Lighter banana cheesecake

One of the nation’s favourite puddings has had a healthy makeover. This banana cheesecake recipe has all the flavour but a third of the fat.

  • Serves 8
  • Hands-on time 25 min, plus at least 12 hours chilling

Nutrition

Calories
282kcals
Fat
13.1g (15.5g saturated)
Protein
14.1g
Carbohydrates
26.3g (15.5g sugars)
Fibre
1.2g
Salt
0.5g

delicious. tips

  1. Make the cheesecake up to 24 hours in advance, then keep in a sealed box in the fridge or covered in cling film in a cake tin. Don’t keep longer, as the banana topping can become sour.

  2. A good cheesecake should have a satisfying crunchy base with a topping that strikes a balance between creamy, sweet, tangy and rich. By adding ground almonds to light rich tea biscuits and mixing with a little coconut oil and water, you get crunch with a nutty flavour.
    Using bananas in the topping means it doesn’t need lots of added sugar and the sweetness is offset by the tanginess of two different soft cheeses.

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