I’ve been seeing this trend all over social media and just had to try it. But I wasn’t about to just bake eggs with bananas and yogurt, I wanted something better. Something with more flavor, more texture, and that little extra touch that makes a recipe truly special. That’s how this Banana Raspberry Yogurt Cheesecake came to life.
The creamy, custard-like banana-yogurt filling is naturally sweet and light, but I knew it needed something to contrast it. So, I gave it an oatmeal crust, slightly crunchy, and the perfect base for all that creaminess. I also added a swirl of raspberry puree on top before baking, bringing just the right amount of tartness to balance out the bananas.
The result is a cake that looks like cheesecake, but without the heaviness. It has less than 200 calories per serving, it’s naturally refined sugar-free, and absolutely delicious. You can have it for breakfast, as an afternoon treat, or as a light dessert, you won’t believe how simple and wholesome it is.
How to make Banana Raspberry Yogurt Cheesecake
Begin with preparing the oatmeal crust. Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) springform pan with butter and line the bottom with parchment paper.
In a bowl, combine flour, oats, baking powder, and salt. Add butter, honey, and vanilla, stirring until the mixture is crumbly and well combined.
Press the crumb mixture evenly into the bottom of the prepared pan and bake for 10-13 minutes, or until lightly golden. Set aside to cool completely.
Next, lower the oven temperature to 340°F (170°C).
Prepare the refined sugar-free raspberry sauce. In a small saucepan, add raspberries and lemon juice and bring to a boil, stirring constantly. Simmer for about 3-5 minutes until the mixture thickens. Remove from heat and strain to remove the seeds. Stir in 1 tablespoon of honey and set aside to cool.
Next, prepare the banana and yogurt filling. Mash the bananas in a large bowl using a fork.
Then, add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract, honey, and salt, followed by the Greek yogurt, mixing until smooth.
Now, assemble the cake. Pour the banana-yogurt mixture over the cooled crust. Add small teaspoons of raspberry sauce on top and use a skewer to swirl it into the batter for a marbled effect.
Transfer to the oven and bake for 40-45 minutes, or until the center is set.
Remove from the oven and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature before covering and refrigerating overnight. Finally, serve. Slice and enjoy with the remaining raspberry sauce!
Other recipes you may like to try
This irresistible Low-Fat Refined Sugar-Free Cheesecake is one of the most delightful refined sugar-free desserts you can ever prepare.
This simple Yogurt Cake is a delightful dessert that blends the airy softness of a classic sponge cake with the refreshing tang of yogurt. Its light, moist texture makes it an irresistible treat for any occasion.
You may also like to try his amazing no-bake dessert, Berry Lemon Yogurt Mousse Cake. This cake is very refreshing and flavorful with a great combination of textures.
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Banana Raspberry Yogurt Cheesecake – Refined Sugar-Free recipe
Ingredients
For the Oatmeal Crust
- 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
For the Raspberry Sauce
- 5 oz (150g) raspberries , fresh or frozen
- 2 tbsp (30g) lemon juice
- 1 tbsp (15g) honey
For the 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
Prepare the oatmeal crust.
- Preheat the oven to 350F (180C). Grease with butter an 8-inch (20cm) springform pan and line with parchment paper.
- In a bowl, combine flour, oats, baking powder and salt.
- Add butter, honey and vanilla.
- Stir until combined and crumbly.
- Press the crumb mixture into the bottom of the pan.
- Bake for 10-13 minutes. Set aside to cool completely.
- Reduce oven temperature to 340°F (170°C).
Prepare the refined sugar-free raspberry sauce.
- Place the raspberries and lemon juice into a small saucepan and bring to a boil while stirring constantly.
- Simmer for about 5 minutes or until thickens and remove from heat.
- Sieve to remove the seeds.
- Add 1 tablespoon of honey and mix to combine. Set aside to cool.
Prepare the banana and yogurt filling.
- Place the bananas into a large bowl.
- Use a fork to mash the bananas.
- Add eggs one at a time and whisk well to combine.
- Add vanilla extract, honey and salt and mix to combine.
- Add Greek yogurt and mix well.
Assemble the cake.
- Pour the banana yogurt mixture over the crust.
- Add teaspoons of raspberry sauce on top of the banana mixture.
- Use a skewer to create swirls.
- Bake the cake for 40-45 minutes or until the cake is set.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Serve it with the remaining raspberry sauce. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
