Recipe: Dairy-Free Banana Split “Cheese”cake

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Banana Split Cheesecake

{gluten/dairy/soy/corn/potato/egg/coconut/sugar free}

Dairy-Free Banana Split "Cheese"cake {Also grain, egg, soy, and sugar free}

For my weekly food blogger challenge this week, I had to come up with a cheesecake recipe. Obviously I can’t make a traditional cheesecake, so being inspired by my Banana Split Ice Cream and my Strawberry Lemon “Cheese”cake recipes, I decided to try out a banana split version. It’s sooo good, and tastes just like a banana split (minus the pineapple since I’m allergic). Whereas my strawberry lemon cheesecake recipe turned out more like a freezer cake, the banana filling in this banana split cheesecake recipe stays pretty creamy.

A few notes about the recipe: I used something called apple “honey”, which is basically just unsweetened apple juice (made with nothing but organic apples) cooked down until thickened. It didn’t leave any sort of apple flavor in the cheesecake, so if you are looking for something that is more sugar free (with the only sugar coming from fruit), then I would recommend using that. Otherwise you can use honey or maple syrup.

Don’t be overwhelmed by the list of ingredients. They are 4 different layers. Each one serves an important banana split purpose. But, many of the ingredients in each layer overlap with ingredients in the other layers, so it’s really not all that much.

Each layer requires a food processor or blender (I used a food processor). I didn’t bother cleaning out it out in between making the layers, as I don’t think it’s necessary and it saves on time.

I stored my leftovers in the freezer since it’s crazy hot and humid here. Not sure how it would work stored in the fridge, but if you try it, let me know!

Dairy-Free Banana Split "Cheese"cake {Also grain, egg, soy, and sugar free}

Dairy-Free Banana Split "Cheese"cake {Also grain, egg, soy, and sugar free}

Dairy-Free Banana Split "Cheese"cake {Also grain, egg, soy, and sugar free}

 

Ingredients For Crust:

2 cups pecans (raw and unsalted)

¼ cup honey (Maple syrup or apple “honey” would also worked. Using the apple “honey” – see above for link to recipe – , which is what I did, would make it so that the only sugar comes naturally from fruit.)

¼ teaspoon sea salt

2 tablespoons melted ghee (You can also use melted butter, melted coconut oil, or a nut oil.)

4 teaspoons vanilla extract

Ingredients For Filling:

1 ½ cups macadamia nuts, raw and unsalted (You can also use cashews.)

6 bananas

2 tablespoons vanilla extract

Ingredients For Strawberry Topping:

10 oz frozen strawberries, defrosted with the juices saved

1 teaspoon melted ghee, butter, or coconut oil

1 tablespoon honey (Maple syrup or apple “honey” would also worked. Using the apple “honey”, which is what I did, would make it so that the only sugar comes naturally from fruit.)

Ingredients For Chocolate Topping (adapted from this Chocolate Banana Fudge recipe):

1 banana, sliced into chunks

1/8 cup carob or cacao powder (Feel free to add more if it’s not chocolately enough for you.)

2 tablespoons no salt added almond butter (or another nut butter)

1 tablespoon honey (Maple syrup or apple “honey” would also worked. Using the apple “honey”, which is what I did, would make it so that the only sugar comes naturally from fruit.)

 

Making It:

  1. For the crust, grind up the pecans in a blender or food processor until they are crumbly in really small pieces, almost like flour consistency. Add in honey, sea salt, ghee, and vanilla. Process until well blended and thick. Spread in an even layer on parchment paper inside of a 9″ cake pan.
  2. For the filling, grind up the macadamias in a food processor until it’s the consistency of a nut butter. Once it’s smooth add in the bananas (broken up into pieces) and vanilla. Process until well blended. Spread in an even layer on top of the crust.
  3. For the strawberry topping, put the strawberries and their liquid, the honey, and the ghee (or butter or coconut oil) into a food processor and process until smooth. Spread in an even layer on top of the filling.
  4. For the chocolate topping, put all ingredients into a food processor and process until smooth. Spread on top of the strawberry topping, then swirl it in with the strawberry topping.
  5. Put the “cheese”cake into the freezer until firm (a few hours). You can eat it right out of the freezer, or defrost it for about 30 minutes to 1 hour before serving for a more cheesecakey consistency.

 

food bloggers challenge

Check out some other cheesecake recipes!

Comments

  1. So creative! I have never heard of a banana split cheesecake. Love love the apple “honey” tip :)
    Laura recently posted…Recycling Project: Train Table into a Lego TableMy Profile

  2. Love this idea! Will have to try it soon

  3. What a clever idea…and it looks beautiful
    Patty recently posted…Stargazey Point by Shelley Noble – Blog Tour and Book ReviewMy Profile

  4. This looks so delicious. Can I have it wrapped and shipped to me?
    Lena recently posted…We Are the Champions for Kids with Spinbrush #Spinbrush4kids #CFKMy Profile

  5. This is so insanely awesome – you’ve made so many people happy with this cheesecake! I have some dairy free family members so I’m definitely making this.
    Amber K recently posted…Oreo Cheesecake RecipeMy Profile

    • Thanks Amber! I hope they like it if you make it! I miss cheesecake so much, and this seems to be the next best thing. It\’s been getting a good reception, so I hope people like it :)

  6. The swirled colors make it so pretty! I had no idea it was even possible to make dairy free cheesecake, very creative.
    Anne recently posted…Wordless Wednesday–First TomatoesMy Profile

    • Thanks! When I started making it I didn't intend to have the swirl, but I'm glad it turned out well!

  7. Hi, just made this and am excited to try later this evening. One question (which is too late to rectify now but important for next time): The ingredient list calls for strawberries, banana and honey for the strawberry layer, but the directions calls for strawberry, ghee and honey. I used the banana instead of ghee, but curious to know your intention. Also, should these bananas have been frozen beforehand as the layers didn’t really sit well on top of each other since they were all pretty liquidy and of equal weight. Still very excited!

    • I’m so sorry about the error! I edit each post at least 3 times before publishing it, but somehow missed it. The strawberry layer is supposed to be strawberry, ghee (or butter or coconut oil), and honey. I have updated the post to fix the error. The bananas should not have been frozen beforehand. The reason the layers didn’t sit well on top of each other when you made it is because the banana in the strawberry layer weighed it down too much. Again, I apologize for my mistake. I hope what you made still turned out okay!

      • Erica, not to worry. I used to be an editor at a magazine and newspaper – happens. I used blueberries instead of strawberries, because my girlfriend loves them, and it was still bitchin’. I think the ghee/oil would help make that layer less icy but still very good. Thanks!

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