Banana Cheesecake with Fudge Frosting

by | Updated: December 4th, 2016

All dieting and no desserts can make anyone a dull boy or girl. If unsatisfied cravings are making you a grump, snack on this delicious, chocolate-frosted Banana Cheesecake. A proud addition to anyone’s food diary, this creamy, fudgy treat is made with good-for-you ingredients, so it packs a punch of protein with only a few calories and carbs. A slice of this bliss will certainly help turn your diet-induced frown upside down.
Banana Protein Cheesecake Recipe

Banana Cheesecake with Fudge Frosting

Serves 8
Macros per serving: 133 calories | 9 g net carbs | 12.7 g protein



1 scoop Quest Banana Cream Protein Powder
1/3 cup Swerve Granular Erythritol
2 Tbsp. Nutiva Coconut Flour
1/8 tsp. cinnamon
2 jumbo eggs
18 oz. low-carb banana cream yogurt
6 oz. fat-free cream cheese, melted
4 oz. banana, sliced
1/8 tsp. vanilla extract


1/2 cup Silk Cashew Milk
1/4 cup Swerve Confectioner’s Style Erythritol
2 Tbsp. cocoa powder
1 Tbsp. Nutiva Coconut Flour
1 Tbsp. Lily’s Dark Chocolate Chips, melted
1 Tbsp. Sweet Spreads Chocolate Brownie Coconutter, melted


  1. Preheat oven to 325. Grease a 9-inch Springform pan.
  2. In a large bowl, combine protein powder, granular erythritol, 2 tablespoons of coconut flour, cinnamon, eggs, yogurt, cream cheese and vanilla. Mix until well combined.
  3. Pour mixture into prepared pan, top with bananas slices and bake for 40 minutes.
  4. While cheesecake bakes, prepare the fudge frosting. In a large bowl, combine cashew milk, Confectioner’s style erythritol, cocoa powder, 1 tablespoon of coconut flour, chocolate chips and Coconutter. Mix until well blended. Chill mixture to thicken.
  5. When cheesecake is finished baking, chill in fridge for several hours. Once chilled, use a spatula to frost cheesecake with fudge.
  6. Slice into 8 equal pieces and serve with whipped topping, if desired.