If you have a soft spot for creamy desserts that feel indulgent without the heaviness, you are going to fall head over heels for this Banana Greek Yogurt Cheesecake Recipe. Combining the natural sweetness of ripe bananas with the tangy creaminess of Greek yogurt, this cheesecake is an absolute showstopper in texture and flavor. It’s delightfully moist, with a subtly crisp graham cracker crust and a smooth, luscious filling that feels bright and refreshing. Whether you’re craving a healthy-ish treat or planning a dessert for your next gathering, this Banana Greek Yogurt Cheesecake Recipe offers a perfect balance of richness and lightness that everyone will adore.
Ingredients You’ll Need
Getting started with this Banana Greek Yogurt Cheesecake Recipe is easier than you might expect because the ingredients are straightforward, wholesome, and each plays a vital role in making this dessert truly special. From the buttery crust to the tangy cheesecake base and the natural sweetness of bananas, every component is there to elevate the experience.
- Graham cracker crumbs (1 1/2 cups): Provides a crunchy, buttery base that anchors the cheesecake perfectly.
- Coconut oil or melted butter (1/4 cup): Binds the crust crumbs together with a subtle richness; coconut oil adds a hint of tropical flair.
- Honey or maple syrup (2 tablespoons for crust, 1/4 cup for filling): Adds gentle natural sweetness that complements bananas without overpowering.
- Ripe bananas (2 mashed + 1 sliced): The star ingredient that brings fruity flavor and moisture to the cheesecake filling and topping.
- Plain Greek yogurt (2 cups): Offers creamy texture with a tangy bite and boosts protein for a healthier twist.
- Low-fat cream cheese (1/2 cup, softened): Contributes to the classic cheesecake richness in a lighter form.
- Vanilla extract (2 teaspoons): Enhances the natural sweetness and deepens the flavor profile beautifully.
- Eggs (2 large): Essential for structure and that wonderfully smooth cheesecake texture.
- Lemon juice (1 tablespoon, optional): Brightens the filling, balancing sweetness with a slight zing.
- Pinch of salt: Accentuates all the flavors, rounding everything out perfectly.
- Chopped nuts (optional): Adds a crunchy finish if desired, giving contrast to the creamy filling.
How to Make Banana Greek Yogurt Cheesecake Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it well or lining it with parchment paper. This setup ensures a smooth release of your beautifully baked cheesecake later on.
Step 2: Make the Crust
In a medium bowl, combine your graham cracker crumbs, melted coconut oil or butter, and a bit of honey or maple syrup. Stir everything until the crumbs are evenly moistened and press this mixture firmly into the bottom of your pan. Baking the crust for 8 to 10 minutes lets it firm up and develop a golden hue that adds both flavor and texture contrast to your final dish.
Step 3: Prepare the Cheesecake Filling
In a large bowl, blend together the mashed bananas, Greek yogurt, softened cream cheese, honey or maple syrup, vanilla extract, eggs, lemon juice, and a pinch of salt. Use an electric mixer or a sturdy whisk to combine everything thoroughly until the mixture is smooth and creamy with a slight thickness. This step is key for that luscious, melt-in-your-mouth cheesecake texture you’re aiming for.
Step 4: Assemble the Cheesecake
Pour your creamy filling over the cooled crust and gently smooth the top with a spatula. Making sure the surface is even helps the cheesecake bake uniformly and look gorgeous once it’s done.
Step 5: Bake to Perfection
Bake for about 40 to 45 minutes, or until the cheesecake is set but retains a slight jiggle in the center. A toothpick inserted should come out clean or with just a few moist crumbs. When the time is up, turn off the oven and keep the cheesecake inside with the door slightly open for 15 to 20 minutes—this helps prevent cracking while cooling gently.
Step 6: Cool and Chill
Remove the cheesecake from the oven and let it come to room temperature before chilling it in the refrigerator for at least 4 hours or preferably overnight. This chilling process is crucial to allow the cheesecake to fully set and develop its rich, creamy consistency.
Step 7: Finish and Serve
Before serving, adorn your cheesecake with fresh banana slices, a drizzle of honey or maple syrup for extra sweetness, and optionally sprinkle some chopped nuts to add delightful texture contrasts. This finishing touch makes the Banana Greek Yogurt Cheesecake Recipe truly shine on any dessert table.
How to Serve Banana Greek Yogurt Cheesecake Recipe
Garnishes
For garnishing, think fresh and natural. Sliced ripe bananas glisten under a gentle drizzle of honey or maple syrup and a sprinkle of toasted walnuts or pecans provides crunch and a nutty aroma. These garnishes don’t just decorate—they add layers of flavor and texture, making every bite unforgettable.
Side Dishes
This cheesecake pairs wonderfully with light sides like fresh berry compote or a simple fruit salad. The tartness of berries balances the creamy sweetness of the cheesecake and keeps your palate refreshed, making each slice feel like a little celebration.
Creative Ways to Present
Want to impress your guests? Serve individual portions in clear glass jars layered with granola and sliced bananas for a rustic, charming look. Alternatively, top it with a sprinkle of cinnamon or a dusting of cocoa powder for a subtle twist that adds depth without overpowering the banana and yogurt flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Greek Yogurt Cheesecake keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored within an airtight container. It maintains its texture and flavor up to 4 days, making it an excellent dessert to enjoy throughout the week.
Freezing
If you want to save some for later, this cheesecake freezes well. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn and freeze for up to 2 months. Thaw it overnight in the fridge before serving to preserve its creamy consistency.
Reheating
Since this cheesecake is best enjoyed cold, reheating isn’t necessary. However, if you prefer a slightly warmer dessert, let the slice sit at room temperature for about 15 to 20 minutes before eating. This gentle warming enhances the flavors without compromising texture.
FAQs
Can I use regular yogurt instead of Greek yogurt for this recipe?
While regular yogurt can be used, it tends to be less thick and has a higher water content, which might affect the cheesecake’s texture and firmness. Greek yogurt provides a creamy, dense base that is ideal for this recipe.
Is it necessary to bake the crust before adding the filling?
Baking the crust helps it set firmly and develop a toasty flavor. If you skip this step, the crust might be soggy and less flavorful, so it’s highly recommended to bake it first.
Can I substitute the bananas with another fruit?
Bananas bring natural sweetness, moisture, and a specific flavor that’s central to this recipe. While you could try swapping them for pureed pumpkin or sweet potato, the texture and taste will be quite different from the original Banana Greek Yogurt Cheesecake Recipe.
How do I prevent cracks on my cheesecake?
The key is to avoid overbaking and to let the cheesecake cool gradually. Leaving the cheesecake in the oven after turning it off with the door slightly open helps prevent sudden temperature changes that cause cracks.
Can I make this cheesecake gluten-free?
Absolutely! Just substitute the graham cracker crumbs with gluten-free cookie crumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
Final Thoughts
There is something truly comforting about a cheesecake that feels nourishing and vibrant at the same time, and this Banana Greek Yogurt Cheesecake Recipe nails that balance perfectly. It’s a simple recipe with ingredients you likely already love and a result that feels like a little celebration in every bite. I can’t wait for you to try it and make it a favorite in your dessert rotation just like I have.
Print
Banana Greek Yogurt Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Banana Greek Yogurt Cheesecake is a healthier twist on the classic dessert, combining creamy Greek yogurt and ripe bananas for natural sweetness and a luscious texture. Featuring a graham cracker crust enriched with coconut oil and honey, this cheesecake is baked to perfection and chilled for a smooth, rich finish. It’s an easy-to-make, delicious treat that balances indulgence with wholesome ingredients.
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 the crust.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted coconut oil (or butter), and honey (or maple syrup). Stir until evenly moistened. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake for 8-10 minutes until lightly golden and set. Remove from oven and allow to cool while preparing filling.
- Make the Cheesecake Filling: In a large bowl, 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. Using an electric mixer or whisk, blend until smooth, creamy, and slightly thick.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Use a spatula to smooth the top into an even layer ensuring a uniform bake.
- Bake the Cheesecake: Bake in the preheated oven for 40-45 minutes or until the cheesecake is set but still 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 another 15-20 minutes with the door slightly ajar to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully and develop flavor.
- Top and Serve: Before serving, top the cheesecake with fresh banana slices, drizzle with honey or maple syrup, and sprinkle chopped nuts if desired for added texture and flavor.
Notes
- For a healthier crust, use crushed whole-wheat crackers instead of graham crackers.
- Choose non-fat or 2% Greek yogurt to reduce calories.
- Lemon juice is optional but adds a nice brightness to balance sweetness.
- Make sure the crust is fully cooled before adding the filling to prevent sogginess.
- Allowing the cheesecake to cool in the oven with the door ajar helps prevent cracks on the surface.
- Chilling the cheesecake overnight enhances texture and flavor.
- Feel free to substitute honey with maple syrup to keep it vegan-friendly (except for eggs).
