There’s something magical about a cheesecake that’s both indulgent and ridiculously easy to make. And trust me, this 4-Ingredient Banana Greek Yogurt Cheesecake is exactly that. Imagine the creamy richness of cheesecake meeting the natural sweetness of bananas, all wrapped up in a velvety texture that melts in your mouth. Best of all? It’s made with just four simple ingredients!
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Whether you’re in the mood for a guilt-free dessert or looking to impress guests without breaking a sweat, this recipe is your new best friend. It’s light, refreshing, and packed with flavor—without any of the fuss of traditional cheesecakes. So, if you love effortless desserts that taste like they took hours to make, this one’s for you!
Why You’ll Love This Recipe
Versatile: Whether you’re enjoying it for breakfast, as a mid-day treat, or as a satisfying dessert, this cheesecake fits any occasion.
Budget-Friendly: Just four simple ingredients—no need for fancy add-ins!
Quick and Easy: No complicated steps, no water baths—just mix, bake, and enjoy.
Healthier Twist: Made with Greek yogurt, it’s packed with protein and probiotics while still delivering that creamy cheesecake goodness.
Naturally Sweetened: Bananas bring in natural sweetness, reducing the need for added sugars.
Ingredients in Banana Greek Yogurt Cheesecake
Bananas: The natural sweetener of this cheesecake. Ripe bananas add a luscious texture and subtle caramel-like flavor when baked.
Greek Yogurt: The key to a creamy, tangy cheesecake without heavy cream or loads of sugar. Full-fat or 2% Greek yogurt works best for a rich consistency.
Cream Cheese: Gives this cheesecake its classic velvety texture. Softened cream cheese blends seamlessly with the other ingredients.
Eggs: Help bind everything together, giving the cheesecake its smooth, custard-like structure.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Banana Greek Yogurt Cheesecake
Preheat Your Oven: Set your oven to 325°F (163°C) and line a baking dish with parchment paper for easy removal.
Blend the Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the Greek yogurt, cream cheese, and eggs. Use a hand mixer or blender to combine everything until silky and lump-free.
Pour into Pan: Transfer the mixture to your prepared baking dish, spreading it evenly.
Bake: Bake for 40-45 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.
Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours (or overnight) for the best texture.
Slice and Enjoy: Serve chilled, with an optional drizzle of honey or a sprinkle of cinnamon on top.
How to Serve Banana Greek Yogurt Cheesecake
With Fresh Fruit: Top with sliced bananas, berries, or a dollop of whipped cream.
Drizzle of Honey or Maple Syrup: A touch of natural sweetness enhances the flavors.
With a Crunchy Topping: Add crushed nuts or granola for texture.
As a Frozen Treat: Freeze for a couple of hours for a refreshing, ice cream-like dessert.
Additional Tips
Use Ripe Bananas: The riper, the better—brown spots mean extra sweetness.
Don’t Overmix: Blend just until smooth to avoid excess air bubbles, which can cause cracks.
Chill Before Serving: This cheesecake is best after a few hours in the fridge to set properly.
Make It Vegan: Swap cream cheese for dairy-free cream cheese and use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of regular eggs.
FAQ
Q1: Can I use regular yogurt instead of Greek yogurt?
A1: Greek yogurt is thicker, so regular yogurt may make the cheesecake too soft. If using regular yogurt, strain it first.
Q2: Can I make this cheesecake crustless?
A2: Absolutely! This recipe is naturally crustless, but you can add a graham cracker or oat crust if you prefer.
Q3: How long does this cheesecake last?
A3: Store in an airtight container in the fridge for up to 5 days.
Q4: Can I freeze it?
A4: Yes! Wrap individual slices in plastic wrap and freeze for up to 2 months.
Q5: Can I add vanilla or cinnamon?
A5: Yes! A splash of vanilla extract or a sprinkle of cinnamon enhances the flavors beautifully.
Q6: How can I prevent cracks in my cheesecake?
A6: Avoid overbaking and let the cheesecake cool gradually before chilling.
Q7: Can I use low-fat cream cheese?
A7: Yes, but full-fat cream cheese gives the best texture and richness.
Q8: What’s the best way to reheat it?
A8: This cheesecake is best enjoyed chilled, but if you prefer it warm, microwave for a few seconds.
Q9: Can I make mini cheesecakes with this recipe?
A9: Absolutely! Pour the batter into muffin tins and bake for 20-25 minutes.
Q10: Can I add chocolate or nuts?
A10: Yes! Chocolate chips or chopped nuts make great mix-ins.
Final Thoughts
This 4-Ingredient Banana Greek Yogurt Cheesecake is proof that simple ingredients can create something amazing. It’s creamy, naturally sweet, and packed with flavor—all without the hassle of a traditional cheesecake. Whether you’re making it for a cozy night in or sharing it with loved ones, this dessert is bound to impress. So go ahead, whip up a batch, and savor every creamy bite!
Print
4-Ingredient Banana Greek Yogurt Cheesecake
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This 4-Ingredient Banana Greek Yogurt Cheesecake is a healthy, protein-packed dessert that’s creamy, naturally sweet, and super easy to make! With just bananas, Greek yogurt, eggs, and arrowroot powder, this cheesecake is light yet indulgent. Perfect for quick high-protein meals, healthy recipes, and easy dessert recipes. Try it with the optional caramel peanut butter topping for extra decadence!
Ingredients
For the Cheesecake:
- 2 medium ripe bananas, mashed
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup arrowroot powder (or cornstarch)
- Pinch of salt
Optional Add-ins:
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup powdered sugar
For the Caramel Topping (Optional):
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tbsp peanut butter
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 6-inch springform pan with parchment paper.
- In a large bowl, mix together bananas, Greek yogurt, eggs, arrowroot powder, and salt until smooth. Stir in any optional add-ins if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let the cheesecake cool completely on a wire rack before serving.
For the Caramel Topping:
- In a small saucepan over medium heat, combine coconut oil, maple syrup, peanut butter, and salt.
- Stir for a few minutes until the mixture is smooth.
- Remove from heat and let sit for 15-20 minutes to thicken into a caramel-like texture.
- Drizzle over the cheesecake before serving!
Notes
- Use full-fat Greek yogurt for a creamier texture.
- Let the cheesecake chill in the fridge for at least 2 hours for the best consistency.
- Swap peanut butter with almond butter or tahini for a different flavor.
- Serve with fresh berries or crushed nuts for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg