4 Ingredient Banana Greek Yogurt Cheesecake (Gluten Free)

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I couldn’t get over how amazing this banana greek yogurt cheesecake was. It comes together quickly, bakes in one hour and tastes incredible. The additional sauce is a must make. It really completes the cake!

The base of the cake is Greek yogurt so it is a lighter and healthier option than cream cheese. You can use any starch for the arrowroot powder, like cornstarch, tapioca flour, all purpose flour or even vanilla protein powder.

For me, this caramel topping was a game changer. I had all the ingredients on hand and it came together quickly in a sauce pan. 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.

If you like this easy recipe you will love my Viral 3 Ingredient Greek Yogurt Cake or my Greek Yogurt Apple Cake – both gluten free and creamy as can be!

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipes! LOVE YOUR LIFE!

4 Ingredient Banana Greek Yogurt Cheesecake

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Servings: 6

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 5 minutes mins

This 4 ingredient banana Greek yogurt cheesecake is not only delicious and easy to make but its on the healthier side!

Equipment

• Large mixing bowl
• 6 inch springform pan
• Wire rack

Ingredients 

US CustomaryMetric

• 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

1. Store leftovers in an airtight container in the fridge for up to 4 days.
2. Use any starch in place of the arrowroot powder, like cornstarch, all purpose flour, tapioca flour, gluten free flour or vanilla protein powder.
3. If using, any granulated sweetener works here.
4. Nutritional Info includes cake ingredients ONLY. Does not include powdered sugar and caramel topping.
5. 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

Author: Stella Drivas