No-bake banana cream pie yogurt cheesecake: easy & high-protein dessert
Looking for a healthier take on a classic banana cream pie dessert? This no-bake banana cream pie yogurt cheesecake is a game-changer! It's creamy, protein-packed, and ridiculously easy to make. Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a crunchy cookie crust, this dessert comes together in mere minutes. Simply stir the pudding into the yogurt, stuff in the bananas and cookies, and refrigerate until ready to enjoy. The perfect timing is key - you don't want the cookies to become too soggy. Test it out with your preferred cookie type and fridge time. It's also super versatile - feel free to swap out the pudding flavor, fruit, or crust for a custom treat. This no-bake banana cream pie yogurt cheesecake is a refreshing twist on a nostalgic dessert. It's perfect for a quick weeknight treat, a make-ahead dessert, or when you're craving something sweet without going overboard. Give it a try and see why it's destined to be on repeat in your household!
Ingredients:
- 24 oz vanilla Greek yogurt (full-fat)
- 2 tablespoons French vanilla instant pudding powder
- 1 banana, sliced
- 10 Simple Mills Sweet Thins (or substitute with graham crackers, Nilla Wafers, or shortbread cookies)
Instructions:
- Open the yogurt and stir in the pudding powder.
- Gently press the bananas and cookies into the yogurt until mostly submerged.
- Refrigerate for 2 hours (or until cookies start to soften).
- Enjoy!
Nutrition information:
Per serving (1 cup): 409 calories, 62g carbs, 27g protein, 6g fat, 31g sugar