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Vegan Baked Banana Cheesecake

Oil-free vegan banana baked cheesecake #cheesecake
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Time to go bananas! This luscious baked banana cheesecake is vegan,
oil-free and sweetened with coconut sugar and maple syrup. And above all, it's super
tasty.

Ingredients

Cheesecake filling

  • 1 recipe vegan cream cheese* ((without salt, chives & onion))
  • 14 oz silken tofu ((400 g))
  • 1/2 cup coconut yogurt, unsweetened ((125 g))
  • 1/2 cup + 1/3 cup coconut sugar ((130 g))
  • 3 medium bananas
  • 2 1/2 tbsp corn starch
  • 1 pinch of salt
  • 1/2 tbsp lemon juice

Crust

  • 1 1/2 cup rolled oats ((140 g))
  • 1/2 cup walnuts ((45 g))
  • 1/2 cup banana chips** or more walnuts ((30 g))
  • 1/8 tsp salt
  • 1/3 cup maple syrup ((100 g))

Instructions

  1. Preheat the oven to 350 °F (175 °C).
  2. Using a food processor, prepare the crust by processing all the ingrients for a few seconds until a sticky texture forms. Press the crust dough into a small greased pie pan. Alternatively, you can line it with baking paper. The mixture may be sticky so use a moistened spoon to distribute it evenly
  3. Slice the bananas and caramelize them with 1 heaping tsp of coconut sugar for 3-4 min in a frying pan.
  4. Blend together the bananas with all the other filling ingredients. Pour the filling into the pie crust, cover with aluminium foil.
  5. Bake for 60 min. Remove the foil for the last 10 min of baking time.
  6. Once the cake is done, take it out of the oven to cool down completely before slicing. Garnish with chopped banana chips, if you like.
  7. Store leftovers in the fridge for up to 7 days,

Notes

* You can alsy try using about 1 1/2 cups store-bought vegan cream cheese.

** If you want to keep it completely oil-free, use walnuts instead. If you go for the banana chips, take a closer look at the ingredients. Some brands add honey.

Find it online: https://www.veggiejam.com/english/vegan-baked-banana-cheesecake/