe and used both. The cashew butter was from roasted cashews btw. Wrote three letters atop the recipe page – OMG!
Thanks again.
Can I make this with roasted cashew butter or another nut butter?
Sorry, I haven’t tried so I don’t know. But edible experiments are always fun :).
I just saw the title and knew that this recipe was going to be delicious. Thanks for this! New recipe for my protein shakes in the morning now 🙂
Fyi: I tried to cut corners and sub pb for cashew butter – does not work! They came out gross & nothing like cheesecake 🙁
Already added the ingredients to my shopping list, will try making them tomorrow!!
Katie, how many of the “little ones” I would end up with if I make only as your recipe prescribe? Are they mini cupcake size?
14-17 bites 🙂