Peanut Butter Banana Chocolate Chip Protein Cheesecake
This Peanut Butter Banana Chocolate Chip Protein Cheesecake is everything—sweet, creamy, cozy, and made with just five simplw ingredients. She’s gluten-free, grain-free, vegan, and totally free of added sugar, but you’d never guess it. The bananas bring all the natural sweetness, the peanut butter gives it that dreamy richness, and the texture? Unreal. Honestly, this might be my favorite “healthy” dessert to date (and that’s saying a lot).
I’m a dessert girly (obviously). i love a complicated bake, but sometimes you just need something easy that still hits. this, my friends, is that.
A thick, fluffy banana cheesecake studded with chocolate chips and covered in a creamy, dreamy peanut butter ganache. completely sugar-free—just sweetened with banana (use date-sweetened or keto chocolate chips if you like). it tastes super lush—but its healthy enough to have for breakfast because it’s lower in sugar, high in fiber, and seriously satiating, blood sugar balancing, and has 15 grams of protein per slice (depending on the protein powder you use, more tips on that later).
Watch Me Make Peanut Butter Banana Chocolate Chip Protein Cheesecake
Why You’ll Love This
Easy - This recipe only has 5 simple ingredients, is mixed up, baked, chilled, and enjoyed! It only takes a few minutes and you have a high protein, low sugar dessert at your fingertips. Simple as that!
Dietary Friendly - It’s totally gluten-free, grain-free, dairy-free, egg-free (yep—vegan!), and completely free of added sugar. Thanks to the high fiber and protein content, it’s super satisfying and will actually keep you full. Honestly? It’s decadent enough for dessert but wholesome enough for breakfast.
No Added Sugar - The only sweetener here is banana (with a little help from the protein powder), so make sure you like the taste of your protein—it’s doing a lot of heavy lifting. To keep things fruit-sweetened and totally refined sugar-free, go for date-sweetened or sugar-free chocolate chips. Oh, and don’t forget to peek at your peanut butter label! Some jars sneak in added sugars, and you don’t even realize it!
Easily Customizable - Don’t like peanut butter? Use almond, cashew, sunbutter, or even granola butter. The choice is up to you! You can also play around with the protein powder flavor. Double Chocolate would be amazing, IMO!
What You’ll Need
Ripe Bananas - Make sure they’re super ripe, as this is the main sweetener in the recipe! (Plus it’s an excuse to use up those spotty bananas)
Vanilla Protein Powder - I recommend using a plant-based protein, I recommend This One (Code: SARI) for this—not only to keep it vegan, but also because the texture just doesn’t turn out the same with whey or beef protein.
Greek Style Coconut Yogurt - The thicker the better! Just make sure it contains no added sugars.
Chocolate Chips -Date sweetened or keto if preferred to keep this completely sugar free, but whatever you have on hand works perfectly!
Creamy Peanut Butter - It has to be creamy, crunchy will not work, also check your label to make sure the only ingredients are peanuts and salt!
How To Make
Preheat your oven to 350F. Lightly coat an 8 inch springform pan with nonstick spray.
In a bowl, mash together the banana, coconut yogurt, protein powder, and baking powder until thick and smooth (if you want the texture even smoother you can blend the banana in a food processor or blender first). Then fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 30-35 minutes until golden and set. Let cool slightly, then place in the fridge to chill and finish setting up.
In a bowl, melt together the chocolate chips and the peanut butter until smooth (do it in 30 second intervals, stirring in between to ensure it doesn’t burn!)
Remove the cheesecake from the pan, then pour the ganache over top, spreading it out to the sides. Slice and enjoy!
Recommended Tools
Frequently Asked Questions
Does it taste like traditional cheesecake?
Not exactly — it’s more like a cross between a fluffy mousse and a baked cheesecake. It’s creamy, lightly sweet, and packed with peanut butter banana flavor, it also has the tang from the coconut yogurt without any cream cheeseWhat kind of protein powder works best?
Use an unsweetened or vanilla plant-based protein powder (pea, brown rice, or a blend). Make sure it’s one you like the taste of, since it’s a big part of the flavor and structure.
Can I use powdered peanut butter?
Yes, but it changes the texture. If using powdered peanut butter, reconstitute it first and reduce added liquid in the filling to keep it thick and creamy.
Peanut Butter Banana Chocolate Chip Cheesecake (High Protein)
This high-protein peanut butter banana cheesecake is vegan, gluten-free, refined sugar-free, and made with just 5 ingredients! Baked to fluffy perfection and topped with chocolate chips and creamy peanut butter ganache — the ultimate feel-good treat.
Ingredients
Instructions
Notes
This cake can be enjoyed straight out of the oven, but for best flavor and texture, serve chilled. Can be stored in an airtight container in the fridge for 3 days (I do not recommend freezing).
Like This Recipe?
💡 More easy recipes you’ll love: [3 Ingredient Protein Cookies] / [Blueberry Biscuits]