I came across this recipe in GoodFood mag many years ago, when one of my flatmates had a subscription for this yummy magazine (good old days!). I absolutely loved it and wanted to make more, but I could not, because I moved out and lost that recipe :-(. Luckily I found it again! So I made mini cheesecakes, they were super cute for the party ;-).
I must warn you that these cheesecakes might not be to everyone’s taste! My friends actually commented that this is not my best sweet creation. Well… It taste quite rich and it is really sweet so I suppose some people might find it too much… Why do I think so? Because I love it as much as before when I tasted it for the first time. Your choice ;-).
BANANA & PEANUT BUTTER MINI CHEESECAKES
(adapted from BBCGoodFood)
- 3 small bananas
- 50g butter, melted
- 10 digestives, crushed to crumbs (I baked my own)
- 142ml double cream
- 140 icing sugar
- 400 soft cheese
- 237g crunchy peanut butter
1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You’ll be left with really soft bananas. Peel, then mash well and set aside.
2. Mix the butter and biscuits together, then press into 10 small ramekins.
3. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
4. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top.
5. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins. Slice the remaining banana and use to decorate the cheesecake. Optionally you can sprinkle some chocolate flakes on top.