Banana Cheesecake

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.


CRUST: – 9 oz about half a bag of vegan ginger snap cookies – 2 tbsp of vegan butter – ½ tsp of kosher salt PIE: – 1 ~16-oz carton firm silken tofu – 2 ripe peeled bananas – 1 tbsp potato starch – 2 tbsp of lemon extract or juice of 1 small lemon – 1 tbsp vanilla extract – ¼ C of granulated sugar

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!