From the Kitchen

No Bake, Banana Cream Cheesecake.

No Bake, Banana Cream Cheesecake.

Hello your next FAVORITE thing to enjoy this summer. Creamy. Cool. Refreshing and Delicious. Did I mention SUPER easy. 

This reminds me of banana pudding and those icebox pie my family would sometimes enjoy on a hot summer night ALL wrapped into one. Complimenting your next BBQ or Sunday dinner, this recipe will surely not disappoint. 

Crust Ingredients: 

  • 1 cup unsweetened shredded coconut
  • 1/2 cup chopped almonds
  • 2 cups pitted dates (soaked until goey soft and drain)

Pie Ingredients:

  • 2 cups cashews (soaked for at least 6 hours, best overnight, then drained)
  • 4 tbsp coconut oil, softened
  • 1/4 cup maple syrup
  • 2 medium sized, very ripe bananas 
  • 5 oz can organic coconut cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 4 tbsp lemon juice


For crust: Place all ingredients in a food processor (I personally use my nutri-bullet for everything) and process until small chunks and pieces are present.

Press into desired pan. It’s best to put a little coconut oil on your finger tips or spoon in the process of pressing into your pan.

For pie: Add all filling ingredients to a blender or nutri-bullet. Blend until smooth and creamy. 

Pour into pan with crust and smooth with a spoon. Cover and leave in freezer for 2-4 hours until set.   

To serve, let thaw for 10 minutes. Top slices of banana and shredded coconut.