Description
This Banana Greek Yogurt Cheesecake is a creamy, healthier twist on the classic dessert, combining ripe bananas with tangy Greek yogurt and a crunchy graham cracker crust. Naturally sweetened with honey or maple syrup and enriched with low-fat cream cheese, it offers a delicious and balanced treat perfect for any occasion.
Ingredients
Scale
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)
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
Topping
- 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 to prepare for the crust.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted coconut oil or butter, and honey or maple syrup. Stir until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes until lightly golden and set. Remove from oven and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, combine 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 until smooth and creamy with a slightly thick consistency.
- Assemble the Cheesecake: Pour the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula into an even layer.
- Bake the Cheesecake: Bake for 40-45 minutes, until the cheesecake is set but slightly jiggly in the center. A toothpick inserted should come out clean or with a few moist crumbs. Turn off the oven and leave the cheesecake inside for an additional 15-20 minutes with the oven door slightly ajar to prevent cracking.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Top and Serve: Before serving, top with fresh banana slices, drizzle with honey or maple syrup, and sprinkle optional chopped nuts for added crunch and flavor.
Notes
- Use ripe bananas for maximum sweetness and flavor in the filling.
- For a dairy-free alternative, substitute the cream cheese and Greek yogurt with plant-based versions.
- Ensure the ingredients are at room temperature for smoother mixing.
- Do not overbake the cheesecake to avoid cracks; letting it cool in the oven helps maintain moisture.
- Chilling the cheesecake overnight enhances flavor and texture.
- Optional toppings such as nuts add texture but can be omitted for nut-free diets.
