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Vanilla and Almond Butter Cheesecake

Parev and vegan, sweetened with the natural sugars of dates and maple syrup the dessert definitely has a guilt free feeling about it! The banana, almond and date mix produce a ‘creamy consistency’ like cheese, a recipe suitable both as a dessert or buffet tea.






10–12 people


Parev / Vegan


250g oats 
275g dates – dried and stoned

3 large bananas
50 ml melted coconut oil
300g almonds – toasted
150g dried dates – stoned
50ml maple syrup
1 teaspoon vanilla extract 
50g cocoa powder 

3 tablespoons plain chocolate
3 tablespoons Nutural World almond butter 


  1. Line and grease a 22cm loose based cake tin with baking parchment paper.
  2. To make the base, whizz the oats and dates in a food processor until they stick together. 
  3. Press into the base of the prepared cake tin.
  4. Bake for 10 minutes at 200 C/ 400F or until golden. 
  5. To make the cheesecake: Combine all ingredients – EXCEPT cocoa powder – until very smooth. 
  6. Spread half the mixture onto the prepared base.
  7. Add the cocoa powder to the remaining mix and combine well. Spread this over the other half.
  8. Set in the freezer overnight and then drizzle with Nutual World almond butter and grated chocolate the next day.
  9. Remove from the freezer about 30 minutes before serving.
Recipe by Denise Phillips


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Vanilla and Almond Butter Cheesecake

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Vanilla and Almond Butter Cheesecake

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Vanilla and Almond Butter Cheesecake
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