chocolate banana cheesecake


12 whole graham crackers

½ c raw pecans

½ c sugar, separated

⅓ c vegan butter

2 T water

½ t cinnamon, separated into ¼ amounts

8 oz firm, sprouted tofu

8 oz non-dairy spread cream cheese

3 very ripe bananas

3 T cocoa powder

¼ t salt

8oz dark chocolate



food processor, small saucepan, medium size metal bowl (to melt chocolate on top of sauce pan), 2 heatproof rubber spatulas. spring form pan or any 9X5 baking pan

pre-heat oven, 350°


crust: melt butter in small saucepan. in the food processor combine graham crackers, pecans, 2 T sugar and ¼ t cinnamon. pulse mixture until almost all ground. then add water and melted butter. crust should resemble wet sand.


scoop crust out of food processor and into baking pan. you will need to use your hands to press down and evenly spread out crust. you will want crust to come up the side of the pan, too.


cake: clean saucepan and food processor. fill saucepan with 1 cup of water on medium heat. top the saucepan with the metal bowl, creating a double boiler system. melt chocolate in the metal bowl and stir occasionally until fully melted.


combine remaining ingredients in the food processor. let run for three minutes. you will need to stop and scrape down the sides a few times. after the chocolate is fully melted and food processor is running, pour in the chocolate. allow the food processor to run for another 30 seconds until smooth.


pour batter into crust. bake for 30 minutes and allow to cool.  


cool completely before cutting. cheesecake can be stored for up to a week in the refrigerator in a sealed container.


if you are making this for a party, try cutting into small squares and topping this with fresh berries, mint, coconut, or crushed oreos.