This is an easy Banana Cheesecake recipe that will show you exactly how to make a baby banana cheesecake, without the guilt!
The only sweetener used in this easy Baby Banana Cheesecake recipe is Natvia 100% Natural Sweetener.
This easy and healthy Baby Banana Cheesecakes recipe is healthy and a guilt free way to enjoy what is usually a sugar explosion. This recipe uses no added sugar – 100% Natural Sweetener.
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Food and beverages that one eating plan doesn’t allow, some other diet 100% allows. I mean, it’s still officially “diet food,” even if it’s not your diet… right? They say it’s healthy, after all. So it should be okay, right? And let’s tell the truth. Cooking videos are oftentimes ridiculously seductive. 😉
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This is conventional wisdom. And it’s for good reason that it is!
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1 cup walnuts
1/4 cup hazelnut meal
30g butter, melted
220g fresh ricotta
100g cream cheese
1/2 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp Natvia
Sugar free dark chocolate, to garnish
Spray 1/2 cup sized muffin tray with canola oil, then line the muffin tray with baking paper, cut in a cross pattern to fit in the muffin tin.
Add 1 cup walnuts to a cling wrap bag and use a rolling pin to smash walnuts until fine crumbs.
Mix the crushed walnuts and 1/4 cup hazelnut meal in a separate bowl.
Add 1/2 tsp of cinnamon powder to the bowl and mix.
Add 30g melted butter and continue to stir the mixture until it has become like coarse bread crumbs.
Spread mixture evenly between the muffin tray and each to flatten out to form the biscuit bases for each of the mini cheesecakes.
Place biscuit bases inside the muffin tray in the fridge to cool for at least 20 minutes.
As the biscuit bases are cooling, add 100g cream cheese, to a separate bowl.
Also add 220g ricotta cheese.
Add 1/2 tsp vanilla extract.
Add 2 tbsp Natvia & begin to beat mixture.
Add 1 egg and continue beating.
Beat 1 banana in seperate bowl until soft and gooey.
Add beaten banana to mixture and continue beating.
Take biscuit bases out of the fridge & pour mixture evenly across the biscuit bases.
Bake the mini cheesecake mixtures in the oven for 30 mins at 180°C
Remove baby banana cheesecakes from the oven and grate dark chocolate over the tops to garnish.