Tofu Banana Cheesecake

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).

Ingredients Nutrition


  1. Crust:.
  2. Combine crumbs and melted butter.
  3. Press on bottom of 9-inch springform pan.
  4. Bake at 350 for 6 minutes; cool.
  5. Pie:.
  6. Drain tofu (not necessary if you are using Silken tofu). Set aside.
  7. In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
  8. Cut tofu and bananas into chunks; add half to mixer and blend.
  9. Add second half and oranges, blend until very smooth.
  10. Pour mixture into crust.
  11. Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
  12. Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
  13. To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).


Most Helpful

This turned out more like a interesting tasting banana pudding. I topped it with cool whip and sprinkled with cinnamon and brown sugar. Tasted way better once i did that. It was an okay recipe, maybe i did something wrong.

Ambercrombiegirl March 31, 2007

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