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Banana Cheesecake Yoghurt Bark

Frozen yoghurt is a staple snack and dessert in our house, we always have a variety of different flavours stored in the freezer for when our sweet tooth takes over.

But this time we wanted to turn it up a notch with a cheesecake twist using cream cheese and our Banana Caramel Cookie Better Being Base.


Yoghurt Cheesecake Base:

140g Banana Yoghurt

70g Banana (small banana)

250g Cream Cheese

2 tbsp Maple Syrup

100g Banana Caramel Cookie Better Being Base


70g Banana (small banana), sliced

1/4 cup Peanut Butter

1/4 cup Caramel Choc Chips

1/2 cup Puffed Rice


  1. Line a large tray with baking paper.

  2. In a food processor combine all Yoghurt Base ingredients and pulse until smooth and creamy.

  3. Spoon the mix evenly over the lined tray and smooth the surface until ~1/2cm thick.

  4. Top with all the toppings.

  5. Place in the freezer for 2-3 hours or until firm.

  6. Remove from the freezer and transfer bark onto a clean work surface to cut into pieces.

  7. Enjoy, immediately!

* Store in an airtight container in the freezer


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