Previous
Banana Cheesecakes
The oats and applesauce form a healthy crust which makes these cakes much better for cheese cake lovers everywhere. My favorite part about this dish, however, is the hint of honey used in the filling. It’s an extra burst of sugary sweetness that makes it feel like you’re treating yourself to something special.
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: Serves 2
- Category: Bakery
Ingredients
Scale
- 1/4 cup quick-cooking oats
- 2 tablespoons unsweetened applesauce
- 4 ounces reduced-fat cream cheese
- 2 ounces low-fat sour cream
- 1 tablespoon honey
- 1/4 cup mashed ripe banana
- 1/2 teaspoon cornstarch
- 1/4 teaspoon almond extract
- 1 banana, sliced, for garnish
Instructions
- Preheat the oven to 300 degrees F. Lightly coat two individual cheesecake molds or two jumbo-sized muffin cups with cooking spray.
- In a small bowl, combine the oats and applesauce. Divide the mixture and gently press into the bottoms of the molds.
- Bake for 8 minutes. Leave the oven on as you let the molds cool.
- In a medium bowl, mix the cream cheese, sour cream, and honey until smooth.
- Mix in the mashed banana, cornstarch, and almond extract.
- Spoon the filling over the cooled crusts and bake for 18 to 22 minutes until the cheesecakes are mostly set. They should jiggle a bit.
- Cool to room temperature, then chill for 2 to 3 hours.
- Carefully remove from the molds and serve, garnished with banana slices.
