Tag: banana cheesecake

One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever! 

Yield 8

Ingredients

Crust:

2 cups rolled oats

1 cup all-purpose organic flour

2/3 cups light brown sugar

1 tsp. Himalayan Fine Pink Salt

1/2 cup finely chopped walnuts, optional

Filling:

3 cups cashews, soaked overnight

1/2 cup + 2 Tbsp. filtered water

1/2 cup + 2 Tbsp. maple syrup

1/2 cup coconut oil

4 Tbsp. lemon juice

1 tsp. vanilla extract

Banana Foster Topping:

3 to 4 ripened bananas, sliced

1/2 cup vegan butter

1-1/3 cup light brown sugar

1/2 cup dark rum

1/2 tsp. ground cinnamon

2-1/2 tsp. vanilla extract

Pinch of Himalayan Salt

Sprinkle of cinnamon, optional

Directions

1. Preheat oven to 375 degrees F.
2. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly.
3. Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
6. Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
7. In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
8. Remove the cheesecake from springform pan and top with hot banana fosters sauce.

 

Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.