Healthy Chocolate, Banana and Peanut Butter Cheesecake

Chocolate, banana and peanut butter. Enough said. Blog post finished. 

Ok I’m only joking, but I mean, can you truly get a better combination? Throw the three magical ingredients together in a cheesecake and bam, you’ve got everyone hooked. Your nan, uncle Bob, Deirdre from over the road, everyone. Plus, who doesn’t love a no bake cake recipe when you’re scorching in 30 degree heat?

Although, before starting this post I have a confession to make: I’m not a great cheesecake lover. The thought of cheese in a cake just does not bode well for me. “But it’s not like that, Hannah.” I know I know but, mix it with a little bit of chocolate and I’ll say yes to all the cheesecakes in the world. Chocaholic loud and proud. 

Whilst this recipe may look a devil to make, it really isn’t thanks to my Magimix 4200XL food processor. I spoke about it briefly in my healthy raspberry and strawberry jelly tart recipe, but if you know me then you’ll know that I like to provide you guys with the most honest and fair review. So finally, after a few good months of making, baking, cutting, spiralling and loving, an honest and fair review is what you’re going to get. Since I’ve had my Magimix I’ve experimented like no other in the kitchen. I’ve created delicious salads with their spiral cutter, I’ve made my very own nut butter – roasted, honey filled, salted, you name it – and I’ve baked the most wonderful loaf of breads. Don’t worry, I’ll be sharing these all very soon. A few months down the line and I’ve not had a single fault, nor a complaint.

Getting started with my Magimix was pretty simple. You’re provided with instructions but me being me (aka extremely impatient and stubborn), I took it upon myself to learn the basics of my food processor and within 10 minutes, I had it figured out. It really isn’t rocket science. So that was a nice plus. The overall design of the food processor is pretty damn beautiful. Pure kitchen porn if you will. I went for the white one and along with the colour, the sturdiness, function and mechanism of the machine, it really does scream a high piece of kit. The only negative thing I’d have to say? That it’s quite blimmin’ heavy. However, when you consider the amount of work it can do, it’s no surprise really.

The one thing I really do love about the Magimix 4200XL food processor however has got to be it’s 7 accessories and it’s compatibility with an additional 10 accessories including the Spiral Expert. It’s a bit overwhelming at first. Which one do I play with straight away?! But believe me, I’ve had some fun experimenting with it’s different cutting, slicing, mixing and whisking accessories. You’re also blessed with a simple button structure with this processor. Simply turn on (auto) and stop when desired, or pulse if needs be. No different settings, no faffing around with buttons and dials. Just pure simplicity.  All in all, if you’d ask me for my top food processor recommendation then it’d definitely have to be this baby. 100%!

Despite the name, this healthy cheesecake excludes all things cheese and cream. That’s not to say that this cake lacks flavour however, oh no no. In fact, as far as healthy goes, the flavour of a cheesecake certainly isn’t lost. It’s simply replaced with healthier ingredients – all of which make up for a mouth watering, chocolatey, creamy and biscuity cheesecake.

If you’ve made a recipe of mine before then you’ll know that simplicity is most important to me when it comes to baking. I like things easy. In all areas of my life actually. Therefore, when it comes to my very first cheesecake recipe I’ve made it as easy as pie. Cheesecake pie that is. The base, which is usually made up of a buttery crushed biscuits, is made with five simple ingredients: oats, dates, coconut oil, raw honey and maca powder (I use Vivo Life’s maca powder for sheer quality). As for the cake, that contains just four ingredients: cacao powder, Arla Skyr natural yoghurt, cashews and coconut oil. Top it with 2 spotty bananas and a teaspoon of Pip&Nut smooth peanut butter and you’re good to go.

If you love bananas, chocolate (who doesn’t) and peanut butter, then I can bet ya bottom dollar that you’ll love this cheesecake recipe. If peanut butter isn’t quite your jam, then simply top it with another nut butter of choice or hey, get a little fancy and top it with my homemade chia jam. Either way, banana and chocolate are a match made in heaven and if that’s not right then I don’t want to know what’s wrong.

Healthy Chocolate, Banana and Peanut Butter Cheesecake

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Serves: 8 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BASE
• 100g oats
• 170g pitted dates
• 2 tbsp coconut oil - soft
• 1 tbsp raw honey
• 1 tsp Vivo Life maca powder
• FILLING
• 130g Arla Skyr yoghurt
• 40g cashews
• 1 tbsp coconut oil - soft
• 5g cacao powder
• TOPPING
• 2 ripe bananas - cut into chunks
• 1 tsp Pip&Nut smooth peanut butter

Instructions

Begin by making the base of your cheesecake. In a food processor, add your oats and blitz to a fine powder. Add the rest of the base ingredient's and whiz everything together again. You should have a fine texture almost similar to the traditional biscuit base of a cheesecake. Once done, evenly layer your base into a tart tin (roughly 10"), press down firmly (this is important) and pop in the freezer whilst you make your filling.

With a clean food processor bowl, add the cashews and blitz until you have a creamy texture. Add the rest of your filling ingredients and mix until smooth. Texture is key here so please make sure your filling in smooth, creamy and contains the least amount of 'bits' as possible. Once done, remove your base from the freezer and evenly smoother the filling on top of the base. Pop back in the freezer for 1-2 hours until hard.

Once you're ready to serve your cheesecake, remove it from the freezer, leave for a couple of minutes to soften (but not too much) and top with banana chunks, peanut butter and a sprinkle of grated dark chocolate (optional but an absolute must). Serve up and enjoy!

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Notes

These are the brands I've been using for years now and I swear by them for taste and quality. However, feel free to use your own brands!

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