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  • Rebecca Washuta

Cinnamon Banana Cheesecake (gluten free & vegan)

Next time you have overripe bananas lying around, skip the boring banana bread and try this vegan cheesecake!  The crust and filling are spiced with cinnamon, ginger, and nutmeg, giving you all the flavors of fall (and a break from pumpkin).  

Bananas are my favorite fruit.  I usually have a banana for breakfast every morning, so I always make sure we have plenty in the house.  When I go overboard at Whole Foods and end up with too many, I love to try new recipes.  Bananas can take the place of oil or eggs in a lot of baked goods, so they're really versatile.  This cheesecake recipe is definitely my new favorite banana inspired desert!

Bananas are high in vitamin B6 and vitamin C, and are a great source of magnesium and potassium.  Bananas contain prebiotic fiber which feeds the bacteria in your gut, and can help improve digestion and strengthen your immune system.



  • 4 overripe bananas

  • 16oz nondairy plain cream cheese (I use Kite Hill)

  • 1 teaspoon cinnamon

  • 2 tablespoons cornstarch


  • 1 cup chopped pecans

  • 1/2 cup all purpose gluten free flour (I use Bob's Red Mill)

  • 4 pitted dates

  • 4 tablespoons melted coconut oil

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/4 teaspoon nutmeg


  • Preheat oven to 325° 

  • Place unpeeled bananas on a baking sheet and bake for 12-15 minutes, or until skins are dark brown. Remove from oven and let cool. Increase oven temperature to 400° 

  • Combine all crust ingredients in a food processor and pulse until well combined

  • Press the crust evenly into a 9 inch Springform Pan, and place in the freezer for 5 minutes to set

  • Transfer crust from freezer to oven to bake for 8-10 minutes. Remove and let cool

  • Wipe food processor clean 

  • Add all filling ingredients to food processor and pulse until very smooth

  • Pour filling into the crust and bake at 400° for 10 minutes

  • Reduce temperature to 350° and bake for 28-32 minutes, or until a toothpick inserted comes out clean

  • Remove from oven and let cool for at least 1 hour

  • Cover with plastic wrap and refrigerate for at least 4 hours to allow filling to set.

  • Enjoy!

Makes 8 servings.

Nutritional Info (per serving) – Calories 297, Total Fat 21.1g, Saturated Fat 7g, Total Carbohydrates 26.4g, Fiber 3g, Total Sugar 10g, Protein 5.8g


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