Cashew cheesecake with sautéed apple bananas

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I have been making this cashew cheesecake since the pandemic — I made it for a neighbor's birthday party when I had no idea what to bring, and someone asked me for the recipe before I'd even put my plate down. The secret is that I toast the cashews in a dry pan until they smell nutty and almost brown around the edges, which changes everything about how rich the final slice tastes.

I serve it alongside sautéed bananas with apples because the fruit softens into something close to jam while still holding its shape. The sauce pools beautifully on top of the cake without making it soggy, and I drizzle a little extra cinnamon sugar over the whole thing just before serving — that's what makes people ask for seconds.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 8 servings

Course: cake

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the Cashew Cheesecake

1½ cup raw cashews soaked overnight or in hot water for 2 hours
¾ cup unsweetened coconut cream from a full-fat can, refrigerated overnight
⅓ cup maple syrup
3 tbsp melted coconut oil
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt

For the Sautéed Apple Bananas

2 ripe bananas peeled and sliced
1 small apple diced into ½-inch pieces
2 tbsp unsalted butter
1 tsp ground cinnamon
1 tbsp brown sugar
Optional: pinch of cardamom

For the Crust

1 cup almonds or cashews finely ground
¼ cup melted coconut oil
2 tbsp maple syrup
Pinch of salt

Method

Prepare the crust: Pulse nuts in a food processor until finely ground but not buttery. Mix with melted coconut oil, maple syrup, and salt. Press into an 8-inch springform pan. Refrigerate while making filling.
Blend the filling: Drain soaked cashews thoroughly. Combine with coconut cream, maple syrup, vanilla extract, lemon zest, and salt in a food processor or blender. Process until completely smooth, about 3-4 minutes. Scrape down sides halfway through.
Pour and set: Pour filling over crust and smooth the top. Chill for at least 6 hours (or overnight). The cake should feel firm when pressed gently — it won't be as dense as dairy cheesecake but will hold its shape when sliced.
Sauté the fruit: While the cake chills, melt butter in a skillet over medium heat. Add bananas and apple pieces. Cook for 5-7 minutes until softened and golden. Sprinkle with cinnamon and brown sugar; cook 1 more minute. Remove from heat.
Assemble and serve: Run a knife around the edges of the springform pan before releasing. Slice into wedges and top each piece with sautéed apples and bananas, spooning some sauce over the top as well.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 7gFat: 21gSaturated Fat: 14gCholesterol: 5mgSodium: 95mgPotassium: 420mgFiber: 4gSugar: 18gVitamin A: 6IUVitamin C: 12mgCalcium: 35mgIron: 2mg

Notes

Storage: Keep refrigerated in an airtight container for up to 5 days. The sautéed apples and bananas are best made fresh but can be prepared ahead and reheated gently on the stovetop. Substitution tip: For a dairy-free crust, use almond flour instead of ground nuts — skip the coconut oil if you prefer.

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