For Crust:
1¾ cups graham cracker crumbs
2 tbsp vegan butter, melted
For Cheesecake Filling:
16 oz vegan cream cheese
¾ cup mashed banana
2 tbsp vegan butter, melted
3 tbsp sugar substitute, of your choice, preferably Splenda
4 oz fresh strawberries, diced small
3 tbsp plant-based milk, of your choice
2 tsp vanilla extract
¼ tsp salt
For Fruit Toppings:
1½ cups fresh strawberries, sliced
3 bananas, sliced into rings
½ cup strawberry jam, or marmalade
Crust:
Combine all the ingredients in a mixing bowl and mix until evenly incorporated.
Press it into the bottom of a 7-inch cake pan and then freeze for roughly 1 hour until firm.
Cheesecake:
Combine all the ingredients in a food processor and pulse until smooth. You can also use a mixing bowl.
Spread the filling on top of the firm crust.
Set aside in a chilled area and allow it to firm up for roughly 3 hours.
Fruit Toppings:
Heat up the strawberry jam or marmalade in 10-second bursts over medium heat in a microwave. Stir until loose, then cool down completely on cooling racks.
When ready to serve, place strawberry rings around the cake.
Fill up the blank center with the banana rings. Repeat, alternating between strawberries and bananas, until all the fruits have been used up and have covered up the entire cake top.
Brush with the loosened strawberry jam and marmalade.
You may need to chill to firm up the filling for 1 to 2 hours. Portion accordingly and serve.
Sugar: 28g
:
Calcium: 73mg
Calories: 423kcal
Carbohydrates: 54g
Fat: 23g
Fiber: 7g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 357mg
Protein: 6g
Saturated Fat: 7g
Sodium: 469mg
Trans Fat: 1g
Vitamin A: 336IU
Vitamin C: 32mg
