If you adore creamy cheesecakes and swoon over the sweet, cozy goodness of ripe bananas, you are absolutely going to fall in love with this Banana Greek Yogurt Cheesecake. This luscious dessert folds together ripe bananas, tangy Greek yogurt, and traditional cheesecake ingredients for a uniquely fluffy, extra-moist treat that feels both nostalgic and new. Each bite is the perfect marriage of mellow banana, velvety cheesecake, and a buttery graham cracker crust, finished off with billowy whipped cream and fresh banana slices. Whether you’re baking for family, friends, or just treating yourself on a quiet Sunday afternoon, this recipe might just become your new signature sweet.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can create a show-stopping Banana Greek Yogurt Cheesecake. Each component truly shines, lending creaminess, flavor, and that signature cheesecake texture. Here’s what you’ll need—and why it matters:
- Graham cracker crumbs: The foundation of every great cheesecake, these create an irresistible crunchy, buttery crust that anchors all the creamy layers.
- Granulated sugar: Adds just the right amount of sweetness, balancing the tang of the yogurt and tart cream cheese.
- Unsalted butter (melted): Binds the crust and adds a rich, decadent flavor that pairs beautifully with the slightly salty notes of cheesecake.
- Ripe bananas (mashed): This is the secret ingredient for a naturally sweet, ultra-moist filling with standout banana flavor. Go super spotty for the best results!
- Cream cheese (softened): Essential for the iconic cheesecake texture—make sure it’s at room temperature so it blends smooth and lump-free.
- Plain Greek yogurt: Adds tang, helps lighten the texture, and bumps up the protein without compromising the creamy dreaminess.
- Large eggs: These bind everything together, guaranteeing a silky, custard-like filling.
- Vanilla extract: A dash of vanilla deepens the dessert’s flavor and gives it warm, bakery-style notes.
- All-purpose flour: Just a touch helps thicken the filling and ensures it sets perfectly.
- Cinnamon: This gentle spice complements banana’s sweetness and rounds out the dessert with cozy undertones.
- Whipped cream and banana slices: The finishing touches for your masterpiece—these garnishes add freshness, flair, and fun.
How to Make Banana Greek Yogurt Cheesecake
Step 1: Prepare the Pan and Heat the Oven
Start by preheating your oven to 325°F (165°C). Grab a trusty 9-inch springform pan—grease the sides and line the bottom with parchment paper. This little step makes release a breeze and keeps your stunning Banana Greek Yogurt Cheesecake perfectly intact!
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until everything resembles wet sand. Pour this mixture into your prepared pan, pressing firmly and evenly across the base. The crust should be compact and reach into the corners for the best structure. Pop it in the freezer while you prep the filling—no need to pre-bake thanks to the long bake time coming up!
Step 3: Blend the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the mashed bananas, Greek yogurt, remaining cup of sugar, eggs, vanilla extract, flour, and cinnamon. Blend on a medium speed until the mixture is completely smooth and everything is perfectly incorporated. Take a moment to scrape down the sides of the bowl to catch any stubborn bits—no lumps, please!
Step 4: Assemble and Bake
Pour the luscious banana cheesecake filling over the chilled crust. Use a spatula to smooth out the top so it bakes evenly. Slide the pan into your preheated oven and bake for 55 to 65 minutes. The edges should look set while the center remains just slightly wobbly. That signature jiggle tells you the Banana Greek Yogurt Cheesecake will be extra creamy!
Step 5: Cool Gradually
When the timer dings, turn off the oven and crack the door. Let the cheesecake cool inside for an hour—this gentle cooling process helps prevent any cracks from forming on top. Once the hour’s up, remove the cheesecake and let it come to room temperature before refrigerating.
Step 6: Chill and Garnish
Transfer the cooled cheesecake to the fridge for at least 4 hours, or even better, overnight. This allows the flavors to deepen and the texture to set up beautifully. Before serving, release from the springform pan and decorate with dollops of whipped cream and fresh banana slices. Your Banana Greek Yogurt Cheesecake is now ready to wow!
How to Serve Banana Greek Yogurt Cheesecake
Garnishes
Pile on billowy whipped cream clouds, scatter a few fresh banana slices, or even dust the top with a pinch of cinnamon for a professional touch. For some extra crunch, a sprinkling of chopped toasted pecans or walnuts can take your Banana Greek Yogurt Cheesecake right over the top.
Side Dishes
This luscious cheesecake is quite the star solo, but if you’d like to serve it as part of a spread, try pairing it with a light fruit salad or a cup of coffee or tea. The mellow flavors of vanilla or cinnamon herbal tea let the banana and tangy yogurt notes shine through.
Creative Ways to Present
Get playful! Cut your Banana Greek Yogurt Cheesecake into petite squares for a dessert platter, layer it into mini jars for a picnic, or drizzle with a caramel or chocolate sauce for a special occasion. You can even try topping with candied ginger or tropical fruit for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Banana Greek Yogurt Cheesecake can be tightly covered and stored in the refrigerator for up to five days. For best results, use a cake dome or plastic wrap, and keep garnishes separate until just before serving to prevent weeping or browning.
Freezing
You can absolutely freeze this cheesecake! Slice and wrap individual portions tightly in plastic wrap and place them into a freezer-safe bag or container. Cheesecake keeps beautifully for up to three months; just be sure to thaw slices overnight in the fridge so the texture stays creamy and delicious.
Reheating
Cheesecake is best enjoyed cold or at room temperature, but if you’d like a slightly softer bite, leave a slice out on the counter for 15-20 minutes before serving. Microwaving isn’t recommended, as it can affect the gorgeous creamy texture of your Banana Greek Yogurt Cheesecake.
FAQs
Can I use low-fat or nonfat Greek yogurt in this recipe?
Yes, you can substitute low-fat or nonfat Greek yogurt if you prefer! Just keep in mind that full-fat Greek yogurt provides the richest, creamiest texture. Using lower fat options will result in a slightly lighter cheesecake, but it will still taste wonderful.
How do I keep my cheesecake from cracking?
The gradual cooling method—leaving the cheesecake in the oven with the door cracked—is key! Also, don’t overmix your filling or bake at too high a temperature. A cheesecake with a little jiggle in the center is just right; it sets fully as it chills.
Can I make Banana Greek Yogurt Cheesecake gluten-free?
Absolutely! Swap regular graham cracker crumbs for a gluten-free version, and ensure your flour is certified gluten-free. The rest of the ingredients are naturally gluten-free, so you won’t miss out on any deliciousness.
What if I don’t have a springform pan?
You can use a well-greased 9-inch round cake pan, but lining it with parchment is crucial for easy removal. Cool thoroughly and invert onto a plate—just go carefully, and your Banana Greek Yogurt Cheesecake should come out beautifully.
Can I adjust the banana flavor?
Of course! For a milder banana flavor, use two medium bananas instead of three. Love a stronger banana taste? Add an extra half banana, or even swirl in a bit of banana puree before baking.
Final Thoughts
I can’t wait for you to experience how special, simple, and satisfying Banana Greek Yogurt Cheesecake can be. Whether you serve it for a celebration or as a midweek treat, this recipe brings together the best of creamy cheesecake and fresh banana flavor in every blissful bite—go ahead, give it a try and make it your own!
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Banana Greek Yogurt Cheesecake Recipe
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this Banana Greek Yogurt Cheesecake, a delightful twist on the classic dessert. The velvety texture of the cheesecake filling paired with the sweet banana flavor creates a perfect harmony. Topped with whipped cream and banana slices, this dessert is a showstopper at any gathering.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 ripe bananas, mashed
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
For Garnish:
- Whipped cream
- Banana slices
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form the crust.
- Make the filling: Beat cream cheese until smooth. Add mashed bananas, Greek yogurt, sugar, eggs, vanilla, flour, and cinnamon. Mix until creamy.
- Bake the cheesecake: Pour the filling over the crust and bake for 55 to 65 minutes. Cool in the oven to prevent cracks.
- Chill and garnish: Cool completely, then refrigerate for at least 4 hours. Garnish with whipped cream and banana slices before serving.
Notes
- Use very ripe bananas for the best flavor.
- Add chopped pecans or walnuts for extra crunch.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
