Go Back
–+ servings
Banana cream cheesecake topped with whipped cream and vanilla wafer cookies on a white plate.
Jacob Hensley

Banana Cottage Cheese Cheesecake

No ratings yet
A soft, creamy, lightly sweet banana cottage cheese cheesecake made in a blender and baked in a parchment-lined 6-inch pan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling and chilling 3 hours 5 minutes
Total Time 4 hours 10 minutes

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

Method
 

  1. Preheat the oven to 325°F. Line the inside of a 6-inch round cake tin with parchment paper.
  2. Add the bananas, eggs, vanilla extract, salt, sugar alternative, and fat-free cottage cheese to a blender. Blend until completely smooth.
  3. 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.
  4. Turn off the oven, open the door, and leave the cheesecake inside for 10–15 minutes.
  5. 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

Calories: 115kcalCarbohydrates: 16gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 93mgSodium: 160mgPotassium: 290mgFiber: 2gSugar: 9g

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.

Tried this recipe?

Mention or tag @bakedlean!