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Banana Raspberry Yogurt Cheesecake Recipe

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4.1 from 46 reviews

  • Author: Amina
  • Total Time: 12 hours 15 minutes (including overnight chilling)
  • Yield: 10 servings
  • Diet: Low Fat

Description

This Banana Raspberry Yogurt Cheesecake is a delightful, refined sugar-free dessert featuring a crunchy oat crust, a creamy banana and Greek yogurt filling, and a luscious raspberry sauce swirl. Perfect for a light yet satisfying treat, this cheesecake combines wholesome ingredients with fresh fruit flavors, baked to perfection for a smooth and tangy finish.

Ingredients

Crust Ingredients

  • 1/2 cup (50g) oats
  • 5 tbsp (50g) all-purpose flour
  • 1/4 tsp (1g) baking powder
  • Pinch of salt
  • 1 tbsp (15g) honey
  • 1/4 cup (60g) unsalted butter, room temperature
  • 1 tsp (5g) vanilla extract

Raspberry Sauce

  • 5 oz (150g) raspberries, fresh or frozen
  • 2 tbsp (30g) lemon juice
  • 1 tbsp (15g) honey

Banana Yogurt Filling

  • 10 oz (300g) bananas (about 3 medium bananas)
  • 3 eggs
  • 1 ½ cup (360g) Greek yogurt
  • 1/4 tsp (1g) salt
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (30g) honey

Instructions

  1. Prepare the oatmeal crust: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and line it with parchment paper. In a bowl, combine the oats, all-purpose flour, baking powder, and a pinch of salt. Add butter, honey, and vanilla extract. Stir until the mixture becomes crumbly.
  2. Form and bake crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 10-13 minutes until set and lightly golden. Remove and let cool completely.
  3. Prepare raspberry sauce: Reduce oven temperature to 340°F (170°C). In a small saucepan, combine raspberries and lemon juice. Bring to a boil over medium heat while stirring constantly, then simmer for about 5 minutes until the sauce thickens. Remove from heat and sieve to remove seeds. Stir in honey and set aside to cool.
  4. Make banana yogurt filling: In a large bowl, mash the bananas using a fork. Add eggs one at a time, whisking well after each addition. Mix in vanilla extract, honey, and salt until combined. Finally, fold in the Greek yogurt thoroughly.
  5. Assemble the cheesecake: Pour the banana yogurt filling over the cooled crust in the springform pan. Dollop teaspoons of raspberry sauce on top and use a skewer to swirl the sauce gently through the filling.
  6. Bake the cheesecake: Bake at 340°F (170°C) for 40-45 minutes or until the cake is set and the edges are slightly firm. Remove from the oven and run a sharp knife around the pan edges to loosen. Let it cool completely at room temperature.
  7. Chill and serve: Cover the cheesecake and refrigerate overnight for best flavor and texture. Serve with the remaining raspberry sauce on the side. Enjoy your healthy, fruit-infused cheesecake!

Notes

  • Using fresh or frozen raspberries both work well for the raspberry sauce.
  • Make sure the crust is fully cooled before adding the filling to prevent sogginess.
  • To avoid lumps, whisk the eggs well before combining with the banana mixture.
  • You can substitute honey with maple syrup if preferred.
  • For easier removal, run a hot knife around the springform edges before opening.
  • The cheesecake keeps well refrigerated for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/banana-raspberry-yogurt-cheesecake-recipe/