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 experimented 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! 😉
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 170°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 chopped up dates & water. Stew the dates into the water until they are soft & swollen up. 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. 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, I use tartlets with removable bottoms. I smear them all in with vegan soy baking margarine, to prevent sticking to the tart tins. Secondly, divide this mixture equally between the 3 tartlets. 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! 🙂
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