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Banana and Raspberry Cheesecake Loaf

by Pamela Higgins
on 9th September 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

You can’t beat a good banana loaf, and with the addition of raspberries and cheesecake filling, this dessert is definitely one not to miss! Slice up and serve with your favourite hot drink or keep in an airtight container and grab a slice for a lunchtime treat.

Banana and Raspberry Cheesecake Loaf

3 - 2 reviews


  • For the banana loaf
  • 2 tbsp flaxseed + 4tbsp water
  • 100g oat flour
  • 20g gluten-free plain flour
  • 80g coconut sugar or sweetener
  • 1 tsp baking powder
  • 80ml almond milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 bananas
  • For the cheesecake part
  • 120g soft cheese (can be dairy free)
  • 2 tbsp gluten-free plain flour
  • 2 tbsp cornflour
  • 2 tbsp coconut sugar or sweetner
  • 2 tbsp almond milk
  • 50g raspberries (fresh or frozen)
Prep Time


  1. Preheat the oven to 180C and grease and line a loaf tin

  2. Mix together the flaxseed and water and set aside for 10 minutes to form a gel

  3. Place all of the loaf ingredients into your Ninja Kitchen blender and whizz up well until you have a smooth, quite thick batter. Spoon half of this into the tin

  4. Beat together the soft cheese with the flour, cornflour, sugar/sweetener and almond milk until smooth. Dollop most of the cream cheese mixture on top and swirl around with a knife or fork. Scatter over most of the raspberries

  5. Spoon over the remaining batter to cover evenly. Add on top the remaining cream cheese and raspberries and swirl slightly

  6. Bake for 45 minutes until firmed up and golden. Leave to cool in the tin for at least 30 minutes before removing and slicing up. Enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins