In a mixing bowl, combine the oats, cocoa powder, honey, melted coconut oil, and vanilla extract. Stir until well combined.
Press the mixture into the bottom of a springform pan or a pie dish to form the crust. Bake for 10-12 minutes, then remove from the oven and let cool.
For the filling, blend the ripe bananas, Greek yogurt, cream cheese, honey, and vanilla extract in a blender or food processor until smooth.
Pour the filling over the cooled crust and spread evenly.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set.
Garnish with extra banana slices or a sprinkle of cocoa powder before serving if desired.
Serving and Storage Tips:
Serve chilled, topped with fresh fruit or a drizzle of honey.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
This cheesecake can also be frozen for up to 1 month. Just thaw in the fridge before serving.
Variations:
Add a handful of dark chocolate chips to the filling for an extra chocolatey flavor.
Swap the bananas for other fruits like strawberries or blueberries for a different twist.
Use almond flour or whole wheat flour for a slightly different texture in the crust.
FAQ:
Can I use a different sweetener instead of honey?
Yes, you can use stevia, maple syrup, or any other sweetener of your choice. Adjust to taste.
Can I make this cheesecake dairy-free?
Yes, substitute the Greek yogurt and cream cheese with plant-based alternatives such as almond or coconut-based yogurt and cream cheese.
Can I use a regular pie crust?
Absolutely! If you prefer a traditional pie crust, you can substitute the oatmeal crust with a pre-made or homemade graham cracker crust.
ADVERTISEMENT
