This small blueberry cheesecake-style bake uses banana, egg, and Greek yogurt to create a soft, creamy center without a traditional crust. It is quick to mix and works well when you want an individual breakfast or dessert made from a short ingredient list.
The finished texture will be softer than a classic cream-cheese cheesecake. Letting it cool after baking is important because the center continues to set as its temperature drops. The optional cornstarch gives the mixture a slightly firmer, more cake-like consistency.
Ingredients
- 1 banana
- 1 egg
- 1/4 cup Greek yogurt
- 11 blueberries
- 1 to 2 teaspoons cornstarch, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the banana and place it in a blender with the egg and Greek yogurt.
- Add the cornstarch if you prefer a firmer result. Blend until the mixture is completely smooth.
- Pour the mixture into a small oven-safe dish or ramekin.
- Scatter the blueberries over the mixture. Press some of them gently below the surface while leaving a few visible on top.
- Bake for 15–20 minutes, or until the edges are set and the center no longer looks liquid. Baking time can vary with the size and depth of the dish.
- Allow the cheesecake to cool before serving. For a cooler and firmer texture, refrigerate it after it reaches room temperature.
Tips for the Best Result
A ripe banana blends more smoothly and supplies most of the sweetness in this recipe. Blend thoroughly so there are no pieces of egg white or banana left in the batter. Avoid using an oversized baking dish, which can spread the mixture too thin and make it cook too quickly.
Do not expect the center to become completely firm while it is hot. Remove it once the edges are set and the middle has only a slight softness. Cooling gives it a more cheesecake-like consistency and makes it easier to eat with a spoon.
