There is something truly delightful about a dessert that feels indulgent but is still wholesome enough to enjoy any day of the week. The Banana Greek Yogurt Cheesecake Recipe perfectly balances creamy richness with fresh banana flavor and a hint of natural sweetness, making it an absolute crowd-pleaser. This cheesecake brings together the tang of Greek yogurt and the comforting warmth of ripe bananas, creating a dessert that’s both refreshing and satisfyingly luscious. Trust me, once you try this Banana Greek Yogurt Cheesecake Recipe, it will quickly become a beloved staple in your dessert rotation.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Banana Greek Yogurt Cheesecake Recipe come to life. Each component contributes something special, whether it’s the crunchy base, the creamy filling, or the sweet finishing touches.
- Graham cracker crumbs (1½ cups): Provide a crunchy, flavorful foundation for the crust that balances the creamy filling.
- Coconut oil (¼ cup): Adds a subtle tropical note and helps bind the crust ingredients together; melted butter is a great alternative.
- Honey or maple syrup (2 tablespoons): Optional but enhances the crust with natural sweetness and depth of flavor.
- Ripe bananas (2, mashed): Offer natural sweetness and moist texture, creating that signature banana flavor.
- Plain Greek yogurt (2 cups): Brings creamy tanginess and protein, making the cheesecake wonderfully rich yet light.
- Low-fat cream cheese (½ cup, softened): Gives cheesecake its classic texture and luxurious mouthfeel, without weighing it down too much.
- Honey or maple syrup (¼ cup): Sweetens the filling naturally, complementing the banana and yogurt perfectly.
- Vanilla extract (2 teaspoons): Adds fragrant warmth and depth of flavor.
- Large eggs (2): Help bind the filling together and create a silky smooth texture.
- Lemon juice (1 tablespoon, optional): Brightens the flavors and balances the sweetness beautifully.
- Pinch of salt: Enhances all the flavors and brings harmony to the cheesecake.
- Banana slices (1 ripe banana): For topping and visual appeal when serving.
- Honey or maple syrup (for drizzling): Adds a glossy, sweet finish.
- Chopped nuts, like walnuts or pecans (optional): For adding crunch and nutty flavor contrast.
How to Make Banana Greek Yogurt Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly ready once you’re done assembling your cheesecake. Meanwhile, grease a 9-inch springform pan or line it with parchment paper to prevent sticking and make removal a breeze.
Step 2: Craft the Perfect Crust
In a medium bowl, mix the graham cracker crumbs with melted coconut oil and honey or maple syrup if you like a little extra sweetness. Press this mixture firmly into the bottom of your pan to form an even crust layer. Baking it for 8 to 10 minutes until lightly golden helps set the crust and brings out its toasted flavor. Let it cool while you prepare the filling.
Step 3: Whip Up the Creamy Filling
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 in a large mixing bowl. Use an electric mixer or whisk to blend everything into a smooth, creamy, and slightly thick batter. This mixture is where the magic happens—rich, tangy, and bursting with banana goodness.
Step 4: Assemble the Cheesecake
Pour the luscious filling over your cooled crust. Use a spatula to spread it into an even layer, ensuring a smooth, level top that will bake evenly.
Step 5: Bake Until Just Set
Bake the cheesecake for 40 to 45 minutes. You want it to be set, but still have a slight jiggle in the center for that perfect creamy texture. To check, insert a toothpick: it should come out clean or with just a few moist crumbs. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 to 20 minutes to prevent cracking as it cools.
Step 6: Cool and Chill
Let the cheesecake cool to room temperature on the counter before transferring it to the fridge. Refrigerate for at least 4 hours or ideally overnight to allow it to firm up into the perfect sliceable texture.
Step 7: Top and Serve Your Banana Greek Yogurt Cheesecake Recipe
Before serving, decorate with fresh banana slices, a gentle drizzle of honey or maple syrup, and if you like, a sprinkling of chopped nuts for a delightful crunch. This final touch makes every bite even more special.
How to Serve Banana Greek Yogurt Cheesecake Recipe
Garnishes
Fresh banana slices are the classic and most natural garnish, highlighting the star ingredient beautifully. Drizzling with a little honey or maple syrup adds just the right amount of shimmer and sweetness. For texture contrast, chopped walnuts or pecans make an excellent topping, adding a satisfying crunch to every forkful.
Side Dishes
This cheesecake pairs wonderfully with a simple berry compote or fresh fruit salad to add vibrant color and a pop of tartness. For a more indulgent touch, serve alongside a dollop of whipped cream or a scoop of vanilla bean ice cream—the perfect companion to this creamy, dreamy dessert.
Creative Ways to Present
For special occasions, serve the cheesecake in individual mason jars with banana slices and nuts layered on top for an enchanting presentation. Alternatively, place small slices on pretty dessert plates with a brush of caramel sauce around the edge—it elevates the look and taste in one elegant swoop!
Make Ahead and Storage
Storing Leftovers
Wrap your Banana Greek Yogurt Cheesecake Recipe tightly with plastic wrap or transfer it to an airtight container and keep it refrigerated. It will stay fresh and delicious for up to four days, making it a great option for advance preparation or enjoying over several days.
Freezing
If you want to save leftovers for later, you can freeze the cheesecake. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. When properly stored, it will keep well for up to two months. Thaw it overnight in the refrigerator before serving.
Reheating
This cheesecake is best enjoyed chilled, so reheating is usually unnecessary. However, if you prefer it a bit warmer, let slices sit at room temperature for about 15 to 20 minutes before serving to take the chill off without losing the creamy texture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because it is thicker and creamier, which helps the cheesecake set properly and maintain its rich texture. Regular yogurt has more moisture and might result in a looser filling, but if you drain it first, it can work as a substitute.
Is this Banana Greek Yogurt Cheesecake Recipe gluten-free?
The recipe as written is not gluten-free due to the graham cracker crust. However, you can easily substitute gluten-free crackers or gluten-free graham cracker crumbs to make it suitable for a gluten-free diet.
Can I make this cheesecake vegan?
To make a vegan version, swap the eggs for flax or chia seeds mixed with water, use vegan cream cheese and yogurt alternatives, and replace honey with maple syrup. The texture will be slightly different but still delicious and banana-forward.
How ripe should the bananas be?
For the best flavor and sweetness, use very ripe bananas with lots of brown spots. They mash easily and add natural sugar to the cheesecake, enhancing its creamy texture and banana taste.
Why does the cheesecake need to cool in the oven with the door ajar?
Allowing the cheesecake to cool slowly in the oven prevents sudden temperature changes that can cause cracks to form on the surface. It helps keep the cheesecake smooth and beautiful, just like you want it.
Final Thoughts
There is nothing quite like the joy of sharing a homemade treat that brings smiles and maybe even a little happy dance around the kitchen. This Banana Greek Yogurt Cheesecake Recipe is one of those rare desserts that feels indulgent and wholesome all at once. Its fresh, tangy, and sweet flavors come together to create a truly memorable dessert experience. Give it a try—you’ll find it’s the perfect excuse to savor bananas in a whole new way.
Print
Banana Greek Yogurt Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus 4 hours chilling
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Banana Greek Yogurt Cheesecake is a healthier twist on traditional cheesecake, featuring mashed ripe bananas combined with creamy Greek yogurt and low-fat cream cheese. The crust is made from graham cracker crumbs blended with coconut oil and a touch of honey, providing a slightly sweet and crunchy base. Baked to perfection and topped with fresh banana slices and optional nuts, this dessert is both satisfying and nutritious, perfect for a sweet treat that feels indulgent yet light.
Ingredients
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 baking.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, melted coconut oil (or butter), and honey (or maple syrup) until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until lightly golden and set, then remove from the oven and let cool.
- 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 salt. Use an electric mixer or whisk to blend until smooth and creamy.
- Assemble the Cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly with a spatula.
- 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 15-20 minutes more with the door slightly ajar to avoid cracking.
- Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Top and Serve: Before serving, optionally top with fresh banana slices, a drizzle of honey or maple syrup, and chopped nuts for crunch.
Notes
- Using whole-wheat crackers instead of graham crackers can make the crust healthier.
- For a dairy-free version, substitute Greek yogurt and cream cheese with plant-based alternatives.
- The lemon juice in the filling is optional but adds brightness and balances sweetness.
- Make sure not to overbake to keep the cheesecake creamy and prevent cracks.
- Allowing the cheesecake to cool inside the oven helps prevent sudden temperature changes that cause cracks.
- Chilling overnight yields the best texture and flavor development.
- Chopped nuts add texture but can be omitted to keep the dessert nut-free.
