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.
9ouncesabout half a bag of vegan ginger snap cookies
2tablespoonsof vegan butter
½teaspoonsof kosher salt
Pie:
1~16-ounce carton firm silken tofu
2ripe peeled bananas
1tablespoonpotato starch
2tablespoonof lemon extractor juice of 1 small lemon
1tablespoonvanilla extract
¼cupof 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!