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

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 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).