Low Calorie Banana Pudding Cheesecake
Indulge in the creamy decadence of this Low Calorie Banana Pudding Cheesecake, a guilt-free dessert that satisfies your sweet tooth without overloading on calories. This luscious recipe pairs the classic flavors of banana pudding with the rich, velvety texture of cheesecake, all wrapped in a light and crispy low-fat graham cracker crust. Made with wholesome ingredients like mashed ripe banana, low-fat cream cheese, and protein-packed Greek yogurt, this cheesecake is subtly sweetened with stevia for a naturally delicious treat. Perfect for health-conscious dessert lovers, this 20-minute prep recipe is an easy yet impressive offering for family gatherings or weeknight indulgence. Garnished with fresh banana slices and a dollop of sugar-free whipped topping, it’s a show-stopping dessert that's both satisfying and light.
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Recipe Information
Ingredients
- 150 g Low-fat graham cracker crumbs
- 2 tbsp Coconut oil, melted
- 450 g Low-fat cream cheese, softened
- 1 cup Plain Greek yogurt (0% fat)
- 1 cup Mashed ripe banana
- 0.5 cup Stevia or low-calorie sweetener
- 2 tsp Vanilla extract
- 2 large Eggs
- 1 medium banana Banana slices (for garnish)
- 1 cup Sugar-free whipped topping (optional)
Instructions
Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan with non-stick spray.
In a mixing bowl, combine the low-fat graham cracker crumbs and melted coconut oil. Mix until the crumbs are fully moistened.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form a crust. Set aside.
In a large mixing bowl, beat the low-fat cream cheese with an electric mixer until smooth and creamy.
Add the Greek yogurt, mashed banana, stevia, and vanilla extract to the cream cheese. Mix thoroughly until well combined.
Crack the eggs into the mixture, one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 40-45 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, garnish the cheesecake with banana slices and, if desired, a dollop of sugar-free whipped topping.
Slice and enjoy your Low Calorie Banana Pudding Cheesecake!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 13.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
