4 Ingredient Banana Greek Yogurt Cheesecake

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Simplicity meets indulgence in this no-bake 4 Ingredient Banana Greek Yogurt Cheesecake. Imagine a luscious, creamy layer of tangy Greek yogurt and velvety cream cheese, resting atop a golden crumbly base—all crowned with slices of fresh banana and a whisper of caramel. It looks and tastes like it took hours, but you’ll only need minutes.

Whether you’re hosting a brunch, surprising guests with dessert, or treating yourself on a slow afternoon, this cheesecake is your no-fuss, always-impressive solution. Light yet satisfying, this banana-forward dessert bridges health and pleasure with each bite.

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Ingredients for this 4 Ingredient Banana Greek Yogurt Cheesecake

• 2 ripe bananas (plus extra for topping if desired)
• 1 1/2 cups full-fat Greek yogurt
• 8 oz (225g) cream cheese, softened
• 1 cup crushed graham crackers or digestive biscuits (for the base)

Optional toppings:

• Caramel sauce
• Sea salt flakes
• Banana slices
• Crushed nuts or granola

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Step 1: Make the Crust

Start by processing your graham crackers or digestive biscuits into fine crumbs. Combine them with a bit of melted butter if you want added richness and press the mixture into the bottom of your pan or ramekins to form a solid base. Use the back of a spoon or the bottom of a glass to flatten and pack it tightly. Place the crust in the fridge to firm up while you prepare the filling.

Step 2: Blend the Filling

In a mixing bowl, combine the ripe bananas, softened cream cheese, and Greek yogurt. Use a hand mixer or a blender for a smooth, creamy texture. The bananas should fully integrate into the mixture without lumps.

Step 3: Assemble

Pour the banana yogurt filling over the chilled crust. Smooth the top with a spatula. You can garnish now or later depending on your topping preferences.

Step 4: Chill

Refrigerate the cheesecake for at least 4 hours, or overnight if possible. This allows it to firm up without baking and enhances the flavor.

Step 5: Top and Serve

Just before serving, top with caramel drizzle, a pinch of sea salt, and sliced bananas. For extra texture, a sprinkle of crushed nuts or granola does wonders. Slice, serve, and enjoy the effortless delight.

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Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This is a perfect make-ahead dessert. Just refrigerate it overnight and garnish before serving.

Can I use low-fat Greek yogurt?

Yes, but keep in mind that full-fat yogurt yields a creamier texture. Low-fat versions may produce a slightly thinner filling.

What can I use instead of graham crackers?

Digestive biscuits, vanilla wafers, or any mildly sweet, crisp cookie will work well for the crust.

Is this cheesecake gluten-free?

Only if you use gluten-free cookies for the base. The filling itself is naturally gluten-free.

Can I skip the crust?

Yes! Pour the filling into ramekins or jars for a crustless version. It becomes more of a parfait-style dessert.

How ripe should the bananas be?

Use ripe bananas with plenty of brown spots—they’re sweeter and blend more smoothly into the filling.

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