Indulge in the guilt-free delight of a Banana Cream Cheesecake Cake, a divine treat that combines the rich creaminess of cheesecake with the irresistible flavor of ripe bananas. This zero-point wonder is not only a breeze to make but also a perfect way to satisfy your sweet cravings without compromising your healthy eating goals.

The recipe kicks off with a straightforward preparation that requires just 10 minutes of your time. Gather three eggs or 3/4 cup of liquid egg substitute, 3 cups of plain fat-free Greek yogurt (Fage or Chobani are recommended), a small box of Jell-o instant sugar-free/fat-free banana cream or vanilla flavor pudding mix, vanilla extract, a mashed large banana, and 3 tablespoons of zero-point white granulated sugar substitute (Lakanto is preferred for its granulated texture).

Combine the eggs, vanilla extract, mashed banana, sugar substitute, yogurt, and dry pudding mix in a bowl, stirring thoroughly with a wire whisk. Once the mixture achieves a smooth consistency, pour it into a lightly greased pie dish or a 9-inch springform pan, preheated to 350 degrees.

Let the magic happen in the oven for a mere 30 minutes, allowing the cheesecake to set to perfection. After baking, exercise a bit of patience and let it cool for 15-20 minutes before covering it with plastic wrap. The real magic occurs overnight in the refrigerator, where the flavors meld and the texture transforms into a lusciously creamy cheesecake.

This Banana Cream Cheesecake Cake offers a delightful alternative to traditional desserts, providing a satisfyingly sweet experience without the added guilt. As a zero-point creation, it’s an ideal treat for those adhering to a points-based diet plan. So, go ahead and savor a slice of this guilt-free indulgence, reveling in the fact that you can enjoy a delectable dessert without compromising your commitment to a healthy lifestyle.

Banana Cream Cheesecake Cake

A zero point, guilt-free cheesecake

10 minutes
30 minutes
40 minutes

3 eggs or 3/4 cup liquid egg substitute
3 cups plain fat free Greek yogurt ( I recommend Fage or Chobani)
1 (1 oz.) small box Jell-o instant sugar free/fat free banana cream or vanilla flavor
pudding mix
1/2 Tbsp vanilla extract
1 large banana, mashed
3 Tbsp zero point white granulated sugar substitute ( I prefer Lakanto) I
recommend a granulated sugar substitute, if the sugar substitute is not granulated
it tends to give a gritty texture to the cheesecake.

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, vanilla extract, mashed banana, sugar substitute and mix
well with a wire whisk. Add yogurt and dry pudding, mix well.
3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
I used a 9 inch springform pan.
4. Bake 350 for 30 minutes.
5. Let it cool for about 15-20 minutes before covering it with plastic wrap and let it
chill overnight in the refrigerator.