Banana Raspberry Yogurt Cheesecake - Refined Sugar-Free recipe
This Banana Raspberry Yogurt Cheesecake is naturally refined sugar-free and absolutely delicious. With a crunchy oatmeal crust, a creamy banana-yogurt filling, and a vibrant raspberry swirl on top, it’s a treat that’s sure to delight everyone.
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
Serving: 1 serving out of 10Calories: 176kcalCarbohydrates: 22.7gProtein: 7gFat: 7.1gSaturated Fat: 4gCholesterol: 64mgSodium: 92mgPotassium: 231mgFiber: 2.1gSugar: 13.6gCalcium: 56mgIron: 2mg