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.

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


1 small 7 inch cheesecake



  • 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


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


If you choose to use xylitol, keep it out of reach of dogs.