Description
This Banana Greek Yogurt Cheesecake is a healthier twist on traditional cheesecake, combining creamy Greek yogurt with the sweet, natural flavor of ripe bananas. It’s a rich, indulgent treat without all the extra calories, perfect for anyone looking for a lighter dessert. Enjoy the balance of smooth texture, sweet bananas, and a crunchy crust for a dessert that’s sure to satisfy your sweet tooth!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed whole-wheat crackers for a healthier option)
- 1/4 cup coconut oil (or melted butter)
- 2 tablespoons honey or maple syrup (optional for sweetness)
For the Cheesecake Filling:
- 2 ripe bananas, mashed
- 2 cups plain Greek yogurt (non-fat or 2% for lower calories)
- 1/2 cup low-fat cream cheese, softened
- 1/4 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice (optional for extra brightness)
- Pinch of salt
For the Topping (optional):
- 1 ripe banana, sliced
- Honey or maple syrup, for drizzling
- Chopped nuts (like walnuts or pecans), optional
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. -
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, melted coconut oil (or butter), and honey (or maple syrup). Stir until the mixture is evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
Bake for 8-10 minutes until lightly golden and set. Remove from the oven and allow it to cool while you prepare the filling. -
Make the Cheesecake Filling:
In a large mixing bowl, combine the mashed bananas, Greek yogurt, softened cream cheese, honey (or maple syrup), vanilla extract, eggs, lemon juice (if using), and a pinch of salt.
Use an electric mixer or whisk to blend the ingredients until smooth and well-combined. The mixture should be creamy and slightly thick. -
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust. Use a spatula to smooth the top into an even layer. -
Bake the Cheesecake:
Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. A toothpick inserted should come out clean or with just a few moist crumbs.
Turn off the oven and leave the cheesecake in the oven for another 15-20 minutes with the door slightly ajar to prevent cracking. -
Cool and Chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight, to allow it to set fully. -
Top and Serve:
Before serving, top the cheesecake with fresh banana slices, a drizzle of honey or maple syrup, and optional chopped nuts for a bit of crunch.
Notes
- To make this dessert even lighter, you can substitute the cream cheese with a reduced-fat version or use all Greek yogurt for the filling.
- If you prefer a no-bake cheesecake, you can try using a no-bake cream cheese filling instead of baking the entire cheesecake.
- You can add a bit of cinnamon or nutmeg to the filling for extra flavor.
- This cheesecake freezes well! Freeze individual slices for a quick, healthy dessert anytime.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg