This high-protein banana cheesecake is proof that dessert can be both indulgent and nourishing — silky Greek yogurt and ripe banana bake into a creamy, naturally sweet filling. Juicy black currants hidden in the center add a burst of tart freshness in every slice. For more light bakes, try our spiced pumpkin cheesecake (light).
Ingredients
- 150 g (1 large) ripe banana
- 2 eggs
- 250 g (1 cup) Greek yogurt, 2% fat
- 20 g (2 tbsp) cornstarch
- Sweetener to taste
- 70 g (1/2 cup) black currants (for the center)
Instructions
- Place all base ingredients in a deep bowl and blend with an immersion blender until smooth. Pour into a baking pan and drop the black currants into the center.
- Bake in a preheated oven at 180°C (350°F) for 50 minutes.
- Let the cheesecake cool completely in the pan, then refrigerate overnight to set.
Tips
- Use a very ripe banana — the spottier, the sweeter, so you’ll need less added sweetener. Love cottage-cheese bakes? Try our mini berry cottage cheesecakes next.
- Don’t skip the overnight chill — it’s what sets the creamy texture and makes clean slices possible.
- Line the pan with parchment for easy release. Find more healthy dessert ideas at Allrecipes and nutrition guidance at USDA.
Nutrition: per 100 g: 217 kcal, protein 7 g, fat 15 g, carbs 12 g