A light, creamy cheesecake made with yogurt and bananas — simple, naturally sweet, and perfect chilled.
Ingredients
Crust (Optional)
- 1½ cups crushed graham crackers or digestive biscuits
- 5 tbsp melted butter
Filling
- 2 ripe bananas
- 2 cups plain Greek yogurt
- 8 oz cream cheese, softened
- ½ cup sugar or honey
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions
1. Prepare the Crust
Preheat oven to:
- 325°F (160°C)
Mix crushed crackers with melted butter.
Press into the bottom of a 9-inch springform pan.
Bake for:
- 8 minutes
Set aside.
2. Make the Filling
Blend bananas until smooth.
In a large bowl beat:
- cream cheese
- yogurt
- sugar or honey
until creamy.
Add:
- mashed bananas
- eggs
- vanilla
- cornstarch
Mix until smooth.
3. Bake
Pour filling over crust.
Bake:
- 45–55 minutes
until edges are set and center slightly jiggles.
Turn off oven and leave cheesecake inside with door cracked for 20 minutes.
4. Chill
Cool completely.
Refrigerate for at least:
- 4 hours
preferably overnight.
Optional Toppings
- Banana slices
- Honey drizzle
- Crushed nuts
- Cinnamon
- Caramel sauce
Tips
- Greek yogurt makes the cheesecake thicker and creamier.
- Overripe bananas give the best flavor.
- For a lighter version, use low-fat cream cheese.
