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If you’re looking for a decadent, crowd-pleasing dessert that’s both comforting and elegant, this Baked Banana Cheesecake is exactly what you need. It’s the perfect union of creamy cheesecake and the naturally sweet flavor of ripe bananas, all tied together with a rich drizzle of chocolate syrup. This recipe is 100% plant-based, meaning it’s completely free from dairy and eggs—yet it delivers the same luxurious texture and taste as traditional cheesecake.
Whether you’re hosting a holiday dinner, celebrating a birthday, or simply craving something indulgent but wholesome, this baked banana cheesecake offers an unforgettable flavor experience. The creamy banana filling baked onto a crunchy graham cracker crust is topped with smooth chocolate syrup and fresh banana slices for an irresistible finish.
Why You’ll Love This Baked Banana Cheesecake Recipe
There are several reasons why this baked banana cheesecake deserves a place in your dessert rotation:
Rich and Velvety Texture
Thanks to a combination of soaked cashews and full-fat coconut milk, this cheesecake is incredibly smooth and creamy. The cashews mimic the richness of dairy-based cream cheese, and when baked, they firm up to create a dense yet fluffy texture.
Naturally Sweetened
Ripe bananas bring a natural, fruity sweetness that reduces the need for added sugar. The result is a more balanced, wholesome flavor that isn’t overwhelmingly sweet.
Easy to Prepare
This recipe doesn’t require any fancy equipment beyond a blender and an oven. You can prepare it in under 30 minutes before baking, and the steps are beginner-friendly—even for first-time bakers.
Crowd-Pleasing Flavor
Banana and chocolate is a universally loved combination. The mellow banana filling, crisp crust, and chocolate drizzle make for a layered flavor experience that’s comforting, familiar, and just the right amount of indulgent.
Completely Plant-Based
It’s ideal for anyone following a vegan diet or avoiding dairy for health reasons. You can enjoy this dessert guilt-free, knowing it’s made with nourishing, plant-based ingredients.
If this recipe sparks your curiosity about other plant-based desserts, the Plant-Based Cookbook – 200 Vegan Recipes is filled with sweet and savory creations that make healthy eating exciting.
Ingredients for Baked Banana Cheesecake
This recipe uses simple ingredients, many of which you may already have in your pantry. Choose ripe bananas with plenty of brown spots for the best flavor and sweetness.
For the Crust:
1 ½ cups vegan graham cracker crumbs (or crushed vegan digestive biscuits)
¼ cup melted coconut oil
2 tablespoons maple syrup
¼ teaspoon ground cinnamon (optional, for extra warmth)
For the Cheesecake Filling:
1 ½ cups raw cashews, soaked in hot water for 1 hour or overnight
2 large ripe bananas
½ cup full-fat canned coconut milk
¼ cup maple syrup or agave nectar
2 tablespoons cornstarch or arrowroot starch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of sea salt
For the Topping:
Chocolate syrup, store-bought or homemade (dairy-free)
Fresh banana slices, for garnish
Optional toppings: chopped walnuts, cacao nibs, or shredded coconut
Read More: Pumpkin Protein Balls
Step-by-Step Instructions
Follow these instructions for a perfect baked banana cheesecake, every time.
1. Prepare the Cashews and Preheat the Oven
Soak the raw cashews in hot water for at least 1 hour. For creamier results, soak them overnight in the refrigerator.
Preheat your oven to 325°F (160°C). Lightly grease a 7- or 8-inch springform pan or line the base with parchment paper.
2. Make the Crust
In a mixing bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and cinnamon. Stir until well combined.
Press the crust mixture evenly into the base of the prepared pan. Use the back of a spoon or a flat-bottomed glass to pack it down firmly.
Bake for 8–10 minutes until golden and slightly firm. Set aside to cool.
3. Blend the Cheesecake Filling
Drain the soaked cashews and place them in a high-speed blender or food processor.
Add the bananas, coconut milk, maple syrup, cornstarch, lemon juice, vanilla extract, and salt.
Blend until completely smooth and creamy. Scrape down the sides as needed to ensure a uniform texture.
4. Assemble and Bake
Pour the banana cheesecake filling over the cooled crust. Smooth the top with a spatula.
Place the pan on a baking tray and bake for 45–50 minutes. The edges should be set, and the center may still have a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gentle cooling helps prevent cracks.
5. Chill the Cheesecake
After removing from the oven, allow the cheesecake to cool at room temperature for another hour.
Then, refrigerate it for at least 4–6 hours, or overnight, to set fully.
6. Garnish and Serve
Just before serving, drizzle the top with chocolate syrup. Add fresh banana slices or your favorite toppings for presentation.
Slice with a sharp knife dipped in warm water for clean cuts.
If you enjoy adaptable recipes like this, the Plant-Based Cookbook – 200 Vegan Recipes includes many base recipes with tips for modifying them based on your preferences or pantry items.
Helpful Tips and Ingredient Substitutions
Here are some suggestions to adapt the recipe or make it even better:
Ingredient Swaps:
No cashews? Replace with 1 ½ cups of vegan cream cheese for convenience.
No coconut milk? Use another plant-based cream or thick oat milk.
No maple syrup? Try agave nectar, date syrup, or brown rice syrup.
Pro Tips:
Always use bananas that are fully ripe for maximum flavor.
Let the cheesecake cool gradually to avoid cracking on the surface.
Chill overnight for the best firm, sliceable texture.
Store leftover slices in an airtight container to preserve freshness.
Read More: Chewy Apricot Coconut Bliss Balls
Creative Variations to Try
This recipe is delicious as written, but here are a few fun ways to change things up:
Chocolate Banana Cheesecake: Add 2 tablespoons of cocoa powder to the filling.
Mini Cheesecakes: Bake in muffin tins with cupcake liners for individual servings.
Banana Nut Cheesecake: Stir chopped walnuts into the filling before baking.
Banana Caramel Cheesecake: Replace the chocolate syrup with a drizzle of vegan caramel.
For more plant-based baking inspiration, the Plant-Based Cookbook – 200 Vegan Recipes includes dozens of flavorful and nutritious dessert variations like these.
Nutritional Information
(Per Serving – Makes 10 Slices)
Here is a breakdown of the estimated nutritional content per slice of cheesecake:
Calories: 280
Total Fat: 17g
Saturated Fat: 10g
Carbohydrates: 30g
Sugars: 12g
Fiber: 3g
Protein: 5g
Sodium: 90mg
Potassium: 350mg
Calcium: 20mg
This cheesecake provides a satisfying balance of healthy fats, natural sugars, and plant-based protein. It’s a treat you can feel good about enjoying in moderation.
How to Store and Serve
Storing Leftovers:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Serving Suggestions:
Serve chilled with a side of black coffee or an herbal tea.
Add a dollop of whipped coconut cream for extra indulgence.
Garnish with chopped dark chocolate, toasted nuts, or granola for texture.
These serving tips can elevate your presentation, especially when entertaining guests. For more creative plating ideas, the Plant-Based Cookbook – 200 Vegan Recipes is a great resource for beginners and seasoned cooks alike.
Frequently Asked Questions
Can I make this cheesecake without a blender?
A blender is ideal for achieving a smooth filling. If you don’t have one, a food processor can work, especially if the cashews are soaked thoroughly.
What if I don’t want to bake the cheesecake?
For a no-bake version, skip the baking step and add ¼ cup melted coconut oil to the filling to help it set in the fridge.
How do I keep the top from cracking?
Avoid overbaking, and let the cheesecake cool gradually in the oven with the door cracked open to prevent sudden temperature changes.
Is this recipe gluten-free?
It can be. Just use gluten-free graham crackers or almond flour for the crust.
Can I double the recipe?
Yes, but you’ll need a larger baking dish and a slightly longer baking time—about 60 to 70 minutes.
Conclusion
This Baked Banana Cheesecake Recipe isn’t just a dessert—it’s a celebration of simple, wholesome ingredients transformed into something extraordinary. With its creamy banana-infused filling, buttery graham cracker crust, and rich chocolate drizzle, each bite offers comfort, elegance, and indulgence—all without dairy or refined ingredients.
Whether you’re new to plant-based baking or a seasoned pro, this recipe proves that vegan desserts can be every bit as delicious and satisfying as their traditional counterparts. It’s perfect for special occasions, family dinners, or those moments when you simply crave something sweet, comforting, and nourishing.
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