Chocolate Banana Cheese-Cake

About this recipe:  
Serves 6-10 approx (depending on portion size and how much self-discipline and exceptional restraint you can muster....)   ;)          
This recipe is a treat from Pamela, so head over to her blog for more vegan and Free-From recipe ideas!

 Vegan Dairy Free Banana Cheese Cake


For the base -

    75g rolled oats
    2 tablespoons coconut oil
    2 tablespoons maple syrup
    1 tablespoon nut butter

For the cheesecake filling -

    1 x tub Bute Island Creamy Sheese - Original
    1 large banana
    3 tablespoons cacao or cocoa powder
    4 tablespoons maple syrup
    1 teaspoon vanilla extract

For the raw chocolate drizzle -

    1 tablespoon coconut oil
    1 tablespoon maple syrup
    2 tablespoons cacao or cocoa powder



  • First make the base: Place the oats in a bowl. Gently melt the coconut oil, maple syrup and nut butter then pour in and mix to form a flapjack mixture.
  • Press into the base of a 12cm loose-bottomed cake tin, set aside.
  • Now make the filling: Simply place all of the ingredients into a blender and whizz up until thick and smooth. Pour this over the base and spread out evenly. Freeze for at least 4 hours.
  • Make the raw chocolate drizzle: Gently melt the coconut oil and maple syrup then whisk in the cacao/cocoa powder to form a sauce.
  • Remove the cheesecake from the freezer and remove from the tin and drizzle over. Either slice up and serve or place back in the freezer until ready.
Product used in this recipe:

Original vegan cream cheese