3-Ingredient Sugar-Free and Gluten-Free Cheesecake

Ingredients

• 2 Ripe bananas (The riper they are, the sweeter the cheesecake will be; peeled.)
• 3 Eggs (Preferably large.)
• 350 g Cream cheese (Philadelphia-style, at room temperature to make blending easier.)
• Nut butter (Optional, for serving; the author uses almond butter.)

Steps

1. 1

   Preheat the oven to 180 °C with both top and bottom heat. If using an air fryer, preheat it to 170 °C.

2. 2

   Lightly dampen a sheet of parchment paper and crumple it with your hands to make it more flexible. Line a 20 cm round pan with it.

3. 3

   Add the peeled bananas, eggs, and cream cheese to the blender jar.

4. 4

   Blend all the ingredients until completely smooth and homogeneous, with no visible pieces of banana.

5. 5

   Pour the mixture into the lined pan and place it in the center of the oven.

6. 6

   Bake for 45 to 50 minutes, until the surface is golden and the cheesecake looks set around the edges. The center may still have a slight jiggle.

7. 7

   Alternatively, cook the cheesecake in the air fryer at 170 °C, covered, for 45 minutes. Then uncover it and cook for 5 more minutes to brown the surface.

8. 8

   Remove the cheesecake from the oven or air fryer and let it cool completely before unmolding it; this will help it retain its structure.

9. 9

   Carefully unmold and serve plain or with nut butter.

Notes

The recipe contains no added sugar or gluten. The nut butter is optional. For a sweeter cheesecake, use very ripe bananas. Baking time may vary depending on the oven; wait until the surface is golden before removing it.

Nutrition per serving

• dessert
• cheesecake
• no added sugar
• gluten-free
• 3 ingredients
• baked
• air fryer
• healthy snack