Prep Time: 20 minutes
Cook Time: 55 minutes - 1 hour 7 minutes
I love dessert. However, as a vegan, it becomes significantly harder to find a good recipe to make or alter. Good thing I love to bake, so as my first post, I thought it would be necessary to include a recipe.
I love and hate the holidays. I love them because there's so much good food, but I hate them because there's so much good food. Coming into the new year, I didn't want to go back to eating immediately. To satisfy my need for dessert, I looked for a vegan banana cheesecake recipe that would use my almost-expired tofu that was sitting in the fridge. However, none of the recipes I found sounded that good to me. It seemed like almost every recipe I found used rum, and while I'm not opposed to it, I wasn't in the mood to have alcohol in my dessert. Since I couldn't find a recipe I liked or could use, I took what I knew about vegan cheesecake and worked with what I had.
This is what I came up with. I didn't write down the exact measurements for everything (especially the crust), so some alterations may need to be made. I just eyeballed it and hoped for the best (it did come out good, though).
Note: In the crust measurements, a handful is one hand, not both hands cupped together.
- 1 cup applesauce
- 12 graham crackers (I used regular Nabisco)
- 4 rounded handfuls rolled oats
- 1 1/2 tsp ground cinnamon
- 3 bananas (they don't have to be overripe, but it's preferred)
- 1 16oz. tub of silken tofu (I used Nasoya)
- 1 8oz. tub of vegan cream cheese (I used Go Veggie!)
- 1/3 cup light brown sugar
- Packed 1 tsp vanilla 1
- 1/2 tsp ground cinnamon
- 1/4 cup flour Walnuts for topping (optional)
- Vegan chocolate for topping (optional)
1: Preheat oven to 350 degrees Fahrenheit.
2: Crush the graham crackers onto a sheet of wax paper and pour into a large bowl. Add the rest of the ingredients for the crust and mix with a spoon. The mixture should be sticky. Press the crust into a lightly-greased cheesecake pan. Make sure the crust is pressed all the way to the sides so the cheesecake doesn't leak through the pan. The crust should be pretty thick. Bake for ten-twelve minutes.
3: After the crust has finished baking, turn the oven up to 425 degrees and let the crust cool.
4: Drain the tofu. Once the tofu has drained, put it in the blender with the bananas and cream cheese and blend until smooth.
5: Transfer mixture to a large bowl (I just reused the bowl from the crust) and add the light brown sugar, vanilla, cinnamon, and flour. Stir until the mixture is even throughout. Pour into the cheesecake pan and bake at 425 for 10 minutes.
6: If you're adding the topping, sprinkle it onto the top after the ten minutes. The edges should be setting slightly, but the middle should still be runny. Turn the oven to 350 and bake for 35-45 more minutes, or until the edges are slightly brown and the middle isn't wobbly anymore. If you absolutely can't wait to try it, you don't have to cool it before eating it, but it should be refrigerated as quickly as possible.
Notes: I didn't use oil because it makes me feel sick. However, if you want to substitute the applesauce in the crust for some oil, go right ahead. The applesauce just makes the crust a little more puffy. 1/3 cup of brown sugar doesn't seem like a lot, and it isn't. However, because there are three bananas in the recipe, you won't need that much (even if the bananas aren't overripe). I hope everyone enjoys making this recipe as much as I did!
*Image courtesy Flickr creative commons.