Description
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
Scale
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
- Preheat the oven to 350 °F (175 °C).
- 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
- Slice the bananas and caramelize them with 1 heaping tsp of coconut sugar for 3-4 min in a frying pan.
- Blend together the bananas with all the other filling ingredients. Pour the filling into the pie crust, cover with aluminium foil.
- Bake for 60 min. Remove the foil for the last 10 min of baking time.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: dessert, snack