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+ servings


Easy and delicious NOBAKE BANANA CHOCOLATE CHEESECAKE CUPCAKES with coconut milk, dates, and cashews.A Refined sugar-free soy-free VEGAN GLUTEN FREE recipe.
Portata Dessert, no bake, Snack
Cucina Vegan Glutenfree
Preparazione 15 minuti
Tempo totale 15 minuti
Porzioni 12 -15
Calorie 416kcal
Chef Beauty Food Blog


Serves 12-15 cheesecake cupcakes or <g class="gr_ gr_237 gr-alert gr_gramm Grammar multiReplace" id="237" data-gr-id="237">a 8x8</g> inches cheesecake

    For the crust

    • 1 cup <g class="gr_ gr_236 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="236" data-gr-id="236">dates </g>pitted (15-18 pitted dates)
    • 1 cup walnuts
    • 1/2 cup rolled oats

    For the cheesecake filling

    • 1 1/3 cup cashews soaked overnight or for at least 6-8 hours
    • 1 cup 1/2 can <g class="gr_ gr_234 gr-alert gr_spell ContextualSpelling multiReplace" id="234" data-gr-id="234">full fat</g> coconut milk, refrigerated for 24-48 hours or overnight
    • 2 small very ripe <g class="gr_ gr_232 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="232" data-gr-id="232">bananas </g> refrigerated for at least 2-4 hours
    • 1 1/2 cup dairy free dark chocolate chips
    • juice of 1 orange (1/2 cup)
    • zest of 1 organic orange
    • 1/4 cup agave rice syrup, maple syrup or honey if not vegan
    • 2 Tbsp olive oil
    • 1 1/2 Tbsp unsweetened cocoa powder
    • pinch of salt
    • 1 cup fresh berries to garnish

    Coconut whipped cream

    • 1/2 can coconut milk scant 1cup refrigerated for 24 hours or overnight
    • 2-3 Tbsp powdered coconut sugar powdered stevia or maple syrup


    • Soak dates in warm water for few minutes then drain.
    • Add nuts, oats and dates into a food processor and process until combined into a sticky dough. If mixture it's too dry, add a few more dates, if too wet add a tsp of oats.
    • Line a muffin tin with 12 cupcake liners or a 8x8-inchs springform pan with cling film or parchment paper.
    • Divide crust evenly among tins and press it down with fingers or a spatula to distribute. Pack it down into an even, flat layer pushing some crust up the sides.
    • Set in freezer to firm up.
    • Wash and dry your blender then add drained cashews, sliced frozen bananas, olive oil, orange juice and blend until very smooth. It might take up to 5 minutes. Add coconut milk (cream only), agave syrup, cocoa powder, orange zest, a pinch of salt and pulse until very smooth and silky.
    • Melt chocolate chips over a double boiler, add to the mixture and process until incorporated. Scrape down sides as needed. Taste and adjust sweetness.
    • Quickly, divide cheesecake batter evenly among the tins/ springform pan pouring filling over crust. Tap a few times to even the mixture and then cover loosely with cling film and freeze to firm for 2 hours.
    • Allow to soften for about 10 minutes before serving.
    • Top with coconut whipped cream and fresh berries or other toppings of your choice.

    Coconut Whipped cream

    • Skim the thickened coconut cream from the chilled can and do not scrape the liquid.
    • Place the coconut cream in a chilled bowl, add powdered sugar or syrup and whip for 2-3 minutes. Beat util it becomes stiff and creamy.
    • Let it sits in the refrigerator and frost your cupcakes or cake before serving.


    Find the COCONUT WHIPPED CREAM here (coming soon)
    Prep time does not include refrigeration.


    Serving: 1g | Calorie: 416kcal | Carbohydrates: 47.8g | Proteine: 6.8g | Fat: 26g | Colesterolo: 0mg | Fiber: 5.1g | Zucchero: 33.6g