Description
Creamy banana Greek yogurt cheesecake delivers a luxurious dessert experience with minimal effort. Rich, tangy flavors meld seamlessly, offering you a simple yet elegant treat that satisfies sweet cravings effortlessly.
Ingredients
Scale
Main Ingredients:
- 2 medium ripe bananas, mashed
- 1 cup (240 milliliters) greek yogurt
- 2 eggs
- 0.25 cup (30 grams) arrowroot powder
- 1 pinch salt
Optional Flavor Enhancers:
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 cup (30 grams) powdered sugar
Caramel Topping (Optional):
- 2 tablespoons (30 milliliters) coconut oil
- 2 tablespoons (30 milliliters) maple syrup
- 1 tablespoon (15 milliliters) peanut butter
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 6-inch springform pan by lining it with parchment paper for easy removal.
- In a spacious mixing bowl, blend ripe bananas, creamy Greek yogurt, eggs, arrowroot powder, and a pinch of salt until the mixture achieves a silky, uniform consistency.
- If desired, incorporate any additional flavor enhancers like vanilla extract or cinnamon into the batter, stirring gently to distribute evenly.
- Transfer the smooth batter into the prepared springform pan, using a spatula to spread it uniformly and eliminate any air pockets.
- Place the pan in the preheated oven and bake for approximately 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal moisture.
- Once baked, remove the cheesecake from the oven and allow it to cool completely on a wire rack at room temperature, which helps prevent cracking.
- For the optional caramel topping, combine coconut oil, maple syrup, peanut butter, and a touch of salt in a small saucepan over medium heat.
- Whisk the caramel ingredients continuously for 2-3 minutes until they meld into a smooth, glossy sauce.
- Remove the caramel from heat and let it rest for 15-20 minutes, allowing it to thicken to a luxurious drizzling consistency.
- Before serving, generously drizzle the homemade caramel over the cooled cheesecake for an indulgent finishing touch.
Notes
- Swap arrowroot powder with cornstarch or tapioca starch for similar binding properties if unavailable.
- Use ripe, soft bananas for maximum natural sweetness and smoother texture in the cheesecake.
- Chill the cheesecake for at least 2 hours before serving to help it set and develop deeper flavors.
- Consider using dairy-free Greek yogurt alternatives like coconut or almond-based yogurt for a vegan version of the dessert.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 149 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg