Can I make the cheesecake crust ahead of time?

Yes, you can prepare the ground almond and oat crust mixture, combine it with maple syrup, and press it into the springform pan in advance. Store it covered in the refrigerator until you're ready to add the filling and bake.

What type of tofu is best for the creamy filling?

The recipe specifically calls for firm silken tofu. This type of tofu is essential for achieving the smooth, creamy, and light texture required for the cheesecake filling without any grittiness.

How can I adjust the sweetness of the banana cheesecake?

The recipe suggests using 1/4 cup of xylitol, coconut sugar, or another natural sweetener for the filling. You can easily use a bit more if you prefer a sweeter dessert, as noted in the ingredients.

Is it important to cool the cheesecake completely before adding the mango sauce?

Yes, it is crucial to let the baked cheesecake cool completely after its 25-30 minute bake time, as specified in the instructions. This ensures the cheesecake sets properly and the mango sauce adheres beautifully without melting or running.

What is the best way to store leftover banana cheesecake?

To keep your banana cheesecake fresh, store any leftovers covered in the refrigerator. The baked cheesecake with its mango sauce will maintain its quality for several days.

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Banana Cheesecake With Mango Sauce
[Vegan, Gluten-Free]

Name: Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 1 small 7 inch cheesecake
Ingredients: ½ cup ground almonds (measured after grinding); 1 cup and 2 tablespoons oats; 3 tablespoons maple syrup or other liquid sweetener; 1 package firm silken tofu; 3 bananas; 2 teaspoons vanilla; 1 tablespoon lemon juice; ¼ cup xylitol, coconut sugar or other natural sweetener (you can use a bit more if you are used to sweeter desserts); 1 tablespoon cornstarch; ½ ripe mango

LJ By: Lucie Javorska

Author Bio

Healthy food doesn't have to be bland — no way! Lucie Javorska is a healthy food... Read More

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A slice of vegan banana cheesecake with a golden oat-almond crust, creamy filling, and bright mango sauce, served on a white plate.

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Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]

1 small 7 inch cheesecake

Dairy Free

This tropical banana cheesecake is bursting with summer flavors. Once you pour the mango sauce over the banana creaminess and take a bite, you’ll see yourself lying on a beach surrounded by palm trees and sipping a Piña Colada.

Ingredients You Need for Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]

½ cup ground almonds (measured after grinding)
1 cup and 2 tablespoons oats
3 tablespoons maple syrup or other liquid sweetener
1 package firm silken tofu
3 bananas
2 teaspoons vanilla
1 tablespoon lemon juice
¼ cup xylitol, coconut sugar or other natural sweetener (you can use a bit more if you are used to sweeter desserts)
1 tablespoon cornstarch
½ ripe mango

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How to Prepare Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]

Preheat the oven to 320 F.
Grind the almonds and oats in a food processor.
Combine with maple syrup and press into a spring form cake pane (I used a 7-inch/ 18cm) lined with parchment.
Process the remaining ingredients, except for the mango, until smooth and pour over the crust.
Bake for 25-30 minutes, then let cool completely.
Meanwhile, puree the mango into a sauce
Pour over the cooled cheesecake.
Dig in.