This Paleo Banana Cheesecake recipe is so delicious! With only 15 minutes of prep, this quick and easy sweet is loaded with walnuts, coconut milk, bananas, and maple syrup, making it the perfect no-fuss cold treat for hot days. Made with all-natural ingredients, this healthy dessert is vegan, low carb, and gluten-free.
No-bake Vegan Cheesecake
Can healthy and cheesecake go next to each other in a sentence? Well…I suppose technically this isn’t a cheesecake as there is no cheese in it. But if you were to make a cheesecake paleo and vegan, this is definitely my favorite way of doing it.
What makes this a healthy paleo cheesecake recipe?
- It’s mostly nuts. Coconut, walnuts, cashews and almonds all play a vital role in this no bake banana dessert. Nuts provide an excellent source of fat and protein, essential for any diet.
- It’s naturally sweetened. And most of that sweetness comes from fruit! I added in a little maple syrup as well, just for flavor and a little extra sweetness, but honestly I personally would be fine with just the bananas. My other half would tell me it’s not dessert!
- It’s low carb. YES! Despite having bananas and maple syrup in this recipe, the total net carbs comes to 10.4g making it absolutely perfect for a low carb treat! Not suitable for keto though.
Key Ingredients for this Healthy Paleo Cheesecake
- Nuts: The crust has both almond flour and crushed walnuts in it. You can crush the walnuts in a ziplock bag with a rolling pin or bottle of wine, or add them to a food processor. Take care not to over-process them – chunks are nice! The filling has soaked cashews in it, making a super creamy flavor and texture. I either soak my cashews overnight or for at least 10 minutes with boiling water.
- Milk: I chose unsweetened almond milk as that’s what I keep on hand for cooking, but feel free to use a milk of your choice.
- Stevia: I tend to use a stevia/erythritol blend in my recipes. Coconut sugar would be fine, or monk fruit sweetener.
- Coconut oil: Coconut oil solidifies when chilled and holds everything together. I don’t recommend using other oils in this recipe.
- Bananas: Nice, ripe bananas with brown spots on the skin are perfect for this recipe! They act as a sweetener and taste great as well.
- Coconut milk: You want to skim off the hard white coconut milk from a can for this recipe. The liquid underneath can be saved to add to smoothies or curries.
How to make Paleo Banana Cheesecake Squares
Here is a step-by-step video to help you make this cheesecake!
Is this paleo cheesecake vegan?
Yes! There are no animal products in this recipe making it perfectly safe for vegans to consume. It’s also paleo-friendly, low carb (just 10.4g net carbs per slice), and made with natural, gluten-free ingredients.
How do I store this dessert?
Cover the container with plastic wrap or aluminum foil and store in the fridge for up to 5 days. You can also place the slices in an airtight container, just don’t pile them on top of each other as they will stick together,
You can also freeze it for up to 3 months, without the toppings. Wrap it in plastic wrap and then aluminum foil before placing it in the freezer.
Can I make it ahead of time?
Absolutely! This healthy banana cheesecake can be pre-made a day or two ahead of time. You can also freeze it for up to 3 months, without the toppings. Thaw it in the fridge overnight before garnishing and serving.
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Paleo Banana Cheesecake
- 9×13 baking tray
- mixing bowl
- blender/hand blender
- 1.5 cups almond flour
- 1/2 cup walnuts
- 3 tbsp unsweetened almond milk or milk of your choice
- 1/4 cup stevia
- 3 tbsp coconut oil melted
- 1 pinch salt
- 3 tbsp coconut oil softened
- 2 ripe bananas
- 1/2 cup coconut milk the solid white stuff at the top of a can
- 2 cups cashews soaked *see notes
- 2 tbsp maple syrup or honey
- 1 banana sliced
- 1 tbsp maple syrup or honey
- walnuts chopped
- chocolate grated
- Crush the walnuts in a ziploc bag with a rolling pin, or in a food processor.
- In a bowl, mix crushed walnuts with almond flour, stevia, coconut oil, milk, and salt.
- Press crust mixture into a parchment paper-lined pan, and chill in the freezer until filling is ready.
- Blend soaked cashews, coconut oil, coconut milk, bananas and maple syrup until smooth.
- Pour over crust and spread evenly.
- Chill in the fridge for 3-4 hours or until set.
- Top with sliced bananas, maple syrup, walnuts, and grated chocolate if desired (optional).