Description

Indulge in a creamy, delicious Banana Cream Cheesecake that’s not only packed with flavor but also lightened up for a healthier twist! With a nut-based crust, Greek yogurt cream cheese, and natural sweeteners, this dessert offers a guilt-free way to enjoy a classic favorite. The bananas provide a burst of natural sweetness and potassium, while the healthy fats from the crust and yogurt filling make this treat satisfying and nourishing. Perfect for a light dessert after dinner or a healthy snack to satisfy your sweet tooth!

Ingredients

Scale

For the Crust:

1 cup almond flour (or ground oats for a gluten-free option)

2 tbsp coconut oil, melted

1–2 tbsp maple syrup (or sweetener of choice)

1/4 tsp cinnamon (optional)

For the Filling:

2 ripe bananas, mashed

8 oz Greek yogurt cream cheese (or regular Greek yogurt as an alternative)

1/2 cup coconut cream (or heavy cream if you prefer)

1/4 cup honey (or another natural sweetener)

1 tsp vanilla extract

1/4 tsp cinnamon (optional)

1/2 tsp lemon juice (to keep the bananas fresh)

For the Topping:

1/2 cup whipped coconut cream or light whipped cream

Fresh banana slices

A sprinkle of cinnamon or chopped nuts (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Crust
In a medium mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and cinnamon (if using). Stir until the mixture resembles a moist crumbly texture. Press this mixture into the bottom of a springform pan or pie dish, creating an even crust. Bake at 350°F (175°C) for 8–10 minutes or until golden. Let the crust cool completely.
Step 2: Make the Filling
Mash the ripe bananas in a bowl with a fork until smooth. In a separate bowl, whisk together the Greek yogurt cream cheese, coconut cream, honey, vanilla extract, and cinnamon (if using). Add the mashed bananas and lemon juice, and mix until everything is well combined. You should have a smooth, creamy filling.
Step 3: Assemble the Cheesecake
Once the crust has cooled, pour the banana mixture onto the crust. Spread the filling evenly with a spatula. Tap the pan gently on the counter to eliminate any air bubbles.
Step 4: Chill
Refrigerate the cheesecake for at least 4 hours (preferably overnight) to allow the filling to set.
Step 5: Add the Toppings
Before serving, top the cheesecake with whipped coconut cream (or light whipped cream), banana slices, and a sprinkle of cinnamon or chopped nuts for added texture and flavor.

Notes

You can substitute almond flour with ground oats or graham cracker crumbs if you prefer a different texture for the crust.

Prep Time: 20 minutes
Cook Time: 10 minutes