vegan banana coconut layer cheesecake

i know right? it sounds too good to be true!

well, ever since i first discovered that vegan cheesecake is attainable (with a fabulous dark chocolate cheesecake), i've been hooked. i also created this wonderful pumpkin spice cheesecake a while back.

well, ever since i made this amazing discovery, i've had this little idea growing in the back of my mind... remember how i ranted about dessert silken tofu back in the fall? well i've found a way to bring dessert tofu and vegan cheesecake together. at last.

this dessert tofu comes in lots of different flavours (i think next i'll try custard/maple caramel layers), so the options are endless!

how can you go wrong??

**as i made it, this recipe is not gluten free. i tagged it as such because it would be super easy to adapt, i have included substitutions**


ingredients:

1 c graham cracker crumbs (gluten free graham crackers, or crushed gf cookies)
1/4 c margarine or earth balance buttery spread
2 packages (300g each) dessert tofu. 1 banana, 1 coconut *
4 t egg replacer powder (i used ener-g brand)
1 T lemon juice
1/2 c sugar
1/4 c flour (i used 1/8 c coconut flour, 1/8 c wheat flour, but rice flour would work as well)


*these are made by sunrise soya. it's a canadian company, so i'm not sure if you can get them/an equivalent product outside canada. sorry, friends.

to make:

start with the crust! in a food processor, mix graham cracker crumbs and melted margarine, mixing as you add the margarine.

press into the bottom of a medium sized cheesecake pan.

bake at 400 degrees for 10 minutes, while you prepare the first layer!

choose your bottom-layer flavour.

rinse and dry your food processor. toss in both little pods of one flavour of tofu (in my case, banana), 2 t egg replacer powder, 1 1/2 t lemon juice, 1/4 c sugar and 1/8 c flour (i used white flour in this layer).

mix until smooth, scraping down the sides with a spatula as needed.

pour the banana mixture onto the crust, and turn the oven down to 365.

bake for 25 minutes, until the center has begun to set.

make your second layer (coconut, in my case). mix coconut tofu, 2 t egg replacer powder, 1 1/2 t lemon juice, 1/4 c sugar and 1/8 c coconut flour.

gently pour it on top of the banana layer.

 

put it back in the oven, and bake another 60 minutes. remove from the oven and gently run a knife around the inside edge of the pan, to prevent the cake sticking to the walls. 

 

allow your cake to cool to room temperature before removing the walls of the pan.

 

chill in the fridge for a few hours, or overnight! 

enjoy! 

 

by the way, in case you're interested, i did the math, and for 1/8 of the cake (a larger serving than i'd eat, for sure) it's only 170 calories. not too bad, compared to "real" cheesecake!!