Banana Cheesecake
Submitted by Carol
A blender banana cheesecake with cream cheese, yogurt, and honey baked in a pre-made pie crust. Just 5 minutes of prep for a creamy, naturally sweetened dessert that serves 8.
YIELD
8 servingsPREP
5 minCOOK
30 minREADY
35 minFive minutes of work. One blender. That’s the whole game plan.
Pureed bananas, cream cheese, plain yogurt, eggs, and honey all get blitzed together until smooth, poured into a pre-baked pie crust, and baked until set. No fussy water baths, no cracking drama.
The result is lighter than a traditional cheesecake with a natural banana sweetness that keeps the sugar low. Serve it chilled with a layer of yogurt on top and fresh fruit scattered across for a finish that looks way more impressive than the effort involved.
Kitchen Tips
- Use very ripe bananas for the sweetest flavor and smoothest blend
- Bring cream cheese to room temperature before blending to avoid lumps
- Let the cheesecake cool slowly in the turned-off oven with the door cracked to minimize cracking
- Top with sliced strawberries and banana right before serving so the fruit stays fresh and bright
Ingredients
Directions
Blend all the ingredients in the blender until smooth and creamy.
Pour into the pre-baked pie crust and bake for 30 minutes or until set.
Allow to cool before serving.
You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices).
Serve well chilled.
Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.
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