Banana and Maple Tofu Cheesecake


Oil, for brushing

2 tbspn Agar Agar Flakes

2 tbspn Lemon Juice

75g Pecans

plus 30g to decorate

2 tspn Ground Cinnamon

25g Porridge Oats or Quinoa Flakes

100g pitted Medjool dates

3 tbspn Clarks Maple Syrup

plus 1 tbspn to decorate

3 Medium Bananas

300g Silken Tofu

1 tbspn Vanilla Extract

80g Cashew or Almond Butter

25g Dried Banana Slices


  1. Place the agar agar flakes in a small saucepan with the lemon juice and 4tbsp water. Bring to a gentle simmer for 8-10 mins until dissolved. Line a 18cm springform cake tin with clingfilm and brush with oil.

  2. Whizz the pecans in a food processor with 1tsp of the cinnamon and the oats or quinoa flakes until fine. Add the dates and whizz again until crumb like. Press into the base of the tin.

  3. Clean the food processor and add the remaining cinnamon, maple syrup, bananas, tofu, vanilla extract and nut butter. Whizz until smooth. Add the dissolved agar agar and blend again. Pour onto the pecan base and smooth the surface. Chill for at least 4 hours until firm.

  4. Remove from the tin and transfer to a serving plate. Scatter with the remaining pecans and dried banana. Drizzle with remaining maple syrup before serving.