Ingredients
1¾ cups graham cracker crumbs
2 tbsp vegan butter, melted
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
1½ cups fresh strawberries, sliced
3 bananas, sliced into rings
½ cup strawberry jam, or marmalade
Preparation
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.
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.
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.
