Healthier Banoffee Pie Cheesecake Bites

I have been having these cheesecake bites for morning and afternoon snacks for the past few weeks and they have been deliciously satisfying. Unlike my indulgent baked cheesecake, this cheesecake is on the lighter side, so I don’t feel guilty eating it everyday. It is also high in protein as the filling is made with cottage cheese and Greek yogurt. It is also packed with good carbohydrates such as rolled oats in the base and banana in the filling which is the only sweetener for the filling. For good fat to keep you fuller longer, there are desiccated coconut, coconut milk, peanut butter and peanuts in the base 😊

As you can tell from the ingredients, this cheesecake is packed with healthy and good for our body ingredients. So, if you are craving for a cheesecake but want to keep it healthy and ‘clean’, try this cheesecake bites recipe βœ…

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

Makes 10 cheesecake bites


For the base

  • 50g rolled oats;
  • 30g desiccated coconut or almond meal (or protein powder if you want a higher protein content);
  • 2 tbsp/30g peanut butter (or any other nut butter or seed butter or coconut oil or vegetable oil);
  • 1 tbsp honey or maple syrup (you can add more sweetener if you prefer it sweeter)
  • 2 tbsp peanuts (or nuts or seeds of your choice);
  • Coconut milk (2-3 tbsp used to bind all the above ingredients to make a cookie dough).

For the filling

  • 60g cottage cheese;
  • 160g light Greek yogurt (full fat one works fine too); and
  • 1 large ripe banana, mashed; and
  • Optional: More sweetener if you prefer your bites sweeter.

For the chocolate drizzle

  • 2 tbsp peanut butter;
  • 2 tsp cacao powder; and
  • Hot water.


  1. Preheat the oven to 170 degrees Celsius and grease a small loaf pan;
  2. In a medium sized bowl, mix all the base ingredients except for the coconut milk until well combined;
  3. Add coconut milk 1 tbsp at a time to bind the base together until it forms a cookie dough. I need 2.5 tbsp coconut milk;
  4. Once a cookie dough is formed, press base mixture into the loaf pan until an even base is formed;
  5. In the same bowl, mix all the filling ingredients together until well combined. Pour the filling mixture into the loaf pan;
  6. Place the loaf pan in the oven and bake for 25-35 minutes. The top of cheesecake will be golden brown when it is ready and the centre of the cake will not be wobbly;
  7. Remove the pan from the oven and allow to cool. Once cooled, place in the fridge for at least 6 hours. For the best cheesecake bites, allow the bites to refrigerate overnight;
  8. Once refrigerated overnight, prepare the chocolate drizzle. In a small bowl, mix the peanut butter and cocoa powder with 1 tsp of hot water at a time until it reaches your preferred consistency. I needed 3 tsp of hot water but it will depend on how runny your peanut butter is;
  9. Drizzle the peanut butter chocolate drizzle on your cheesecake bites and enjoy πŸ˜‹
  10. Stores in the fridge for up to 2 weeks 😊

Happy baking,


Xx πŸ’‹

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