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Gluten Free Frozen Banana-Pecan Breakfast Cheesecake

Posted by ReganJonesRD
August 06, 2014
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Made with bananas and Greek yogurt, this Gluten-Free Frozen Banana Pecan Breakfast Cheesecake is sure to please!

~by

[Disclosure: As co-owner of The Recipe Redux, I was compensated to manage this contest. I am not eligible to win prizes associated with the contest. Opinions expressed are my own.]

Unless you were living under a rock last week (or at the very least, living off the food blog grid), you know the blogosphere just survived “Cheesecake Day.” And as I sat at my computer watching the mounds of mile-high dessert photos pile up, all I could think was “Oh, the irony.”

Why? Because just the day before I had just created this in my kitchen:

Made with bananas and Greek yogurt, this Gluten-Free Frozen Banana Pecan Breakfast Cheesecake is sure to please!

My next thought was “well, who’s gonna want another cheesecake recipe after all that?”

 —> folks who want a new way to enjoy a tasty {healthy} breakfast in a fun new way, that’s who. 

As a part of a contest we're hosting this week with the Quaker Oats Center of Excellence and National Dairy Council, we challenged our members to combine the nutritional (and culinary) power of Oats + Dairy. Since many Americans fall short in both fiber, calcium, vitamin D and potassium, these recipes are a welcome addition to a healthy table. Oats are a great way to get whole grains and fiber, and milk, yogurt and cheese are rich sources of a number of key nutrients, including calcium, potassium and often, vitamin D.

One of the main categories for the contest is Breakfast (a logical combo of oats and dairy for sure), but I wanted to think outside the {oatmeal} box and do something different for breakfast. I figure if people can eat Breakfast Cookies, Breakfast Tacos, Breakfast Burritos and Breakfast Pizza, why can’t they eat Breakfast Cheesecake?

This recipe is loaded with yumminess, but I do confess it’s a bit on the sweeter side for an everyday breakfast feast. Maybe you won’t celebrate with it “every” day, but I guarantee you’ll want to celebrate with it more than just once a year on “Cheesecake Day.” I don’t know about you, but I’ll be sure to mark that one down for next year. Fool me once, shame on you. Fool me twice… well you know the drill.

To check out how other Recipe ReDux’ers combined the power of Oats and Dairy, check out the gallery below.

I used xanthan gum to help keep the cheesecake mixture creamy after freezing, but you could easily omit it. I suggest cutting and serving this cheesecake after it sits at room temperature for about 15 minutes to soften slightly. If cheesecake is not allowed to thaw completely, you can refreeze remaining cheesecake for breakfasts (or healthy dessert!). 

Made with bananas and Greek yogurt, this Gluten-Free Frozen Banana Pecan Breakfast Cheesecake is sure to please!

 
 
 
...but before you go, if you did in fact miss Cheesecake Day last week, check out this gallery from our friends at Cooking Light. It's packed with all things {healthy} in the world of cheesecake! 
 
Made with bananas and Greek yogurt, this Gluten-Free Frozen Banana Pecan Breakfast Cheesecake is sure to please!
Made with bananas and Greek yogurt, this Gluten-Free Frozen Banana Pecan Breakfast Cheesecake is sure to please!

Gluten Free Frozen Banana Pecan Breakfast Cheesecake

Yield

Makes 6-8 servings

Ingredients

  • 1 1/4 cups (10 oz) vanilla low-fat Greek yogurt
  • 1 cup old fashioned oats (gluten-free if needed)
  • 1 cup pecans
  • 2 Tablespoons butter, softened
  • pinch of salt
  • 4 Tablespoons honey, divided
  • 2 frozen bananas, sliced into chunks and thawed slightly
  • 1 (8 oz) block 1/3 less fat cream cheese
  • 1/4 teaspoon xantham gum
  • optional garnishes sliced bananas, chopped pecans, caramel, etc

Directions

  1. Line a small sieve with a coffee filter or thick paper towel. Spoon yogurt over coffee filter and smooth evenly. Place over a large bowl and set aside. 
  2. Preheat oven to 350 degrees F. 
  3. Pulse oats, pecans, butter, salt and 2 tablespoons honey in food processor until crumbly. Press into bottom of a springform pan coated with cooking spray (wipe out food processor bowl and set aside).
  4. Bake crust at 350 degrees for 12 minutes or until lightly browned. Cool completely on a wire rack.
  5. Meanwhile, combine remaining 2 tablespoons honey and banana in bowl of food processor; process until smooth.
  6. Add cream cheese; process until smooth.
  7. Pulse in drained yogurt and xanthan gum, if desired, being careful not to over-process.
  8. Pour into prepared crust and smooth with an offset spatula or back of a spoon. Cover and freeze until firm (preferably, overnight).
  9. Garnish with bananas, chopped pecans and caramel syrup, if desired.
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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