I love when I can make something delicious with an ingredient that people are usually apprehensive to try, like tofu. I really don’t like firm tofu unless it’s deep fried (which kind of defeats the purpose if you are eating it for health reasons) but soft tofu can be used in desserts, and I like that of course!
I have made this cheesecake before and brought the leftovers to work, so when it came time for my co worker’s birthday she brought up the tofu cheesecake and I was excited to make it again. I remembered it being good, but forgot just HOW good it is!
Even if you aren’t watching your calories or don’t care about the health benefits of tofu, this is still a great and fool proof cheesecake recipe. It bakes perfectly and never cracks, not to mention its light and airy but still decadent and creamy. Oh and you can’t taste the tofu at all, I promise!
This recipe is either for one springform pan sized cheesecake, or a tart pan and 16 mini cheesecakes. I prefer to use my tart pan because I like a thin layer of cheesecake and the mini cheesecakes on the side are fun, but if you don’t have the mini cheesecake pan then I suggest you use your springform pan.
Banana Cream Tofu Cheesecake
- 1 graham cracker crust recipe
- 1 lb Soft Tofu drained
- 1 lb Reduced Fat Cream Cheese softened
- 1 banana sliced, 3/4 cup Sugar
- 2 TBS brown sugar
- 1/4 cup AP Flour
- 1 tsp Vanilla Extract
- 3 eggs + 3 egg whites
- Fresh Whipped Cream topping
- Banana Slices garnish
- preheat oven to 350 degrees
- Place the tofu and cheesecake in the bowl of an electric mixer and cream until smooth and combined, about one minute. Add the slices of banana and both sugars and continue to beat another 2 minutes until smooth and fluffy.
- Add the flour, vanilla extract and 3 eggs plus 3 additional egg whites. Mix until combined.
- Pour on top of a par baked graham cracker crust. Either in a tart pan, springform pan, mini cheesecake pan, etc. Depending on the size of the pan it will take between 20 – 30 minutes to make. Bake until set and not jiggly, the cheesecake will also slightly pull away from the sides.
Dole’s Banana Cream Tofu Cheesecake Recipe
Dole Banana Cream Tofu Cheesecake
Dole Food Company created this healthy dessert based on a beloved Disney movie – “Tangled” – and shared it as part of its Healthyer by Dole series. These recipes are packed with bananas, soy, and other healthy ingredients, and are crowd-pleasers for any holiday or eating occasion. The recipe is vegan and gluten-free, so it’s suitable for vegetarians, vegans, and people with dietary restrictions.
Paleo banana cream pie
A delicious and healthy dessert without the use of an oven is the Paleo banana cream pie. Its custard filling and bananas are packed full of creamy dairy-free goodness. The fluffy whipped cream that tops this dessert is vegan and paleo. To prepare the filling, whisk together cornstarch and coconut milk. Add remaining coconut milk and sugar and whisk well. Set aside.
To assemble the banana cream pie, layer the bananas in a pan, pour the pudding over the top and cover with plastic wrap. Refrigerate for at least six to eight hours before serving. Sprinkle with chopped nuts, if desired. If you have any leftovers, store them in the freezer. Alternatively, make a tofu cheesecake and top it with whipped cream.
Southern banana pudding
This recipe for a delicious, decadent dessert makes a great vegan treat. Banana pudding and cream cheese are both staples of the Southern diet, and you can substitute the vegan ingredients with your favorite flavors. The recipe also makes a great dessert for a party! It’s also a great choice for a sweet treat after a heavy meal! You’ll thank yourself for saving some calories and adding a healthy dessert to your meal plan!
This recipe for a delicious vegan dessert is easy and quick to prepare. It makes use of cream cheese instead of traditional ingredients and is deliciously moist. You can even make it in individual ramekins or mason jars and serve individual portions. The pudding keeps for at least one day in the fridge before it starts to darken and become watery. To make this recipe vegan, you need to make sure that you use Nilla Wafers, a type of cookie commonly used in vegan desserts. If you can’t find these, you can substitute another kind of wafer.
Keeps in the fridge for 6 days
Cooked chicken can be stored in the fridge for three to four days, or six days if you’ve cured it first. You don’t want your food to spoil! So you’re likely to label it again. But, what should you do if you can’t remember to label the food that you’ve opened? You can freeze it or label it as “expired” so you won’t lose track of it!
Foods that keep longer than six days should be consumed soon after purchase. Check the dates on the package to determine whether the food is safe to eat. Ensure that you use all food before the expiration date. For fresh meat and seafood, a good rule is to buy only what you’re going to consume in the next few days. Many people even freeze their leftovers. Keep in mind, though, that the best way to store food in the fridge is to buy it at the time you plan to eat it.
This vegan cheesecake is creamy, delicious, and completely guilt-free! With a hidden poppy seed layer and a crisp, grain-free crust, this vegan dessert will become one of your favorites! The best part? It’s completely oil and refined sugar-free, too! This recipe makes the perfect dessert for any special occasion or summer day! If you’re looking for an easy way to make this cheesecake gluten and dairy-free, Simple Mills has you covered! Their line of dairy-free cream cheese and almond flour make this treat quick and simple to prepare!
First, you’ll need to grate the oats into a fine crumb. You can do this by processing them in an electric spice grinder with two tablespoons of sugar. Next, you’ll need to add one egg and a few teaspoons of cornstarch to thicken the filling. Finally, you’ll need to stir in three vanilla wafers to the batter. Place the pan in the freezer and wait at least 4 hours before baking.