Raw Plum Banana Cheesecake

When I think of summers past, August never was a very busy month for me. Usually it was the winding down of a Summer break, when I was in school, or a month where there was some preparing for Back-to-school products at the full-time jobs that I had. Otherwise, there was just the heat, and a few activities that I had to take up my time.

Fast forward to this August, where there is a TON of stuff happening! One thing that comes to mind is the prepping for next month’s Vegan MOFO, which is always exciting and slightly stressful. It’s a great time to stretch your imagination and learn about some amazing new bloggers.

Then, there are all of these events to go to in Southern California! Don’t get me wrong, I’m not complaining, this is super awesome. This week I’m going to a “release party” of sorts, for Follow Your Heart’s new cheese shreds (yum!). Plus, some vegan potlucks, working a music festival (as a merch lady, of course), and most of all, birthdays. Next week I may be helping out Fran & Kate for Fran’s new cookbook trailer, hell yeah!

This past weekend was my dad’s birthday, which means, time for carrot cake! Usually, my mom buys a non-vegan carrot cake to share with the rest of the family, but we decided that I would make some mini-cakes with my new mini springform pans for us. I’m still tweaking the recipe, which is a lighter version of one that I used a couple of years ago. We shared one of the mini-cakes after a dinner of Chinese take-out (classy, no?), and it really hit the spot.

Unfortunately, our amazing weather has decided to actually become Summery, so temperatures have risen about 10-15 degrees. Naturally, I’m trying to stay away from the oven, so I’ve utilized my mini cake pans once again and made some raw cheesecake for you! Raw desserts are some of my favorite to make because it usually consists of soaking, blending, pressing and freezing. Then, ta-dah! A beautiful and healthier dessert for you to (maybe) share with your loved ones. πŸ˜‰

One Year Ago: Mint Melon Peach Smoothie

Two Years Ago: Cool Gazpacho

Raw Plum Banana Cheesecake

A raw Plum Banana Cheesecake made with fruit and nuts. Sinfully smooth and subtly sweet, but good for you!
Course Dessert
Cuisine Raw Vegan
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 6
Author Jackie of Vegan Yack Attack


Cheesecake Filling

  • 1 1/2 C . Raw Cashews
  • Water for Soaking
  • 1 1/2 C . Plums Sliced
  • 1/2 C . Mashed Banana
  • 1/2 C . Water
  • 2 T . Maple Syrup or Agave Nectar
  • 2 T . Fresh Orange Juice


  • 1 C . Raw Almonds
  • 5 C Dates or 1/3 . Dates Pitted
  • Water for Soaking
  • 1/2 tsp . Vanilla Extract
  • Pinch of Sea Salt

Garnish (Optional)

  • Thinly Sliced Plum
  • Fresh Mint



  1. Cover the raw cashews in water and soak for 2-4 hours, or if you want them "alive" again, 8 hours.
  2. Drain the cashews and place them in a high-speed blender with the plums, banana, 1/2 C. water, maple syrup, and orange juice.
  3. Blend until very smooth, you may need to add more water depending on the strength of your blender. Set aside.


  1. If your dates are kind of dried out, like mine were, soak them for 30 minutes then drain.
  2. Pulse the dates, almonds, vanilla extract and sea salt together in a food processor until the mixture starts to clump together and is the size of the almond chunks are small (as pictured). You do not want this to turn into a paste.


  1. Press the crust into three 4" springform pans or one 9" springform pan. Pour the filling over the crust and tap it gently on your counter a few times to get rid of any air bubbles.
  2. Place in the freezer overnight or at least 5-6 hours, until they are firm in the center.
  3. When you're ready to serve, take them out of the freezer and out of the spring from pan, while they are still frozen.
  4. Top with plum slices and fresh mint. Let them thaw out for 15-20 minutes before serving, closer to 30 minutes if you used a 9" pan.

19 Comments on “Raw Plum Banana Cheesecake

  1. Scrummy. We have a baby plum tree in the garden and I’ve been enjoying the sweet, sweet fruit this past week. It doesn’t look like there’s any more coming though. Wish I’d kept some to make this beautiful dessert! Those little carrot cakes look fab too.

    • A plum tree?? That’s so exciting! When I buy my own house (in the future) I can’t wait to have a vast and beautiful garden. πŸ™‚

  2. These cheesecakes look just beautiful! I don’t think I’ve ever made a raw one before…maybe it’s time to give it a try. πŸ™‚

  3. Oh my! This looks gorgeous! I also discovered Spanish plums here in Spain, known as Ciruelo. And they look like yellow jams. I have to try it someday soon! Your cheezecake looks so beautiful!

    • That sounds so interesting! I’d love to see a picture of those!

  4. These look SO perfect! You are a genius to combine plum and banana in cheesecake. I was planning on making a very not vegan cheesecake tonight, but you have me considering this recipe instead… πŸ˜‰

    • Let me know if you decide to make it! I’d love to hear some feedback. πŸ™‚

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  6. I used this recipe to make treats for a party with a lot of gluten-free/vegan friends. I’m always suspicious of such desserts, but I have to say this one was pretty awesome! I used nectarines in lieu of plums, and since I lack a springform pan, I made them in individual cupcake liners. The trick now is not eating them all before the party…

    • Oooh! Nectarines would be just as good in here, for sure! I wish you success at your party, and am glad that you like them! πŸ˜€

  7. Thank you! Thrilled to come up with a lovely summery cake for our preschool’s vegan potluck. I added a wee bit more fresh orange juice and plums (from our yard) to the recipe and used fresh lemon verbena for the sprig of garnish. Gorgeous. Kids loved it, mom’s wanted recipe. Will try purΓ©eing the verbena in with it next round.

    • I’m so glad that you enjoyed it! I love your additions to the recipe, I’ll have to try those out. πŸ˜€

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