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Posted on: March 27, 2019 at 9:12 pm
Last updated: April 2, 2019 at 4:28 pm

There are plenty of delicious reasons why  Banana Cream Cheesecake would circulate its way around the web and social media. After coming across this recipe on Taste of Home, we wondered – can he ‘healthify’ that?

While we’re entitled to treats to fill our soul, sometimes it’s nice to attempt a whole-food recreation of a recipe, especially the sweet ones. Desserts without refined sugar and cardboard box instructions exist, so we took a healthier spin on a Banana Cream Cheesecake, the best part is – every layer is good on its own, you can re-use this simple paleo crust recipe, the banana pudding is divine as is, and the cheesecake – well it’s cheesecake – so no further explanation needed!

While this recipe isn’t instant, there’s so much gratification when making a dessert from scratch. The kitchen is the heart of the home, and any time spent here is time well spent.

Healthy Banana Cream Cheesecake

Serves 10

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What you need:

FOR THE CRUST

  • 1/2 cup coconut oil*
  • 95 g coconut flour, sifted (about 1 cup)
  • 1/4 cup unpasteurized honey
  • Pinch of Himalayan salt

FOR THE PUDDING

  • 2 large egg yolks, lightly beaten
  • ⅓ cup of coconut sugar
  • 1 ½ tablespoon coconut flour
  • Pinch of Himalayan salt
  • 1½ cups heavy whipping cream or coconut cream
  • 1/2 teaspoon pure banana extract

BANANAS

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  • 2-3 ripe bananas, sliced thinly

FOR THE CHEESECAKE

  • 16 oz cream cheese, softened
  • ½ cup of coconut sugar
  • 2 tablespoon heavy whipping cream or coconut cream
  • 1 teaspoon vanilla extract

TOPPINGS

  • More sliced bananas or crushed banana chips

What to do:

FOR THE PUDDING

  1. In a medium-size bowl, whisk together your sugar, flour, and salt
  2. Add in a half cup of heavy whipping cream or coconut cream and continue whisking until no lumps remain
  3. Whisk in the remaining cream and banana extract
  4. Pour contents into a medium sized pot and cook over medium-low, whisking continuously
  5. When the mixture is warm, but not boiling, remove half a cup of the warm mixture and add to the bowl with the lightly beaten yolk, whisking vigorously to temper
  6. Pour this mixture back into the pot and continue whisking over medium-low heat
  7. When the pudding begins to thicken and bubble, remove from the heat and pour into a glass bowl.
  8. To prevent a film from forming on the top of your pudding, press down with a piece of waxed paper or plastic wrap to touch
  9. Allow it to cool for 30 minutes at room temperature before transferring to the refrigerator to chill for 2 more hours.

FOR THE CRUST

  1. Preheat your oven to 350 degrees F and lightly grease a 9-inch springform pan* with coconut oil. Set aside
  2. In a large bowl, beat together the honey, coconut oil and pinch of salt until creamy and well combined
  3. Stir in the weighed and sifted coconut flour until a dough forms
  4. Press the dough evenly into the prepared springform pan
  5. Bake until just lightly golden brown, about 7-10 minutes. The dough will firm up as it cools
  6. Allow the crust to cool for at least 30-minutes before layering in the pudding and cheesecake
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FOR THE CHEESECAKE

  1. Review the assembly instructions before getting started on the cheesecake
  2. Add the softened cream cheese to a stand mixer, beat on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary
  3. Slowly add in the sugar and continue beating until well combined
  4. Slowly add the heavy whipping cream or coconut cream and vanilla extract and beat until mixture is smooth and creamy, scraping down the bowl as necessary

ASSEMBLY

  1. Pudding Layer: Carefully spread the chilled pudding over the crust using an offset spatula
  2. Banana Layer: Create an even layer of sliced bananas over the pudding
  3. Cheesecake: Gently pour the cheesecake filling to top. Cover, and refrigerate for 2 hours

FINISHING TOUCHES

  • Top with extra slices of banana or crushed banana chips if desired.
  • Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.

NOTES

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-This is a time-intensive creation. This is not a same-day recipe.

-For the crust, your coconut oil should be the consistency of soft butter

-Coconut flour is finicky when baking, always weigh coconut flour for baked goods

-You can also make mini banana cream pies by pressing the crust into a muffin tray

-Don’t have time for all of it? The pudding is divine on its own!

 

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