Strawberry Banana Cheesecake
Prep time
Bake time
Total time
Serves: 1-7" cake serves 8- 10
  • For the Crust:
  • Graham Cracker Crumbs 1¾ cup
  • Mashed Banana ¼ cup
  • Melted Vegan Butter 1 Tablespoon (14g)
  • For the Cheesecake:
  • Vegan Cream Cheese 2-8oz packages (454g) * I only use Tofutti Brand for baking
  • Mashed Banana ¾ cup (from 2 medium-large bananas)
  • Melted Vegan Butter 2 tablespoons (28g)
  • Agave Syrup ¼ - ½ cup (60- 120ml) **Or sugar
  • Cornstarch 4 Tbs (40g)
  • All Purpose Flour 2 Tablespoons (15g)
  • Soy Milk or any milk alternative of your choice ¼ cup (60ml)
  • Vegan Lactic Acid 1 teaspoon (or 1 teaspoon apple cider vinegar)
  • Salt ¼ teaspoon
  • Vanilla Extract 2 teaspoons
  • For the Topping:
  • Fresh Strawberries 1 lb
  • Fresh Banana 1 large
  • Apricot Jelly for glaze ½ cup
  1. 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 more wet than a traditional graham crust.
  2. Press it into the bottom of a greased and parchment lined 7" cake pan and then freeze while you prepare the cheesecake batter
  3. For the cheesecake combine all the ingredients together in a food processor or blender and process smooth
  4. Pour the cheesecake batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
  5. Turn the oven off but leave the cheesecake inside to cool then refrigerate for at least 5 hours or overnight before unmolding.
  6. Decorate the top with fresh whole strawberries and banana slices
  7. 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 garnish they may brown after a day or two even with the glaze as seal.
Recipe by Gretchen's Vegan Bakery at