No-bake banana cream pie yogurt cheesecake: a lighter twist on a classic dessert

A delicious and easy dessert for any occasion

If you're craving the flavors of banana cream pie but want a lighter, no-bake dessert option, look no further than this Banana Cream Pie Yogurt Cheesecake recipe.

Made with Greek yogurt, instant pudding mix, fresh bananas, and a simple cookie crust, this cheesecake is creamy, protein-packed, and perfect for a quick weeknight treat or a make-ahead dessert.

• 24 oz Vanilla Greek Yogurt (full fat)
• 2 Tablespoons French Vanilla Instant Pudding powder
• 1 Banana, sliced
• 10 Simple Mills Sweet Thins (or substitute with graham crackers, Nilla Wafers, or shortbread cookies)

Simply open the yogurt, stir in the pudding powder, press in the bananas and cookies, and refrigerate for 2 hours before serving.

Substitutions and variations

Feel free to swap out the bananas for strawberries, raspberries, or another fruit of your choice. You can also change the pudding flavor to chocolate, cheesecake, or coconut for a different twist.

Storing your cheesecake

This Banana Cream Pie Yogurt Cheesecake is best enjoyed in one sitting, as the cookies will become soggy if stored for too long. However, you can portion out individual servings and add a teaspoon of pudding powder, a few cookies, and slices of banana if you have leftovers.