Banana & Nutella mini cheesecakes
Updated: Jan 10
Good morning guys!
Summer keeps getting hotter and hotter and fresh treats are probably the only way to go.
Here one very tasty and fun idea: Banana & Nutella mini cheesecakes with Nilla Banana Pudding Cereal!
The cheesecake layer is made with cream cheese and greek yogurt, the crust with super crunchy banana flavoured cereal and they are topped with creamy Nutella: doesn't it sound delicious? Well, it was 😂
Check out the recipe in the section below and give it a try!!
--- NILLA BANANA PUDDING CEREAL CRUST ---
50g melted butter
--- FILLING ---
100g mashed banana
60g brown sugar
175g cream cheese
1/4 teaspoon vanilla extract *
75g greek yogurt
lemon juice *
--- TOPPINGS ---
Put Nilla Banana Pudding Cereal (without marshmallows) in a food processor and pulse a few times until the cereal turn into powder.
Melt butter in the microwave or in a double boiler on the stove.
Preheat oven to 350°F (180°C) and prepare your muffin tin with 8 paper (or silicone) cups.
In a bowl mix together melted butter and Nilla Banana Pudding Cereal powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts.
Bake for about 5 minutes and let it cool at room temperature while preparing the filling.
In a bowl add smashed banana and lemon juice and start working with a hand blender until smooth.
Add all the remaining ingredients (sugar, egg, cream cheese, greek yogurt, vanilla extract, cornstarch) once at the time and keep blending until you get a creamy consistency.
Pour the cream on the cereal crust and bake for 20-25 minutes until they look quite set in the middle.
DO NOT REMOVE the cheesecakes from the oven immediately otherwise they will crack on the surface. Just leave them inside for 15 minutes with the door open.
Remove from the oven and bring them to room temperature. Place in the fridge for at least 3-4 hours.
Garnish the surface with Nutella and Nilla Banana Pudding Cereal.
If you don't have vanilla extract you can use vanillina (vanilla powder).
I used the juice from less than a half lemon. Don't add a lot of juice since you just need it to prevent your banana to get brown but you don't want to actually taste the lemon in the final product!
I suggest storing them in the fridge for a few days.
If you make it let me know! :)