As an Amazon Associate I earn from qualifying purchases.

From the author, David Sterkel: Desserts, desserts, desserts…..I LOVE desserts! I tend to bake most of my desserts (cookies, pies, scones, cakes) but it was TOO hot this week, 106 to be exact. I wanted a cool, refreshing slice of something that was easy to make and would not warm up my house. Here is what I came up with.

If you do not like ginger snaps, feel free to use graham crackers…but who does not love ginger snaps?

From Plant-Based on a Budget: We love desserts made with bananas. Bananas bring sweetness without needing to add a ton of extra sugar. We’re also big fans of easy-to-prepare desserts that have ingredients you can find anywhere. Add bananas to your grocery list because you’ll want to make our creamy vegan Banana Cheesecake!

You can prepare the vegan cheesecake any month of the year, but we bet you’ll make it time and again during the summer. Why? This is a no-bake cheesecake, which means you don’t have to turn on your oven. Create a refreshing dessert in minutes without having to heat up your kitchen. That’s a win in our book.

How to Make Banana Cheesecake

This vegan banana cheesecake is easy to whip up. With a short list of ingredients and just twenty minutes to prepare, the recipe will become a favorite. Plus, the only equipment you need is a food processor and a pie pan.

First you’ll create a simple crust made out of cookie crumbs. In a food processor, you’ll pulse store-bought ginger snaps to create crumbs. Then you’ll blend bananas along with the rest of the ingredients to create a dreamy, delicious filling.

Keep in mind that you need to refrigerate the banana cheesecake overnight so that it will set up, so make sure to plan for that step. It’s perfect if you’re planning a party and want to make the dessert ahead of time. You can prepare it and serve it later straight from the fridge.

Banana cheesecake with a slice pulled out to a plate.

Is This Vegan Cheesecake Nut-Free?

Our raw cheesecake recipe is nut-free. Many raw vegan cheesecake recipes use cashews for the filling, but our recipe uses tofu. Tofu makes this pie creamy and silky—the perfect texture for cheesecake. Plus, we promise that no one will guess what the secret ingredient is.

Can You Make the Banana Cheesecake Recipe Gluten-Free?

You can easily substitute gluten-free cookies to make this vegan cheesecake recipe gluten-free. This recipe uses ginger snaps for an extra-special crust. Many brands of ginger snaps include flour, so be sure to look for a brand that is gluten-free.

If you decide to use graham crackers instead of ginger snaps, you can also easily substitute gluten-free graham crackers.

How to Best Store This No-Bake Banana Cheesecake

The banana cheesecake should be stored in the refrigerator. Cover the pie pan with a lid, beeswax wrap, or plastic wrap to keep it fresh. Leftover pie will last 3-4 days in the refrigerator.

Any Tips for Making a Vegan Cheesecake?

While this recipe is easy to make, we do have tips to help you create the perfect dessert. First, it’s important to blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well. You’ll also want to firmly press the ginger snap crumbs into the pie pan.

Another tip is to make sure you blend the tofu and bananas until creamy so that there aren’t any pieces of tofu or bananas visible. The filling should have a smooth texture before adding the additional ingredients.

One last tip is for serving the dessert. It doesn’t firm up exactly the same way traditional cheesecake does, so use a big spoon to scoop out portions. It’s still delicious!

We know you’ll love this scrumptious no-bake cheesecake. If you prepare the Banana Cheesecake, let us know in the comments and be sure to tag us on Instagram or Facebook!

More plant-based banana desserts:

Photos by Alfonso Revilla

Banana Cheesecake

5 from 51 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 servings
This no-bake banana cheesecake is so delicious and incredibly easy to make! It's also nut-free with a tofu base that makes each spoonful exceptionally smooth and creamy.

Ingredients 

Crust:

  • 9 ounces about half a bag of vegan ginger snap cookies
  • 2 tablespoons of vegan butter
  • ½ teaspoons of kosher salt

Pie:

  • 1 ~16-ounce carton firm silken tofu
  • 2 ripe peeled bananas
  • 1 tablespoon potato starch
  • 2 tablespoon of lemon extract or juice of 1 small lemon
  • 1 tablespoon vanilla extract
  • ¼ cup of 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

While this recipe is easy to make, we do have tips to help you create the perfect dessert. First, it’s important to blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well. You’ll also want to firmly press the ginger snap crumbs into the pie pan.
Another tip is to make sure you blend the tofu and bananas until creamy so that there aren’t any pieces of tofu or bananas visible. The filling should have a smooth texture before adding the additional ingredients.
One last tip is for serving the dessert. It doesn’t firm up exactly the same way traditional cheesecake does, so use a big spoon to scoop out portions. It’s still delicious!

Nutrition

Calories: 252kcalCarbohydrates: 41gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 332mgPotassium: 347mgFiber: 2gSugar: 18gVitamin A: 22IUVitamin C: 3mgCalcium: 45mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: David Sterkel
Course: Dessert
Cuisine: American
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

banana cheesecake with one slice on the side with a white background

About

David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

More about David Sterkel

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. Hi! We at Plant-based on a Budget haven’t experimented with a sub for silken tofu for this recipe so we can’t guarantee the results of a sub. If you end up trying out an alternative, please let us know how it goes 🙂