Banana Cheesecake
User Reviews
5
Banana Cheesecake
Description
The Banana Cheesecake recipe features a crust created from finely processed vegan ginger snap cookies mixed with vegan butter and salt, pressed into a pie pan. The filling blends ripe bananas and firm silken tofu until creamy, then thickened with potato starch and flavored with lemon extract, vanilla, and sugar. The mixture is poured over the crust and chilled overnight to set.
This cheesecake does not slice neatly but is served by scooping. The tofu base lends a smooth, creamy texture while the ripe bananas provide natural sweetness and a subtle fruity flavor, giving the dessert a lightly darker hue. Lemon and vanilla extracts enhance fragrance and balance the sweetness. The crust offers a spiced crunch from the ginger snaps contrasting the soft filling.
This dessert can satisfy those seeking a vegan cheesecake alternative with the convenience of no baking beyond the crust preparation. The recipe recommends ensuring the cookie crumbs are finely ground and firmly pressed for a stable crust, and thoroughly blending the filling ingredients for smoothness without visible tofu or banana pieces.
Ingredients
Crust:
- 9 ounces vegan ginger snap cookies about half a bag
- 2 tablespoons vegan butter
- ½ teaspoons kosher salt
Pie:
- 1 tofu firm silken, ~16-ounce carton
- 2 banana ripe, peeled
- 1 tablespoon potato starch
- 2 tablespoon lemon extract or juice of 1 small lemon
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar
Instructions
- In a food processor add the snaps, butter, and salt. Whiz on high for 1 minute. The snaps should feel/look like sand.
- Add the cookie mixture to a pie pan and press down. You can use the bottom of a cup to flatten it out.
- Wash and dry the food processor. Add the tofu and bananas, and whiz until creamy. Add the potato starch, lemon, vanilla, and sugar. Then whiz for another minute.
- Add to the crust and refrigerate overnight. The pie will firm up.
- This pie will not slice, so scoop it out with a spoon and enjoy! The bananas will make the pie have a slightly darker hue—don’t worry, it still tastes AMAZING!
Notes
- Grind ginger snap cookies finely to help the crust hold together firmly.
- Press the crust firmly into the pie pan to ensure a stable base.
- Blend tofu and bananas until completely smooth to avoid lumps in the filling.
- Serve scooped rather than sliced, as this cheesecake won’t hold slices well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 332mg | 14% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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