New York style Cheesecake with just a hint of banana puree in the batter!
Vegan Strawberry Banana Cheesecake is going to be your go-to recipe when you want to stop the show!
Vegans and non vegans alike are gong to go bananas for this one!
It’s a very simple food processor or blender recipe that is ready in minutes
Pour the batter into a 7″ cake pan, yes that’s right I bake all of my cheesecakes in cake pans
Never spring form pans, believe me once you try it, you won’t go back!
For more information on that sensitive topic click through to find out my reasons!
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Notes for Success:
Tofutti Cream Cheese is my only choice for my BAKED recipes. *not sponsored
I have not had success with any other brand in BAKED recipes as the other brands I’ve tried have broken down into an oily mess when baked.
Until more recently when I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
For Gluten Free leave out the flour and replace with 1 teaspoon more cornstarch
Also be sure to use gluten free graham crackers for the crust or your favorite gluten free cookie!
Lactic acid gives vegan cheesecake that authentic tang and it really is unmatched, but if you do not want to buy another ingredient simply sub in apple cider vinegar
Depending on how ripe your bananas are you can adjust the sugar or use whatever sugar you prefer in the same quantity as listed
WATCH THE VIDEO ON HOW TO MAKE THE BEST VEGAN CHEESECAKE!
Yield: serves 10 people
Strawberry Banana Cheesecake
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
For the Crust:
- Graham Cracker Crumbs 10 sheets (140g)
- Melted Vegan Butter 4 Tablespoons (56g)
For the Cheesecake:
- Vegan Cream Cheese 16oz (454g) *see notes
- Mashed Banana ¾ cup (from 1large banana)
- Melted Vegan Butter 2 tablespoons (28g)
- Granulated Sugar ½ cup (100g)
- Cornstarch 5 Tbs (40g) *see notes
- All Purpose Flour 2 Tablespoons (15g) *see notes
- Plant Milk 1/4 cup (60ml)
- Vegan Lactic Acid 1 teaspoon (or 1 teaspoon apple cider vinegar)
- Vanilla Extract 1 teaspoon
For the Topping:
- Fresh Strawberries 10-12 large
- Fresh Banana 1 large
- Apricot Jam for glaze ¼ cup
- Water 1Tablespoon
Instructions
- First make the crust combine the melted vegan butter with the graham crumbs in a food processor until it resembles wet sand
- Press it into the bottom of a greased and parchment lined 7″ cake pan and then freeze it while you prepare the cheesecake batter
- Combine all the cheesecake ingredients together in a food processor or blender and process smooth
- Pour the cheesecake batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
- After 1 hour turn the oven off but leave the cheesecake inside to cool completely then refrigerate for at least 5 hours or overnight before unmolding.
- Decorate the top with fresh whole strawberries and banana slices
- Place the apricot jam in a small sauce pot with the water & whisk smooth while heating gently over medium heat to a thin glaze
- Brush this glaze over the fruit to prevent drying & browning
Notes
Cheesecake must be kept refrigerated and can be stored for up to 1 week.
If you use the fresh bananas as garnish they may brown after a day or two even with the glaze as seal.
