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Chocolate Banana Coconut Cheesecake with a Crunchy Graham Cracker Crust
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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Chocolate Banana Coconut Cheesecake with a Crunchy Graham Cracker Crust [Vegan]

402

8-12

Dairy Free

Vegan

Chocolate banana cheesecake. Creamy and coconut-y, this vegan cheesecake satisfies all the cravings you might have and then some. It’s crazy to think that this concept isn’t even weird anymore. Veganism has evolved! There are so many options nowadays that people would never guess are vegan –– including this chocolate... Read More

Ingredients You Need for Chocolate Banana Coconut Cheesecake with a Crunchy Graham Cracker Crust [Vegan]

For the Crust:

1 sleeve of graham crackers (1/3 of the box)
1/4 cup shredded coconut (unsweetened)
1/4 cup coconut oil, melted
1 tablespoon sugar

For the Filling:

1 1/2 cup soaked cashews, drained (about 3/4 cup raw)
12-ounce package of silken tofu
3/4 cup sugar
1/4 cup cocoa
1/4 cup coconut oil, melted
1 banana (the riper it is, the more banana flavored the final product will be)
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/4 teaspoon salt

For the Coconut Caramel:

1/2 cup sugar
1/2 cup vegan butter
1/2 cup canned coconut milk, full fat
1/2-3/4 cup shredded coconut (unsweetened)

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How to Prepare Chocolate Banana Coconut Cheesecake with a Crunchy Graham Cracker Crust [Vegan]

Preheat the oven to 375F.
Combine all the ingredients for the crust in the food processor. Blend until the crackers become crumbs and everything balls up.
Transfer the crust mixture to a 9″ springform pan (not totally necessary, but they’re nice for cheesecakes because the whole side comes apart from the bottom and you can just slide the slices off). Use your hands to spread out the mixture evenly and press hard to compact it. Bake for 6 minutes.
Rinse and dry the food processor. Combine all the ingredients for the filling in the clean, dry food processor bowl and blend. Blend, blend, blend. The cashews take a while to get smooth, so after a few minutes turn it off and stick your forefinger in the mixture and rub it with your thumb. If you can still feel some grit, keep blending.
Once the mixture is “grit-less” or as smooth as you can get it, pour it over the graham cracker crust and pop the whole thing back into the oven. Bake for 40 minutes.
For the caramel – heat the sugar and margarine in a small saucepan over medium heat. When the margarine is melted and the mixture is bubbling, carefully add the coconut milk.
Bring the mixture back to a boil and let it boil for 5 minutes. Remove from heat.
When the time is up for the cheesecake, carefully remove it from the oven and pour the caramel over it. Sprinkle the shredded coconut all over the caramel so it’s evenly distributed.
Put the cheesecake back in the oven and bake for another 5-10 minutes. You’ll know it’s done when the edges are golden and crispy and the caramel is no longer runny.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Jeni says:

March 16, 2015 at 1:09 pm

This looks absolutely divine! I am dying to try it out! My family will love this and not even know it\’s vegan!
Eleanor Hack says:

March 11, 2015 at 10:45 am

Absolutely delicious, love it. Especially the caramel. I used digestive biscuits as the base instead of graham crackers which after refrigeration, turned pretty solid and makes it hard to cut into slices.
Also with the caramel it must be in a rolling boil for 5 minutes, the recipe is not particularly clear about that. It does not caramelise if its just bubbling slightly.
The center part is not that chocolatey and is quite cakey – might try adding more cocoa and no corn flour next time.

Comments are closed.

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