Banana Cheesecake
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.
Servings: 8 servings
Calories: 252kcal
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
- 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
Calories: 252kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 332mg | Potassium: 347mg | Fiber: 2g | Sugar: 18g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
