When I saw these sitting on my counter the yesterday, I knew something needed to be done.
You know how I feel about wasting precious ingredients.
Since I had plans last night to go to a Passover dinner at my sister’s, I wanted to make something that would be kosher-friendly. Then I realized cheesecake is almost entirely flour-free. The only real issue is the typical cookie crust.
My mom made a non-fat banana cheesecake a few years ago that was really delicious. I remember being so impressed by the creaminess despite using fat-free cream cheese. This time around, I used light cream cheese for half to prevent the cheesecake from being too dense.
Instead of using graham crackers, I made an almond crust. So not only is this cheesecake Passover friendly, but it is also gluten-free.
Start by making your crust; grind almonds in a food processor until nuts are in very small pieces with some crumbs
Mix almonds with granulated sugar and then add melted butter
When crust ingredients are combined, press them down in a spring-form pan sprayed with cooking spray and wrapped tightly with tin foil
Bake crust for ~7 minutes or until nuts are lightly browned
While crust is cooling, make cheesecake batter; beat cream cheese at high speed with the mixer whisk attachment for several minutes or until it is light and creamy
Add non-fat greek yogurt and mix well
Mix in the banana, sugar and vanilla at medium-high speed
Then, add your eggs, one at a time, mixing at medium speed
When batter is creamy and all ingredients are combined, pour into prepared pan; place uncooked cheesecake in a roasting pan and fill the pan with water to ~1/3 the height of the cheesecake
Bake in center of oven for about 1 hour and 20 minutes or until top is firm
Chill cheesecake in refrigerator for 12 hours or until set; when ready to serve, carefully use a knife to skim the edge of the cheesecake and separate from the pan
- 3/4 cup whole almonds (if using unsalted, add a dash of salt to crust ingredients)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- Pre-heat oven to 350 degrees
- Grind almonds in a food processor until nuts are in very small pieces with some fine crumbs
- Mix almonds with granulated sugar and salt (if needed); stir in melted butter
- When crust ingredients are combined, press them down in a 9-inch spring-form pan sprayed with cooking spray and wrapped tightly with tin foil
- Bake crust for ~7 minutes or until nuts are lightly browned
Low Fat Banana Cheesecake
- 2 8-ounce blocks fat free cream cheese, softened at room temperature
- 2 8-ounce blocks light cream cheese, softened at room temperature
- 1 cup fat free greek yogurt, plain
- 1 1/2 cups sugar
- 1 1/2 cups mashed ripe bananas (~3 medium)
- 2 teaspoons vanilla extract
- 4 large eggs
- Reduce oven temperature to 325 degrees once crust is finished baking
- While crust is cooling, make cheesecake batter; beat cream cheese at high speed with the mixer whisk attachment for several minutes or until it is light and creamy
- Add non-fat greek yogurt and mix well
- Mix in the banana, sugar and vanilla at medium-high speed
- Then, add your eggs, one at a time, mixing at medium speed
- When batter is creamy and all ingredients are combined, pour into prepared pan; place uncooked cheesecake in a roasting pan and fill the pan with water to ~1/3 the height of the cheesecake
- Bake in center of oven for about 1 hour and 20 minutes or until top is firm
- Chill cheesecake in refrigerator for 12 hours or until set; when ready to serve, carefully use a knife to skim the edge of the cheesecake and separate from the pan
- Serve topped with mixed berry sauce (recipe coming) or fresh whipped cream
Adapted from Cooking Light
What is your favorite light dessert?
I am absolutely enthralled by this cheesecake and cannot wait to make it!
Let me know if you try it!
I don’t know what else to say but yum. And I want this immdiately. Ok I guess I knew what to say.
The cheesecake looks great. I love the subs you did for the cream cheese filling.
oh this looks perfect!
Wow this cheesecake looks and sounds amazing! Love the Fage in there too!
pigs and cows both LOVE cheesecake – this looks really great! i like the addition of the greek yogurt
Mmmm…looks delicious! The almond crust sounds amazing! :D
I love cheesecakes, but have never had one that is banana flavored before. Such good thinking! This looks fantastic :) Happy Easter :) Wishing you a fantastic week!
omgsh this looks divine!! ahhhh I can almost taste it :P
Kosher for passover, gluten free, low fat…is there anything that this cheesecake CAN’T do? Sounds amazing!
I LOVE a great almond crust. Has so much flavor especially paired with bananas. Lovely cheesecake!
Now THIS looks like a perfect dessert! I would feel good serving this to company anytime! I love that you topped it with a simple drip of berry sauce. What a beautiful presentation!
I may just have to let my bananas sit a little too long this week!
Ah! i have a couple family members who are gluten free and this would be so nice at holidays! thanks for sharing!
I’ve never heard of a banana cheesecake before but it sounds wonderful…especially with the nutty crust and berry sauce! :)
That is gorgeous, Lauren! ANd I love the crust made with almonds.
Thanks, Carolyn! You could probably make it low(ish) carb pretty easily by swapping out the sugar.
I LOVE everything about this recipe! Using up ingredients, the almond crust, the Greek yogurt…genius! Love cheesecake too :)
This is a must make recipe for me! Love light, fluffy cheesecakes!
As much as I love your decadent desserts, I think I love this lightened up dessert the most! Looks like an amazing take on banana pudding (my absolute favorite dessert). Genius!
Thanks! I used to make lighter desserts much more often… I should bring them back for summer.
Iwill definitely have to try making this for my husband soon! He loves cheesecake!
Lovin’ the Fage, although I’ll admit, I’m lovin it most when it’s full fat (Fage Total).
I guess I don’t often make light desserts. I made a cake yesterday that had five sticks of butter between the cake, lemon curd and frosting. That makes me a bit sick to think of now. But it sure was deeeeelicious!
OOOh, looks good. Im always on a hunt for good cheesecakes. I was so scared of making one before bc my mom’s recepie was so complicated. and then I discovered all the easier ways of making it.i have some black bananas in the freezer, perfect timing
Lovely cheesecake! I also made cheese cake this weekend, but yours certainly looks much better :-)
My recipe is here: http://cookingrookie.blogspot.com/2011/04/mini-ricotta-cheesecakes.html
I’m usually morally opposed to light desserts (that’s an oxymoron in my kitchen, LOL!) but I swear, I would totally make this. At least you didn’t go too far and use Splenda, otherwise I might have to slap your hand with a ruler. ;) It looks soooo good! I like the description of it being lightly textured–that sounds wonderful!
Hahaha. You really can’t tell that it is low fat when you eat it.
I love the idea of a light banana cheesecake!
Wow! This looks divine! The almond crust really sets it over the top for me.
This looks great! I love the addition of an almond crust.
I got the pleasure of trying this and it was that delicious! Very light & gluten free!
LOVE your use of greek yogurt in this! It might make me feel less guilty about a large piece of cheesecake if I know there are probiotics in it :)
This looks like the healthiest cheesecake I’ve ever seen! So…does that mean you are justified in eating the entire thing in one sitting? ;)
It’s so unbelievably fluffy!!
Wow, this looks fantastic! I love how many light switches you made to the cheesecake itself and the almond crust sounds delicious. I’m definitely going to give this a try!
This looks delicious. I’d probably pair this with a late harvest Riesling, perhaps a Sauternes.
Oh! I’m definitely bookmarking this for the hubby’s birthday! He ALWAYS asks for something “banana” and I know he loves cheesecake so this would be perfect (I don’t know why I never thought to make banana cheesecake before — brilliant idea!). Plus I really love how it’s a little lighter in the calorie department. (I mean, who wouldn’t?!)
I bet your husband will be a happy man! Let me know how it turns out.
OMG this looks so good. Love that it’s low fat too. I have just the right amount of browning bananas that need to be used too! Buzzed this!
banana.. cheesecake.. oh my! Two of my favorite things in one :D Fage in there too. You’re a genius !
The best cheesecake ever! So fluffy and perfect! I made it and it was a total success!!!
I’m so happy to hear that! Thank you for the nice comment, Alejandra!!
How long would I bake this in a mini Cheesecake pan?
Hi Andromeda- Unfortunately I’m not sure because I haven’t tried it. If you are using a small muffin pan you could try 15 minutes and check at that point. If you do try it out, please let me know!
So, Just checking. It’s a total of 32oz block cream cheese, right? Planning on making it for my hubby’s birthday. Also, what size springform pan did you use?
That’s right, 32 ounces total of cream cheese. This recipe works with a 9-inch spring-form pan.