Greek yogurt banana berry cheesecake
vegetariangluten-free

Greek yogurt banana berry cheesecake

dessert · Serves 2 · 1h 2m total · ↑ Protein

Inspired by @nathanpsimon · Watch on IG ↗

384 kcal27 g protein36 g carbs16 g fat

A high-protein, fat-free Greek yogurt cheesecake custard with blended banana in the base and a fruity berry swirl baked on top. Creamy, tangy, and macro-friendly.

Cook timeline

Wall clock: 1h 2mActive: 16mPassive: 50mParallel tracks: 2
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10m
20m
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62m
Blend cheesecake base
First air fry bake
Prepare berry swirl
Add berry swirl
Second air fry bake
Cool at room temperature
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Start cooking

Equipment

Steps

1h 2m
  1. 1. Prepare berry swirl4m
    85 g frozen mixed berries · 7 g powdered monk fruit sweetener
  2. 2. Blend cheesecake base3m
    430 g fat-free Greek yogurt · 2 whole eggs · 62 g banana · 10 g monk fruit sweetener · 1 Sweet Drops vanilla · 1 g vanilla extract · 1 pinch salt
  3. 3. First air fry bake2m + 10m
  4. 4. Add berry swirl3m
  5. 5. Second air fry bake2m + 20m
  6. 6. Cool at room temperature2m + 20m
    1 tbsp honey

Storage

Let cool at room temperature for 20 minutes, then refrigerate for 1–3 hours or overnight until fully set.

When ready to eat

Once chilled and set, drizzle honey on top and add fresh sliced golden kiwi if desired.