Sugar-Free Cheesecake
This Sugar-Free Cheesecake is a lighter version of the classic dessert, made with ripe bananas for natural sweetness and Greek yogurt for a creamy texture. It’s a healthier alternative to traditional cheesecakes, perfect for anyone looking to indulge without the guilt.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 3-4 hours (including cooling and chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 ripe bananas (about 7 oz/200 g in total)
2 large eggs
1 cup (240 g) Greek yogurt (5% fat recommended)
Granulated sweetener, optional (for sweeter flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch (20 cm) round baking pan with a little oil or line it with parchment paper.
- Prepare the Bananas: Peel the bananas and mash them in a large bowl until smooth. Optionally, add your choice of granulated sweetener to adjust the sweetness.
- Combine Ingredients: Add the eggs and Greek yogurt to the mashed bananas. Stir everything together until smooth and well combined.
- Bake: Pour the mixture into the prepared baking pan. Smooth the top with a spatula and bake for 30-35 minutes, or until the cheesecake is set and slightly golden on top. The center should still have a slight jiggle when shaken.
- Cool: Allow the cheesecake to cool in the pan for about 10 minutes before transferring it to the refrigerator. Chill for 2-3 hours to fully set.
- Serve: Once chilled and set, slice into pieces and serve. Optionally, top with fresh berries or sugar-free syrup for added flavor.
Notes
Store leftover cheesecake in the refrigerator for up to 3 days. It’s best enjoyed cold and doesn’t need reheating, though you can let it come to room temperature before serving if preferred.
If you prefer a sweeter cheesecake, adjust the sweetness by adding granulated sweeteners such as erythritol or stevia.
This cheesecake is designed to be crustless, but you can make a low-carb crust using crushed nuts or almond flour if you prefer.
If you don’t want to use bananas, you can try using other natural sweeteners like stevia or monk fruit. The flavor will vary slightly.
This cheesecake is suitable for low-carb, sugar-free, and keto diets, especially if made without added sugars.
If you’re looking for an egg-free version, you can use a flaxseed or chia seed egg replacer, but the texture may be slightly different.
To freeze, wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Find it online: https://familydinnercooking.com/sugar-free-cheesecake/
