Super creamy with just a hint of banana puree in the batter as well as the crust for a subtle banana taste and to cut down on the sugar needed, since extremely ripe bananas are so sweet! The fresh sliced bananas may get brown after a day though, so you can dip them in some lemon water before putting them on top and the apricot glaze (from melted apricot jam) seals the fruit and will keep them from browning too rapidly.
Fresh Strawberry Banana Cheesecake [Vegan]
To Make the Crust:
- 1 3/4 cup vegan graham cracker crumbs
- 1/4 cup mashed banana
- 1 tablespoon melted vegan butter
To Make the Cheesecake:
- 2, 8-ounce packages of vegan cream cheese
- 3/4 cup mashed banana
- 2 tablespoons melted vegan butter
- 1/4-1/2 cup agave
- 4 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 cup dairy-free milk
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
To Make the Topping:
- 1 pound fresh strawberries
- 1 large banana
- 1/2 cup vegan apricot jelly or jam to glaze
- First to make the crust combine the melted vegan butter with the graham crumbs and mashed banana. Get it all incorporated and it will be wetter than a traditional graham crust.
- Press it into the bottom of a greased and parchment lined 7-inch cake pan and then freeze while you prepare the cheesecake batter.
- For the cheesecake combine all the ingredients together in a food processor or blender and process smooth.
- Pour the cheesecake batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour.
- Turn the oven off but leave the cheesecake inside to cool then refrigerate for at least 5 hours or overnight before unmolding.
- Decorate the top with fresh whole strawberries and banana slices.
- Glaze with melted apricot jelly.
Cheesecake must be kept refrigerated and can be stored for up to 1 week. If you use the fresh bananas as a garnish they may brown after a day or two even with the glaze as a seal.