Last week we had a friend coming over. If you know me, then, my mind was racing on some kind of fun little treat I could make. Zach had dinner planned out, but I wanted a nice little sweet at the end.
What could I make?
Most of my baking supplies are in the commercial kitchen. It was a little tricky. Plus I was thinking of things I already had on hand.
A bundle of bananas. Some nuts.
Cheesecake. I could make cheesecake real fast.
And I know dairy is a hot topic and gray area. I will say, that I personally do not have a problem with it. My husband on the other hand can not, it tears his stomach up, so I generally use alternatives. But I will personally do dairy in moderation sometimes. I love the Weston A. Price for information on raw butter and milk.
So sometimes I include dairy. However, I could probably remake this recipe in the future soaking cashews or macadamia nuts and boom, you have a dairy-free option as well. I truly would have loved to make it with goat cheese, but my husband is not a fan (although I’ve made cheesecakes with goat cheese before and my taste-testers did not know any better). The choice is yours and fitting to what you can personally tolerate and your level of moderation.
On this night, we splurged and I made this lovely, light little cheesecake for our dinner party.
And it was really easy to assemble.
And really delicious.
Raw Banana Cheesecake
- 1 cup walnuts
- 1 cup slivered almonds
- 1/8 cup coconut oil, melted
- 2 tbsp honey
- 3 bananas
- 16 oz. cream cheese
- 1/3 cup honey
- 1 tsp vanilla
Let’s Make it Happen:
In your food processor, pulse all the crust ingredients. Press them into a spring form pan. Refrigerate.
Wash out your processor. Mash bananas. Pulse together the cream cheese, honey and vanilla. Add the bananas, pulse until smooth and creamy.
Pour over the crust. Smooth the top. Refrigerate for overnight until it sets up. I cheated and stuck it in the freezer so it would be ready in less than 2 hours.
Slice, eat, and enjoy!