It's nice to know you can make this faux cheesecake for a child that never tasted cheesecake because of dairy allergy and everybody is always talking about it. As a matter of fact I don't think I know anybody that doesn't love cheesecake. There are a lot of recipes on the web for making this dessert and the base is always ground cashews. This recipe is a variation of cheesecake because of a wonderful gooey toffee that comes on top and I decided to use and remodel this recipe just because of this toffee layer.
Hope you'll try it. It is definitely not a light cake as you end up using half a jar of honey and a small jar of coconut oil with one can of coconut milk but the ingredients are healthy and tasty at the same time.
- 2 cups cashews (boiled for 20 minutes)
- ½ cup coconut oil
- 2 medium ripe bananas
- 2 tbsp lemon juice
- ¼ cup honey
- Preheat the oven to 350F. Line the bottom of a pan with parchment paper.
- Combine all crust ingredients together in medium sized bowl and mix until well combined. Press into the bottom of the pan.
- Bake for 15 minutes.
- Remove and cool.
- Add all of the ingredients into a blender, mix until very smooth (about 5 minutes).
- Pour the cheesecake layer on top of the crust and place in the freezer.
- Place all of the ingredients in a saucepan over medium heat. Allow to boil lightly for about 60-70 minutes, stirr occasionally.
- As the mixture starts to darken, stir frequently to prevent burning.
- Once the mixture thickens and has reached an amber color, remove from heat and pour on top of the banana cheesecake layer. Return the pan to the freezer and allow to set for about 1 hour.