• 175g reduced fat digestive biscuits, crushed to a coarse powder
  • 50g light spreadable butter unsalted butter, melted
  • 150g dulce de leche or caramel dessert filling
  • 400g banana (around 3 bananas depending on the size), ½ peeled and thinly sliced (keep remainder unpeeled until ready to serve)
  • 400g extra light cream cheese
  • 2 tbsp icing sugar
  • 450g 0% fat Greek yogurt
  • 30g dark chocolate


  1. 1

    Line the base of a 20cm spring-form tin with a disc of baking parchment

  2. 2

    Mix the butter and crushed biscuits. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes, then top with ½ the caramel and return to the fridge

  3. 3

    Arrange ½ the sliced banana pieces around the edge of the prepared tin. Beat together the cream cheese and sugar in a mixing bowl 

  4. 4

    Fold the yoghurt into the cream cheese mixture

  5. 5

    Spoon the filling into the tin, keeping the banana around the edge. Spread level with the back of a spoon, cover and chill overnight until firm. Place the cheesecake in the freezer for 30 minutes before unmoulding to firm up

  6. 6

    Carefully remove the cheesecake from the tin and put on a serving plate topped with the remaining banana peeled and sliced, and drizzle with the remaining caramel

  7. 7

    Grate over the chocolate and serve!

Nutritional Details

Each serving provides
  • Energy 4082kj 975kcal 49%
  • Fat 7.7g 11%
  • Saturates 4.0g 20%
  • Sugars 22.0g 24%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 2935kj/701kcal

Each serving provides

29.0g carbohydrate 1.8g fibre 10.0g protein

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