As an Amazon Associate I earn from qualifying purchases.
If you need a cool, refreshing slice of something sweet, this vegan banana cheesecake recipe will hit the spot. It’s easy to make and no-bake! With just a handful of budget-friendly ingredients, and 20 minutes to prepare, this recipe will become a summer staple.
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Why you’ll love this family favorite recipe!
This vegan banana cheesecake is naturally sweet and so easy to whip up. The only equipment you need is a food processor and a pie pan. The cookie crumb crust holds a delightfully creamy filling that’s secretly high in protein, to make this delicious treat even healthier and more satiating.
How to Make Banana Cheesecake
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. If you do not like ginger snaps, feel free to use graham crackers. 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.
FAQs
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.
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 wheat 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.
Toni’s Recipe Tips
- Blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well.
- Firmly press the ginger snap crumbs into the pie pan.
- 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.
- Serving tip: 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!
Storage Suggestions for No-Bake Banana Cheesecake
Fridge: 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.
More Plant-Based Banana Desserts
Vegan Desserts
Banana and Chocolate Chip Bars (Vegan!)
Vegan Desserts
Banana Ice Cream Recipe (3 Ways!)
Vegan Desserts
Chocolate Chip Banana Bites
Vegan Desserts
Vegan Banana Cream Pie
If you tried this no-bake vegan banana cheesecake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Banana Cheesecake
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
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!
Explore More with AI
Notes
- Blitz the ginger snap cookies (or graham crackers) into a fine, sandy consistency. This will help the crust hold together well.
- Firmly press the ginger snap crumbs into the pie pan.
- 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.
- Serving tip: 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
Additional Info
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
What can you substitute for silken tofu?
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 🙂