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Mini Chocolate Chip Banana Cheesecake & EatPastry Review

Chocolate Chip Banana Cheesecake

Delicious, creamy banana cheesecake with crumbly cookies top & bottom!
Course Dessert
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 12
Author Jackie of Vegan Yack Attack


  • 8 Tbsp . Eat Pastry Chocolate Chip Cookie Dough
  • 2 C . Raw Cashews Soaked for 2 Hours
  • 1 C . Banana Chopped
  • 4 Dates Pitted
  • 1/2 tsp . Vanilla Extract
  • 1/3 C . Water
  • Pinch of Salt
  • Optional Topping: Chocolate Chips Chocolate Drizzle, Peanut Butter Drizzle, etc.


  • Make 8 cookies with the dough, according to the instructions on the tub.
  • While the cookies are baking, place the cashews, banana, dates, vanilla extract, water and salt into a blender and puree until completely smooth. Set aside.
  • After the cookies have baked, place them on a cooling rack and wait until they are room temperature.
  • Then, put them into a food processor and run it until they are semi-fine crumbles.
  • Line a 12 ct. cupcake tray with liners and place 1/2 Tbsp. of the cookie crumbs into the bottom of each liner.
  • Pack the crumbs using the bottom of a cup or measuring cup. Pour roughly 1/4 C. of the banana/cashew mixture into each liner.
  • Top with cookie crumbs and place in the freezer for at least 4 hours, or until they have mostly solidified.
  • When ready to serve, pull them out of the freezer and let them thaw for 10 minutes, then top as you please. :)