If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.
Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!
Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.
The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie.
I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!
Ingredients You’ll Need…
- Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
- French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
- Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
- Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
How to Make Banana Cream Pie Yogurt Cheesecake
Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.
The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.
When you need a sweet treat without turning on the oven, these no bake chocolate peanut butter oat cups come to the rescue. They’re chewy, chocolatey, and made with simple pantry staples you probably already have on hand.
Perfect for busy afternoons, after-school snacks, or an easy dessert, these little cups disappear fast around here and for good reason.
Bringing Snack Friday Back
Every Friday we USED TO do “Snack Friday.” We USED TO be fun. We USED TO have the kids bring all of their friends over after school to devour the delicious treats and snacks.
And then they started to grow up more…and we got busy…and I got distracted…and life got really, really, hard as we faced some really, really serious things…and then this year happened. And I realized that at no point did Friday ever say we couldn’t be happy in the mud.
So, we are bringing back snack Friday and the kids and the food and all of you. The easiest way to merge back into the fun house? Peanut Butter Oat Cups are totally no bake and best of all, we make them with whatever we’ve got.
Sometimes it’s in muffin tins or rolled into balls. Sometimes I use dark chocolate and sea salt and other times white chocolate with a sprinkle of cinnamon sugar. Either way, it’s about gathering people in and this snack is perfect for a quick treat.
Why You’ll Love These Oat Cups
I’ve been making these oat cups since I was a kid so let me tell you all the reasons why you will love them!
- No bake
- Kid-friendly
- No added refined sugar
- Made with pantry staples
If you love cheesecake but don’t love the effort (or the waiting), this one’s for you. This cheesecake yogurt is made with just two ingredients—vanilla Greek yogurt and Biscoff cookies—and somehow transforms overnight into something that tastes shockingly close to real cheesecake.
It’s creamy, lightly sweet, high in protein, and honestly feels like there’s no way it can be so easy to make.
I’ve been seeing this viral yogurt dessert all over Instagram lately, so I had to try it and I was blown away! It really does taste like cheesecake and I didn’t even feel guilty eating it because it’s so high in protein. It’s not everyday that you find a delicious high protein dessert recipe!
Why This Cheesecake Yogurt Works
The cookies soften as they sit in the yogurt, creating that classic cheesecake crust-meets-filling texture. The graham cracker crust always was my favorite part of a cheesecake! The tanginess of Greek yogurt mimics cream cheese, while the Biscoff adds sweetness and depth. You don’t need a blender or a water bath. There’s no baking, and it couldn’t be easier!
Ingredients You’ll Need
- Vanilla Greek Yogurt: Thick, creamy, and high-protein, this is the base that gives the yogurt its cheesecake-like texture and tangy sweetness.
- PRO TIP: Our favorite yogurts for this recipe are Oikos Pro or Siggi’s. We didn’t love it as much with Chobani or Greek Gods.
- Biscoff Cookies: Softened in the yogurt, these spiced