Tofu Banana Cheesecake
Indulge in the creamy, guilt-free goodness of this Tofu Banana Cheesecake, a delightful vegan twist on a classic dessert. Perfectly balancing natural sweetness and a luscious texture, this recipe combines ripe bananas, protein-packed tofu, and a touch of maple syrup for a nourishing treat that’s as satisfying as it is wholesome. The graham cracker crust, held together with fragrant melted coconut oil, adds a buttery crunch to every bite, while a hint of lemon juice enhances the cheesecake’s bright, tangy flavor. Simple to prepare and oven-baked to perfection, this dessert is a show-stopper for any occasion. Garnish with a sprinkle of cinnamon for an optional warm-spiced finish, and serve it chilled for a refreshing, plant-based indulgence. Perfect for vegans and dessert lovers alike, this easy tofu cheesecake is bound to become your new favorite sweet treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups coconut oil (melted)
- 14 ounces firm tofu (pressed and drained)
- 2 medium ripe bananas
- 0.5 cups maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to smooth it out. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a blender or food processor, combine the tofu, ripe bananas, maple syrup, vanilla extract, lemon juice, cornstarch, and salt. Blend until completely smooth and creamy.
Pour the tofu-banana mixture over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 40 minutes or until the edges are set and the center is slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 15 minutes. Then, remove it from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
Before serving, you can optionally sprinkle ground cinnamon on top for added flavor and garnish.
Slice and enjoy your Tofu Banana Cheesecake!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 182.6 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2828 mg | 218% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
