High-Protein Zero-Sugar Banana Pudding Cheesecake
High-Protein Zero-Sugar Banana Pudding Cheesecake
Ingredients
For the Cheesecake Pudding Base
- 1 1/2 cups plain non-fat Greek yogurt
- 4 ounces light cream cheese, softened
- 6 scoops vanilla protein powder, (approx. 150g total)
- 1/4 cup zero-calorie granulated sweetener, or to taste
- 1/2 teaspoon banana extract
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk, or as needed for consistency
- 1/4 teaspoon xanthan gum, optional, for thicker texture
For the Topping
- 2 ripe bananas, sliced into 1/4-inch rounds
- 2 tablespoons zero-calorie granulated sweetener
- 1/2 teaspoon ground cinnamon
Instructions
- 1
In a blender or food processor, combine the plain non-fat Greek yogurt, softened light cream cheese, vanilla protein powder, 1/4 cup zero-calorie granulated sweetener, banana extract, vanilla extract, unsweetened almond milk, and xanthan gum (if using).
⏱️ 2 min
- 2
Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetener or banana extract if desired.
⏱️ 2 min
- 3
Divide the cheesecake pudding mixture evenly among 4 individual serving jars or cups.
⏱️ 1 min
- 4
Cover the jars and refrigerate for at least 30 minutes to allow the pudding to set and flavors to meld. For best results, chill for 2-4 hours or overnight.
⏱️ 5 min
- 5
Just before serving, arrange the sliced bananas on top of each chilled pudding. Sprinkle the remaining 2 tablespoons of zero-calorie granulated sweetener and ground cinnamon over the banana slices.
⏱️ 2 min
- 6
Optional: For a 'brûléed' effect, use a kitchen torch to lightly caramelize the sweetener on the banana slices until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 1 min
- 7
Serve immediately and enjoy your high-protein, zero-sugar banana pudding cheesecake!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Zero-Sugar Banana Pudding Cheesecake
Ingredients
For the Cheesecake Pudding Base
- 1 1/2 cups plain non-fat Greek yogurt
- 4 ounces light cream cheese, softened
- 6 scoops vanilla protein powder, (approx. 150g total)
- 1/4 cup zero-calorie granulated sweetener, or to taste
- 1/2 teaspoon banana extract
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk, or as needed for consistency
- 1/4 teaspoon xanthan gum, optional, for thicker texture
For the Topping
- 2 ripe bananas, sliced into 1/4-inch rounds
- 2 tablespoons zero-calorie granulated sweetener
- 1/2 teaspoon ground cinnamon
Instructions
- 1
In a blender or food processor, combine the plain non-fat Greek yogurt, softened light cream cheese, vanilla protein powder, 1/4 cup zero-calorie granulated sweetener, banana extract, vanilla extract, unsweetened almond milk, and xanthan gum (if using).
⏱️ 2 min - 2
Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetener or banana extract if desired.
⏱️ 2 min - 3
Divide the cheesecake pudding mixture evenly among 4 individual serving jars or cups.
⏱️ 1 min - 4
Cover the jars and refrigerate for at least 30 minutes to allow the pudding to set and flavors to meld. For best results, chill for 2-4 hours or overnight.
⏱️ 5 min - 5
Just before serving, arrange the sliced bananas on top of each chilled pudding. Sprinkle the remaining 2 tablespoons of zero-calorie granulated sweetener and ground cinnamon over the banana slices.
⏱️ 2 min - 6
Optional: For a 'brûléed' effect, use a kitchen torch to lightly caramelize the sweetener on the banana slices until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 1 min - 7
Serve immediately and enjoy your high-protein, zero-sugar banana pudding cheesecake!
⏱️ 1 min