Tofu Banana Cheesecake

Tofu Banana Cheesecake

Time: 3 hrs 30 mins


  • 1 cup graham cracker crumbs (if you wanted to go all out healthy, you could sub fiber cereal and add a tablespoon of sugar)
  • 3 tablespoons butter, melted


  • 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).
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