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This Sugar Free Cheesecake is made with just 3 ingredients – no added sugar, no sweetener and no flour. Rich, creamy, and packed with protein, it will satisfy your sweet tooth while keeping the calories low.
If you are looking for more healthy cheesecake recipes, you should also try my protein cheesecake, cottage cheese cheesecake and my healthy microwave cheesecake for one.
One thing about me is that I don’t consume sugar. Of course sometimes I do indulge in some bakery treats, but at home I never eat added sugars. I’ve recently started cutting all artificial sweeteners as well, they make me bloated and keep me craving for more. Instead, I now like sweetening my recipes and meals with natural options such as ripe bananas, applesauce or even pumpkin. That’s exactly what I did for my viral sugar free brownies with apples and this creamy sugarless cheesecake with bananas.
Why you will love this recipe
- Quick and easy. Making a delicious cheesecake with no sugar added is as simple as mixing bananas, eggs and Greek yogurt. Bake in your oven (no water bath!) and let it cool. It can’t get any easier!
- Healthy and sugar-free. Made with just 3 ingredients, this recipe is also flourless, gluten-free, low calorie, low carb and packed with protein. A slice provides 10 g of high quality protein!
- Naturally sweet and creamy. Forget tasteless, boring healthy recipes. This dessert has a delightful taste and a creamy consistency. Enjoy with your favorite toppings for a Cheesecake Factory experience.
- Budget-friendly and simple. The best thing about this recipe is that it does not use any special ingredients such as thickeners or pricy sugar replacements. Instead, it makes the most of ripe bananas you probably already have at home.
Ingredients
This recipe requires just 3 simple ingredients: bananas, eggs and Greek yogurt. Read further for all recommendations and substitutes, the precise quantities can be found in the recipe card at the bottom.
- Bananas. Choose ripe bananas, those with brown spots all over their skin. They’re sweet, moist and rich in flavor. As a low carb alternative you can use pumpkin, but some additional sweetener may be needed to compensate for the sweetness.
- Eggs. You’ll need 2 large eggs, yolks and whites included. They are essential to give this flourless cheesecake a great taste and texture. Unfortunately you cannot replace with flaxseed eggs or egg whites only.
- Greek yogurt. I recommend 5% fat Greek yogurt, plain and unsweetened. Nonfat yogurt does not provide the same rich taste and creamy texture. Cream cheese, quark, skyr, lactose free Greek yogurt, and vegan Greek-style yogurt are great alternatives.
For the sweet tooth
For a sweeter treat, you can add 2-3 tablespoons of granulated sweetener. Personally, I find that ripe bananas provide plenty of natural sweetness. To keep it low in carbs and calories, opt for monk fruit, erythritol, or xylitol. If you’re not concerned about sugar content, brown sugar, coconut sugar, or regular sugar will work just as well.
How to make sugar free cheesecake
- Step 1 – Get ready for baking. Preheat the oven to 360°F (180°C) and line a round baking mold with parchment paper or grease it with oil.
- Step 2 – Mix ingredients. In a large bowl, mash the bananas. Add eggs and Greek yogurt to the mashed bananas, then use a fork or whisk to stir until ingredients are combined. The result should be a smooth, lump-free batter.
- Step 3 – Bake. Transfer the mixture to your prepared baking mold, spreading it out evenly. Bake in the middle rack of a hot oven for 35-40 minutes, or until the cheesecake has set and is cooked in the center.
- Step 4 – Let cool. Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Recipe tips
- Choose ripe bananas. Ripe bananas are sweeter and more flavorful, which makes them perfect as a natural alternative to sugar. If you only have unripe bananas, I recommend waiting until they’re ready.
- Use 5% Greek yogurt. It adds richness and creaminess while still being high in protein. While 2% yogurt can work, 0% Greek yogurt isn’t suitable for this recipe.
- Sweeten to taste. This sugar free cheesecake is naturally flavorful thanks to the ripe bananas, and tastes great as is. However, if you prefer a sweeter dessert, add a couple of tablespoons of your favorite sweetener.
- Let cool completely. Be sure to let the cake cool completely in the fridge for at least 4 hours, before you serve it. The refrigeration time is essential, as it ensures it sets and gets the proper texture.
Storage directions
To store, allow the baked sugar free cheesecake to cool completely to room temperature first. Once cool, place it in an airtight container and refrigerate for a maximum of 5 days. You can serve it cold straight from the fridge, on its own or with extra toppings. Freezing is not recommended, as it would lose its creamy texture when thawed.
Frequently asked questions
Yes, you can substitute the yogurt with plant-based options like Greek-style vegan yogurt or nondairy cream cheese. Make sure to choose one with a firm consistency, similar to regular Greek yogurt.
The two bananas can be swapped for 1 cup (200 g) of unsweetened applesauce or 1 cup (200 g) of pumpkin purée. If you choose pumpkin, consider adding a bit of sweetener, as it’s naturally less sweet than bananas.
More sugar-free desserts
- Sugar free brownies
- 3 ingredient brownies with bananas
- Sugar free cake
- Keto banana bread
- Apple oatmeal bars
- Banana mousse
Sugar Free Cheesecake
Ingredients
- 2 bananas, ripe (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 to 360°F (180°C) and line a round baking mold with parchment paper or grease it with oil.
- In a large bowl, mash the bananas.
- Add eggs and Greek yogurt to the mashed bananas, then use a fork or whisk to stir until the ingredients are combined. The result should be a smooth, lump-free batter.
- Transfer the mixture to your prepared baking mold, spreading it out evenly.
- Bake in the middle rack of a hot oven for 35-40 minutes, or until the cheesecake has set and is cooked inside.
- Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Will be trying this!!!
What size pan is recommended?
Hey Gail,
thanks a lot for your comment! I used a 7 inches (17 cm) round baking mold 😉
Let me know how it goes!
Best regards,
Matteo