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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.
Can this be made in cupcake/muffin tins?
Hey Nikki,
thanks for your enquiry. I haven’t tried it personally, but I am quite sure you can also bake mini sugar-free cheesecakes in muffin tins. Just be sure to grease the tins well, or the batter may stick.
Have a fantastic day,
Matteo
This dessert is simple and delicious. I put it in the freezer and like it that way. It has a hint of custard taste to it which I very much like.
Hey Katheryn,
Thanks for your feedback, I am glad you liked. I definitely have to try the freezer alternative, it sounds delicious!
Have a fantastic day,
Matteo
I added a 3rd egg and some frozen blueberries. It was quite delicious!
Hey Matthew,
Thanks for your review, I am so happy you liked my healthy cheesecake recipe!
Have a great day,
Matteo
I would love to try this recipe! Will the consistency be different if I use non dairy yogurt? Also I know 1 serving is 138 kcal how many servings does the whole recipe entail?
Hey Kristine,
thanks for your comment. This recipe gives 4 servings, meaning that nutritional values are calculated for one serving accordingly.
If you swap Greek yogurt for nondairy alternatives, you’ll need to make sure that the yogurt used has a thick consistency similar to Greek yogurt or the cheesecake may not turn out as expected.
Hope I could help!
Matteo
This looks amazing and tasty, Thank You!
Hey Carla,
thanks a lot for your kind review! I’m so glad you like 😉
Have a great day,
Matteo
Hi Mateo,
We have a ton of Mexican little, light green limes and would love to use them for a lime flavor boost in your recipe … any ideas on portions of juice and, if you recommend, zest? Guessing I will need a little monk extract as well??
Thanks!
Hey Stephanie,
thanks for your comment. Yours sounds like a great idea. I think that up to 1 tablespoon of lime juice can work, depending on your taste preferences. Little grated zest is great, and as you rightly mentioned additional sweetener may be needed to balance for the extra touch of lime juice.
You will definitely love it!
Have a great day,
Matteo