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]

$2.99
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Serves

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

Preparation

  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.

Notes

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



About The Author

Lucie Javorska

See My Recipes

Healthy food doesn't have to be bland — no way!

Lucie Javorska is a healthy food blogger at WIN-WIN FOOD, where she shares her passion for healthy and delicious food. She’s on a mission to help people find a WIN-WIN solution for their taste buds as well as their health.

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