I love cheesecake, it used to be my annual choice of birthday treat when growing up. That and pizza quiche! Obviously I was on the totally SAD American diet. Makes me chuckle now when I choose taco salad for dinner with a fruit and whip cream dessert.
In an effort to make a cheesecake make without any added sugar other than fruit, I came up with a simple recipe that’s crust is made from nuts or seeds held together by raisin paste and gently sweet creamy center has bananas and cream cheese ready to delight your taste buds.
This dessert can easily be made diary free with the use of coconut yogurt as the base. I’ve made them as plain, chocolate, or even tropical fruit flavored cheesecakes. It’s a super versatile recipe, which is nice when your trying to use up what you have in your house without making a trip to the store.
Entertaining in our home has always been a priority for us. Even before we were married we discussed the importance of using our home to bless others. So, last night we had a couple of friends over for dinner which allowed me to play around with the coconut yogurt version of these cheesecakes and then have other people available to help eat them! We love our adventurous friends who happily eat our healthy treats and give feedback.
P.S. We’re adventurous eaters and not afraid to break the American norm. So, if you ever eat at our place, don’t be shy to ask what somethings made out of if you don’t know! We had to laugh last night as we realized we’ve taken food to our bible study group and people start eating it without realizing it’s made with an alternative food item rather than say, cream cheese or wheat flour. I’m sure in their heads they’re wondering WHAT THE HECK is this!! Needless to say, the treats we bring are never turned down and are usually always praised. So there’s that.
Back to the discussion at hand though, these delicious looking sweet bites.
If you choose to make these with coconut yogurt, I feel like it’s worth mentioning that the bake time tends to increase in order for them to firm up. What I do is usually set it for the lowest time, then increase as needed.
Because they are sweetened with banana, I’m sure you can guess that it’s a pretty dominant flavor, especially if your making the vanilla version. When made with cocoa powder or with mango and lemon essential oil though, the banana flavor is much more mild. I’ve even added in 3-4 tablespoons of cocoa powder to the crust in order to make it extra decadent. It’s a very flexible forgiving recipe.
Since they’re made with such simple clean ingredients, these could easily be enjoyed for breakfast, lunch, or dinner. Need a quick to-go morning option for those days your jetting off to work? Make these ahead of time, store in the freezer, pull it out the night before and place in the refrigerator for an easy grab n’ go or pull it out the morning of and let it defrost on your way to work. These are delicious with a cup of tea or morning coffee.
I so hope you enjoy making and savoring these decadent desserts. Invite friends over, host a game night, grab some gals for a movie and blow everyone’s taste buds with a health treat they’ll be asking for the recipe to. Enjoy!
Fruit Sweetened Cheese Cake
1/2 cup walnuts/pumpkin seeds/sunflower seeds
1/2 cup cashews/coconut flakes/sliced almonds
1/4 cup golden raisins
4 oz cream cheese or coconut yogurt
1 1/2 bananas
1 tsp vanilla (see notes below for variations)
*If your going after a tropical flavor, blend in the meat from one mango and 3 drops of food grade lemon essential oil.
**If your going for a chocolate flavor, add in 3 tbsp of cocoa powder to the filling mixture.
3 Tablespoons melted coconut oil
1 tablespoon honey or maple syrup
1/4 cup cocoa
1/2 tsp cinnamon
What I do
Pre-heat oven to 350° and prepare cupcake tin with 7 paper cupcake cups.
In a food processor place all the nuts and raisins. Grind until a fine and grainy mixture appears that holds together when pressed. Place equal amounts of this mixture into the 7 prepared cupcake cups. Press down to form a crust. Quickly rinse food processor out.
Next, place all the ingredients for the filling into the food processor, adding in any of the alternative options you want. Process for about a minute to a minute and a half, or until batter is clump free and smooth. Place equal amounts of the mixture into the cupcake tin on top of the crusts. I use a 1/4 cup measure to do this.
Bake cheesecakes for 12-20 minutes (depending on your filling, cream cheese or coconut yogurt) or until centers are firm and no longer jiggle.
Refrigerate for 2-3 hours before serving. Enjoy with berries, a drizzle of chocolate sauce, or a dollop of whip cream.
Let your taste buds ENJOY!