This creamy dessert combines a velvety vanilla bean-inspired filling with a buttery graham cracker crust and a decadent Bananas Foster topping. The smooth tofu-based filling provides a rich texture, while warm caramelized bananas add a cozy, indulgent finish. It is a beautiful dessert for holidays, dinner parties, or whenever you want to turn classic comfort flavors into something extra special.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Chill Time: At least 4 to 6 hours, or overnight
- Servings: 8 to 10 slices
- Pan Size: 9-inch pie
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup packed light brown sugar
- 6 tablespoons vegan butter, melted
- ¼ teaspoon ground cinnamon
- Pinch of salt
Vanilla Tofu Filling
- 1 lb (16 oz) extra-firm silken tofu, thoroughly drained
- ½ cup full-fat coconut cream, chilled, using only the thick top layer
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon sea salt
Bananas Foster Topping
- 3 firm, ripe bananas, sliced diagonally into ½-inch pieces
- 4 tablespoons vegan butter
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon dark rum or rum extract, optional
- Fresh lemon juice, for finishing
How to Make the Pie
Prepare the Graham Cracker Crust
Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. Pour in the melted vegan butter and stir until the crumbs are evenly moistened and the mixture resembles wet sand.
Press the crust firmly and evenly into the bottom and slightly up the sides of a 9-inch pie pan. Set aside while you prepare the filling.
Make the Vanilla Filling
Add the thoroughly drained silken tofu, chilled coconut cream, granulated sugar, cornstarch, lemon juice, vanilla extract, and sea salt to a blender or food processor.
Blend until the mixture becomes completely smooth and creamy, with no visible lumps remaining.
Pour the filling over the prepared graham cracker crust and smooth the surface with a spatula.
Bake the Cheesecake
Place the pie in a preheated oven and bake until the filling is set and the center has a slight firmness.
Remove it from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator.
Chill
Refrigerate the pie for at least 4 to 6 hours so the filling can fully firm up. For the best texture and easiest slicing, chilling it overnight is even better.
Prepare the Bananas Foster Topping
When you’re ready to serve the pie, melt the vegan butter in a skillet over medium heat.
Add the brown sugar and cinnamon and stir until the sugar melts into a smooth, caramel-like sauce.
Arrange the sliced bananas in the skillet and cook gently until they become warm, tender, and lightly caramelized. Turn them carefully so both sides are coated with the buttery brown sugar mixture.
If using rum or rum extract, add it to the pan and stir carefully until incorporated. Finish with a small squeeze of fresh lemon juice to brighten the flavor and help keep the bananas looking fresh.
Assemble and Serve
Spoon the warm caramelized bananas and their sauce over the chilled pie just before serving.
Slice the cheesecake into wedges and serve immediately while the Bananas Foster topping is still warm. The contrast between the cold, creamy vanilla filling and the warm caramelized bananas makes every bite especially delicious.
