If I ever had to answer one of the big questions—you know, the really big questions—like what would your ultimate last meal be or what is your all-time favorite dessert, my response would not be cookies or chocolate or brownies or ice cream.
It would be cheesecake.
I have always, always, always been a cheesecake fanatic, since my very first bite. It’s no surprise, because it takes a lot to satisfy these sweet teeth. And the truth is that thick and creamy, often too-rich cheesecake fills the bill every single time.
And it’s not like I even discriminate in flavor. I’ll never forget eating at the Cheesecake Factory for the first time with my grandma and her horror at the array of choices—she claimed that nothing was better than a slice of New York–style cheesecake with strawberries. Nothing? Really? Nothing?
I dunno. I can come up with a few things. I love every and all kind of cheesecake. And my life improved tenfold when I discovered no-bake cheesecakes. Because let’s be real: Baking cheesecake is a royal pain in the ass. It’s super high maintenance, often requires a water bath (whatever that is), then after you’ve poured all your tears into one springform pan, the darn thing cracks down the center and looks like the biggest geographic fault on Earth. It’s stressful.
Greek yogurt cheesecake is my solution to eating cheesecake weekly. The banana split topping is simply that: a topping. The cheesecake is a plain, traditional base that can be served however you’d like. And while we’re on that topic, my favorite way to serve no-bakes are in little mason jars or cute shot glasses so everyone gets their own portion. It’s perfect for this, too, since the Greek yogurt yields a softer, not-quite-as-forgiving cake.
Also: sprinkles for life.
Banana Split No-Bake Greek Yogurt Cheesecake
- 1⁄4 cup coconut oil, melted
- 1 cup graham cracker crumbs
- 11⁄2 cups plain full-fat or low-fat Greek yogurt
- 8 oz cream cheese, at room temperature
- 1⁄3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1⁄4 tsp salt
- 3 bananas, sliced
- 1 cup fresh strawberries, hulled and sliced
- 1⁄2 cup maraschino cherries
- 1⁄4 cup sliced almonds
- 1⁄4 cup rainbow sprinkles
- Chocolate syrup, for drizzling
In a bowl, mix together the coconut oil and graham crumbs until moistened. Press them into the bottom of an 8-inch springform pan and set it in the fridge.
Add the Greek yogurt and cream cheese to the bowl of an electric mixer. Beat on medium speed until smooth and creamy, 5 minutes. With the mixer on low speed, slowly pour in the sweetened condensed milk. Mix until combined. Add the vanilla extract and salt, beating for another 1 to 2 minutes. Remove the pan from the fridge and pour the batter on top of the crust, spreading the top evenly with a spatula. Refrigerate for at least 12 hours or overnight.
When you’re ready to serve the cheesecake, set up a toppings bar with the bananas, strawberries, cherries, almonds, and sprinkles in small bowls and a jar of chocolate syrup. Remove the cheesecake from the fridge and use a sharp knife to immediately cut it into servings. Top the cheesecake with whatever toppings you wish.
About the Author
Excerpted from SERIOUSLY DELISH © 2014 by Jessica Merchant. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.