Posted in Recipes

Vegan baked banana & coconut cheesecake

Tasty vegan baked banana & coconut cheesecake tartlets
A delightful & tasty dig in baked banana & coconut cheesecake!

Today, I made these tasty & appetizing vegan baked banana & coconut cheese cakes. They turned out great. The base is crispy & chewy & the filling is silk, smooth & truly appetizing!!!

Recently, I am experimenting with tasty invented vegan recipes. I don’t like using eggs anymore in my baking. I also wanted a vegan cheesecake I didn’t want to use a vegan cream cheese like tofutti. This cream cheese is so heavy & unhealthy too.

I had silken tofu in my fridge & wanted to use it in this tasty cheesecake. I have experimentedΒ with using tofu in my kitchen, lately.

So, make these easy yet tasty appetizing cheesecake tartlets & go on, indulge yourself: it is so healthy & apart too! πŸ˜‰

Recipe: For 2 x 12 cm diameter tartlets + 1 x 10 cm diameter tartlet


** For the base crusts:

4 large Medjool dates, chopped up

90 ml water

4 x 100% brown rice no-salt rice cakes

45 gr unsweetened coconut flakes

2 teaspoons canola oil

** For the cheesecake filling:

125 gr creamed coconut

300 gr silken tofu = 1 packet / I used Unicurd

1 large very ripe banana, peeled & cut into chunks

3 tablespoons vegan banana soy milk/ I used Alpro

2 tablespoons organic agave syrup

1 teaspoon vanilla extract/ I use home-made


1. Preheat your oven to 170Β°C ( 325 F ) for about 10 minutes. I use a fan oven. Adjust your oven to this temperature.

2. First, make the base. Take a medium cooking pot & add Β chopped up dates & water. Stew the dates into the water until they are soft & swollen up.Β Β Take a food-processor & break the 4 rice cakes into smaller pieces. Blitz & blitz until they resemble fine breadcrumbs. If you don’t have a food-processor place the rice cakes into a Ziploc bag, close well, place this closed bag onto a chopping bord & bash with a rolling-pin often until the rice cakes look like fine breadcrumbs.Β  Place the fine rice cake crumbs into a large pot & add unsweetened coconut flakes, canola oil & date & water mix. Mix well with a wooden spoon until joined beautifully.

Firstly,Β I use tartlets with removable bottoms. I smear them all in with vegan soy baking margarine, to prevent sticking to the tart tins.Β Secondly, divide this mixture equally between the 3 tartlets.Β Push with your hands the dough into the base & sides of the 3 tartlets. See that you have a good thicker base, equal on all sides. Push the dough carefully up high into the sides of the tartlet case. Now, with your thumb, push the dough round into the tartlet to fit neatly, all the sides up too. Roll with your rolling-pin over each bottom filled tartlet to remove excess dough.

3. Make the filling. Take a blender or food processor & add the silken tofu, cut up banana, creamed coconut, agave, banana soy milk & vanilla. Mix or blitz until completely smooth. Taste! It tastes yum! Add a bit more agave if you need to. Place the tartlets onto an oven-rack for stability & fill them royal with the banana & coconut cheesecake filling. I had a bit of the filling leftover so I am going to make a breakfast smoothy with that for later use. Place the oven-rack into the hot oven & bake for about 15 to 20 minutes or until just set. I tested my tartlets after 20 minutes of baking with a little pin inserted into the thicker part of the filling. A little pin came out clean. The inside will still be a bit wobbly but it will firm up when it will be cooled in the fridge. When browned in colour & just set , take the oven-rack out of the oven & let it cool off until completely cold. Place into the fridge to cool off further. When you want them to eat, 15 minutes before eating, take them out of the fridge, to come to room temperature. When cooled, removed the tartlets moulds & the bottom too. It is this easy. Place the tartlet onto a big can & the outside will come, fall off easily. Help it with your hands, if you need to. Then, with help of a knife, slide the bottom away from the tartlet, be careful though! Slide the tartlet onto a lovely dessert-plate & enjoy this deliciousness!

MMM,…Lovely enjoyed with your loved one & a great coconut tea! πŸ™‚

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

74 thoughts on “Vegan baked banana & coconut cheesecake

  1. Interesting crust Sophie, brown rice cake, coconut and dates…like the idea of tofu as cheese.
    Hope you are having a great week πŸ™‚

    1. Yeah, I think so to. I have been experimenting with the crust a lot & this one is the best version of it! πŸ™‚ Enjoy them! πŸ™‚

  2. This looks amazing! I can’t wait to try making it. For people on a soy free diet do you think it would work to soak cashews and grind them up to replace the tofu?

    1. I haven’t made a soaked cashews cheesecake yet so I utterly can’t say it but I have seen recipes on blogs that work. Maybe you must adjust the ingredinets of my filling!

    1. Thanks, Charly! πŸ™‚ You can also make vegan cheesecakes with soaked almonds, soaked cashew nuts, etc. Ooh yes! πŸ™‚

  3. That looks so freaking delicious, I wish I could just grab a bite through the www. I’ve had one made from cashews before and it was to die for. I’m loving that crust! THANKS!!!

    1. Thanks & they are so easy to make too! πŸ™‚ I am so happy that You, my friend, absolutely love them! πŸ™‚ Hihihihi!

  4. Sophie – this looks absolutely delicious! I love the crust. I have used Silken Tofu as well – it works great!

  5. Sophie this looks amazing!! I love that you used tofu instead of Tofutti….I am just not sure that those ‘fake’ cream cheeses, etc. are healthy. Good for you experimenting- you created a masterpiece!!

    1. I love using Tofutti from time to time but it is so unhealthy & so heavy too! πŸ™‚

      I am so happy that you love it, my friend, especially that you are doing raw food, lately but I baked mine!

  6. Sophie, I love the photos that you shared. Thanks for showing the product. I love that you invented this.

  7. Very interesting and original choice of crust! The cake sounds delicious and who doesn’t like cheese cake πŸ™‚

    1. Welcome to my blog, hoping you will enjoy it! πŸ™‚

      thanks so much! You have a very cool blog! πŸ˜‰

    1. Hey, Jeannie! πŸ™‚ It is more healthy but the 100% creamed coconut contains a lot of fat too?!?!
      We can be neaughty from time to time !!!

  8. It’s great that you’re experimenting and coming up with this kind of recipe! Banana and coconut are a great combo!

    1. I only had the combo of banana & coconut in a smoothy so I thought it would be awesome in a cheesecake too! πŸ™‚

  9. Loving this Sophie – I am also on the lookout for vegan recipes for friends. Grand adaptation!

  10. Ooo Yum – Banana and Coconut and Cheescake – some of my favourite things all wrapped up in one package!!

  11. Bananas and coconuts are such a classic combination. Funny, they grew in our yard in the islands. May it’s true what they say – what grows together goes together.

  12. Hello Sophie! πŸ™‚ that coconut and banana tart, it doesn’t hurt that it’s healthy too. Happy Valentine’s Day to you and your hubby! ΓΌ

  13. you know, i can’t really recall a time when i saw bananas involved with cheesecake–great idea! the coconut is the addition that reels me in. πŸ™‚

  14. Now this recipe looks promising especially since I love using dates.
    The bananas are certainly the bonus…how clever ;o)

    Ciao for now,

    1. I am just a recent lover of dates. I didn’t like the taste before but now, I do! πŸ™‚

  15. OMG. coconut – banana cheesecake – this looks to die for, Sophie! You never fail to amaze me with your glorious gluten-free creations!

  16. Love your crust idea, so creative. Would greasing the bottoms with coconut oil instead of vegan soy baking margarine work? After all coconut oil is solid.

    1. I am thinking all day long about food & food combo’s in my head. Sometimes, It drives my husband crazy! πŸ™‚

  17. Very interesting crust! I made a banana cashew cheesecake with a raw cacao almond date crust, but I’d love to lower the fat content in my recipe so I’ll try the rice cakes next time!

  18. GF vegan cheesecake? Thank goodness you shared the recipe or my husband might be knocking on your door πŸ˜‰

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