Double Chocolate Peanut Butter Banana Cheesecake

This no bake Double Chocolate Peanut Butter Banana Cheesecake is every chocolate lovers dream come true… it’s high in protein, dairy-free, and insanely easy to make. With just a few ingredients, it’s rich, fudgey, creamy, and topped with a peanut butter chocolate ganache that truly melts in your mouth.

You all LOVED my Peanut Butter Banana Chocolate Chip Cheesecake, so I KNEW I had to create another version, but this time upping the anty with double the chocolate. Even if you haven’t tried the original version, if you love chocolate, banana, and peanut butter, you need to make this.

Watch Me Make Double Chocolate Peanut Butter Banana Cheesecake

The base is a super creamy chocolate banana cheesecake made with just coconut yogurt, chocolate protein, and ripe banana. It’s dense like a mousse, but with a classic cheesecake like tang from the yogurt. And then there’s the ganache, OH MY GOSH the ganache…melted dark chocolate and creamy peanut butter swirled together on top, SWOON. It sets into this perfect melt in your mouth fudge layer that makes each and every bite even more decadent and rich.

This recipe is so easy to whip up in one bowl, and made with ingredients that are naturally dairy-free, high in protein, and way more gentle on digestion. It’s perfect for meal prep or summer desserts!

Why You’ll Love It

• Easy To Make- Made in one bowl, with just a few simple ingredients.

• Protein packed- High in protein to support blood sugar and satiety.

• Naturally sweetened: Just ripe banana and a little chocolate.

• Gut-friendly & gluten free: Dairy-free, gluten-free, and made without refined sugar.

What You’ll Need:

• Ripe banana – Sweetens naturally and adds that soft, creamy texture.

• Greek-style coconut yogurt – I used Cocojune; it makes the base thick, creamy, and gives it that cheesecake tang.

• Chocolate protein powder – I used Truvani (Code: SARI), but any clean chocolate protein works.

• Baking powder

• Chocolate chips – I used Hu Kitchen for a refined sugar-free option.

• Creamy Peanut Butter—Make sure to use a natural peanut butter with no added sugar.

How To Make

1. Preheat oven to 350°F and line a 6-inch springform pan with parchment.

2. Mix banana, yogurt, protein, and baking powder until smooth. Fold in chocolate chips.

3. Pour into pan and bake 25–30 minutes. Cool, then chill in the fridge for 4 hours.

4. Melt chocolate and peanut butter until smooth. Spread over the cheesecake and chill again to set.

5. Slice and enjoy straight from the fridge.

Recommended Tools

• Blender or food processor

• Glass mixing bowl

• Silicone spatula

• Measuring cups + spoons

• Springform pan

Frequently Asked Questions

• Can I use a different yogurt?

  Yes! Any thick Greek or non dairy yogurt will work. Just avoid anything runny or watery.

• Does this taste like banana?

  Yes, but in a good way! It adds natural sweetness and makes the texture extra smooth.

• How do I store it?

  Keep it in the fridge in a sealed container. Let it sit at room temp for 5–10 minutes before slicing and serving. It will stay good in the fridge for about 4-5 days.

• Is this good for gut health?

  Yes! It’s dairy-free, gluten-free, and made with probiotic rich yogurt and banana, both are gut-friendly ingredients that support digestion.

• Can I make it nut-free?

  Yes—use sunflower seed butter or tahini in the ganache instead of peanut butter.

Gluten Free, Vegan, Dairy Free, Cheesecake, Chocolate, High Protein, Protein Powder, Banana, Easy Recipes

Baked Goods

American

Yield: 4

Author: Sari Cano

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Double Chocolate Peanut Butter Banana Protein Cheesecake

This Double Chocolate Peanut Butter Banana Cheesecake is as dreamy as it sounds—rich and fudgy with a creamy banana base and a thick peanut butter ganache on top. It’s made with gut-friendly, dairy-free ingredients and packed with protein so you can indulge and still feel good after.

Prep time: 5 MinCook time: 30 MinInactive time: 4 H & 15 MTotal time: 4 H & 50 M

Ingredients

Cheesecake Layer

• 1 cup ripe mashed banana
• 1 cup greek-style coconut yogurt (like Cocojune)
• 3 scoops chocolate protein powder (use one that blends creamy, not gritty)
• 1 tsp baking powder
• 1/2 cup chocolate chips (I use Hu Kitchen)

Ganache Topping

• 1/4 cup chocolate chips
• 1/4 cup creamy peanut butter (salted)

Instructions

1. Preheat your oven to 350F
2. Line a 6-inch springform pan with parchment.
3. In a bowl, whisk together the mashed banana, coconut yogurt, protein powder, and baking powder until smooth. Fold in chocolate chips.
4. Pour mixture into the prepared pan and spread evenly.
5. Bake for 25-30 minutes or until just set.
6. Cool, in the pan for 30 minutes, then remove from the pan and place in the fridge to chill for at least 4 hours.
7. Once chilled, make the ganache by melting chocolate chips and peanut butter together (microwave in 30-second intervals or use a double boiler). Stir until smooth.
8. Pour ganache over the cheesecake layer and spread to edges. Return to the fridge for 15 minutes to set the top.
9. Slice and enjoy straight from the fridge.

Nutrition Facts

Calories

300

Fat

16 g

Carbs

23 g

Fiber

3 g

Sugar

15.7 g

Protein

14.2 g

Calories are approximate off of 6 servings

http://feedyoursoulsari.com/blog/double-chocolate-peanut-butter-banana-cheesecake

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💡 More chocolate peanut butter recipes you’ll love: [Peanut Butter Banana Cheesecake] / [Peanut Butter Oreo Muffins] / [Chocolate Peanut Butter Protein Brownies]