4 Ingredient Banana Greek Yogurt Cheesecake (Gluten Free)
This 4 ingredient banana Greek yogurt cheesecake is not only delicious and easy to make but its on the healthier side!
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4 Ingredient Banana Greek Yogurt Cheesecake
This 4 ingredient banana Greek yogurt cheesecake is not only delicious and easy to make but its on the healthier side!
Ingredients
- 2 medium bananas, ripe + mashed
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup arrowroot powder (or cornstarch)
- pinch salt
Optional Add ins:
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup powdered sugar
'Caramel' Topping:
- 2 tbs coconut oil
- 2 tbs maple syrup
- 1 tbs peanut butter
- pinch salt
Instructions
- Preheat oven to 350℉. Line a small 6 inch round cake pan with parchment paper.
- In a large bowl, add in your bananas, Greek yogurt, eggs, tapioca, salt and mix together until incorporated. Transfer batter to cake pan and spread out evenly. Bake for 1 hour or until toothpick comes out clean. Transfer to wire rack and let cool completely.
Caramel Topping:
- In a small pan over medium heat, add in coconut oil, maple syrup, peanut butter, salt and mix together until combined and smooth – a few minutes. Please note that the sauce will be drippy at first but once you take it off the heat, give it 15-20 minutes to thicken up and resemble a more caramel texture.
Notes
You may also like my Greek Yogurt Apple Cheesecake
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Use any starch in place of the arrowroot powder, like cornstarch, all purpose flour, tapioca flour, gluten free flour or vanilla protein powder.
- If using, any granulated sweetener works here.
- Nutritional Info includes cake ingredients ONLY. Does not include powdered sugar and caramel topping.
- For the Caramel Topping, you can use any neutral oil or melted butter. You can use any nut butter or seed butter. You can use honey or agave in place of the maple syrup.
Nutrition
Calories: 95kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 33mg | Potassium: 209mg | Fiber: 1g | Sugar: 6g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.4mg
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Hello Stella!
You have arrowroot or can use cornstarch in the list of ingredients, but in the second step of the instructions you say to add tapioca. I am not a baker but would like to try to make your cheesecake to take to our potluck at church and the only tapioca I know of is pudding, which I love!
Hi Tammy, sorry about the confusion with that!
So when I use arrowroot powder, it is always substitutable with cornstarch, tapioca flour or all purpose flour.
You care going to love this cake!
Thank you so much, Stella. I appreciate you taking time to clarify that for me (still waiting, 5 mos.-1 yr., to hear from other cooks). I now know that those are all interchangeable just in case I don’t have one of those on hand. 😃🥰
Is there anything else other than peanut butter I can use?
Hi Penny, almond butter, sunflower seed butter, pistachio butter!