This Banana Cream Cheesecake blends into a smooth, crustless dessert with a soft, creamy set and plenty of banana flavor. It is lightly sweet, made with six simple ingredients, and baked in a parchment-lined 6-inch cake tin.
The hands-on work is quick: add everything to a blender, blend until smooth, and pour the batter into the prepared pan. The important part comes after baking, when the cheesecake cools gradually and chills for a few hours so the center can finish setting.
Try These Next
For another banana bake, try my High Protein Banana Bread Skillet. If you want another creamy cottage-cheese dessert, make my Healthy Peanut Butter Cheesecake.
Why This Recipe Works
Ripe bananas provide most of the flavor and sweetness, while the eggs help the blended filling set in the oven. Fat-free cottage cheese adds creaminess without needing a block of cream cheese.
Baking at 325°F gives the center time to set gently. Turning off the oven while the middle is still slightly jiggly, then leaving the door open for 10–15 minutes, helps the cheesecake cool gradually before it goes into the refrigerator.
Why You'll Love This Banana Cream Cheesecake
- Simple: The batter comes together entirely in a blender.
- Soft and creamy: Chilling gives the cheesecake its final set without making it dense.
- Strong banana flavor: Two bananas flavor one small 6-inch cheesecake.
- Lightly sweet: A sugar alternative adds sweetness without overpowering the banana.
- Small batch: The recipe makes four servings.
Ingredient Notes
Bananas
Use ripe bananas for the strongest flavor and easiest blending. Very green bananas will be less sweet and may not blend as smoothly.
Fat-Free Cottage Cheese
Blend the cottage cheese completely smooth so no curds remain in the finished cheesecake.
Sugar Alternative
Use a granulated sugar alternative that measures like sugar. Different sweeteners vary in sweetness, so use one you already enjoy in baked desserts.
Tools I Use for This Recipe
Wilton 6-Inch Aluminum Round Cake Pan
A suggested 6-inch pan option matching the recipe's pan size; bake time may vary slightly with pan material.
Katbite 6-Inch Parchment Paper Rounds
These suggested precut rounds simplify lining the bottom of the pan before adding the blended cheesecake batter.
Ninja Professional Blender 2.0
This suggested blender has enough capacity to blend the banana and cottage-cheese filling until completely smooth.
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How to Make Banana Cream Cheesecake
1. Prepare the Pan
Preheat the oven to 325°F. Line the inside of a 6-inch round cake tin with parchment paper.
2. Blend the Filling
Add the bananas, eggs, vanilla, salt, sugar alternative, and fat-free cottage cheese to a blender. Blend until completely smooth.
3. Bake Until Jiggly
Pour the batter into the prepared pan. Bake for 52–55 minutes, until the edges look set and the center is almost set but still slightly jiggly. Pan material and exact size can change the bake time, so use the center as your guide.
4. Cool Gradually
Turn off the oven, open the door, and leave the cheesecake inside for 10–15 minutes.
5. Chill Until Set
Remove the cheesecake from the oven and let it finish cooling. Refrigerate for a few hours, until cold and set, before slicing into four servings.
Tips for the Best Texture
- Blend until the cottage cheese is completely smooth.
- Do not wait for the center to become completely firm in the oven; it should still jiggle slightly.
- Use the tested 6-inch pan for the closest match to the 52–55 minute bake time.
- Chill for several hours before slicing because the refrigerator gives the cheesecake its final set.
Troubleshooting and FAQ
Why is the center still jiggly?
A slight jiggle is expected when the cheesecake leaves the oven. It continues setting as it cools and then firms further in the refrigerator.
Why did my bake time change?
A wider pan creates a shallower cheesecake that may bake faster, while a narrower or deeper pan may take longer. Begin checking the center before the full tested time if you change the pan.
Can I slice it warm?
It will be very soft while warm. Refrigerate it for a few hours before slicing for the creamiest set and cleanest pieces.
Substitutions and Variations
- Sweetener: Use your preferred granulated sugar alternative. The sweetness and estimated nutrition may change by product.
- Vanilla: Keep the full 2 teaspoons for a rounded cheesecake flavor.
- Pan size: Another pan can work, but the baking time will change with the depth of the filling.
Storage
Keep the cheesecake covered in the refrigerator and serve it chilled. Because it contains eggs and cottage cheese, do not store it at room temperature.
You Might Also Like
- Single-Serve Oreo Cottage Cheese Cheesecake
- High-Protein Banana Bread Muffins
- Mini Pumpkin Spice Protein Cheesecakes
Final Thoughts
This small banana cream cheesecake is a simple way to turn ripe bananas into a soft, creamy chilled dessert. The banana flavor stays strong, while the cottage cheese blends into the background once the filling is completely smooth.
If you make this Banana Cream Cheesecake, leave a rating and comment below. I would love to hear how it turned out.
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Banana Cottage Cheese Cheesecake
Ingredients
- 2 bananas ripe
- 2 large eggs
- 2 teaspoons vanilla extract
- dash salt
- 1/4 cup granulated sugar alternative use one that measures like sugar
- 1/2 cup fat-free cottage cheese
Equipment
- 6-inch round cake pan
Method
- Preheat the oven to 325°F. Line the inside of a 6-inch round cake tin with parchment paper.
- Add the bananas, eggs, vanilla extract, salt, sugar alternative, and fat-free cottage cheese to a blender. Blend until completely smooth.
- Pour the batter into the prepared pan. Bake for 52–55 minutes, until the edges are set and the center is almost set but still slightly jiggly. The exact time may change with a different pan size or material.
- Turn off the oven, open the door, and leave the cheesecake inside for 10–15 minutes.
- Remove the cheesecake from the oven and let it finish cooling. Refrigerate for a few hours, until cold and set, before slicing into four servings.
Nutrition
Notes
- The cheesecake should still jiggle slightly in the center when the oven is turned off.
- The tested bake time uses a parchment-lined 6-inch round cake tin; another pan size can change the timing.
- Chill for a few hours before slicing for a soft, creamy set.
- Keep leftovers covered in the refrigerator.
- Nutrition can vary based on the ingredients and brands used.
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