Mock Apricot and Banana Cheesecake – a delicious recipe with coconut, crispy rice cereal, hazelnuts, banana, silken tofu, apricot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make the base; toast the hazelnuts and coconut separately, either in a oven or under the grill, until golden brown.
2
allow to cool then rub the skins off the hazelnuts.
3
Place coconut, 1/3 cup of hazelnuts, and rice cereal into a food processor until the nuts are finely chopped and all the ingredients are mixed.
4
Set aside in a bowl.
5
To make the topping; Cut the apricots into small pieces and simmer in a small amount of water or orange juice until soft.
6
Sieve to remove the cooking liquid.
7
Process the apricots, bananas, tofu, cinnamon, and lemon peel until smooth (add honey if not sweet enough).
8
To assemble; alternate two layers of both the base and topping ingredients (finishing with the topping) either in a 8x8-inch baking dish or, preferably, in four sundae dishes.
9
Decorate with a few hazel nuts.
105
kcal
Calories
25
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup desiccated coconut, 4 tablespoons crispy rice cereal (gluten free), ⅔ cup hazelnuts, ½ cup banana (chopped), and more.
Yes, Mock Apricot and Banana Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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