Banana Cheesecake
This easy, no-bake banana cheesecake is a delightful dessert perfect for warm weather. Crafted with a creamy tofu base and naturally sweetened with bananas, it offers an exceptionally smooth and delicious experience. Plus, it's entirely nut-free, making it a wonderful option for those with dietary restrictions. Prepare ahead of time for a convenient and refreshing treat.
Instructions
- 1
In a food processor, combine the vegan gingersnaps (9 oz), plant butter (2 tbsp), and kosher salt (0.5 tsp). Process on high for minute (1) until the mixture resembles sand.
- 2
Press the cookie mixture firmly into a pie pan. Use the bottom of a cup to flatten it evenly.
- 3
Wash and dry the food processor. Add the silken tofu (1 carton) and bananas (2), then blend until completely creamy. Add the potato starch (1 tbsp), lemon extract (2 tbsp), vanilla extract (1 tbsp), and granulated sugar (0.25 cup). Blend for another minute (1) until smooth.
- 4
Pour the filling into the crust and refrigerate overnight to allow the pie to firm up.
- 5
This pie will be very creamy and may not slice cleanly. Scoop out portions with a spoon and enjoy. The bananas will naturally darken the pie's hue, which is perfectly normal.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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