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
Scale
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