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

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

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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.