Mini Banana Cheesecakes
First, I just have to say that this is not a sponsored post. I genuinely enjoy talking about brands that I love because I know how hard it can be to find good food when you have a lot of intolerances/allergies or follow a special diet for health reasons. Most pre-packaged food nowadays contains loads of sugar, preservatives, artificial flavors, trans fats, etc., which just contributes to the increased rates of illness and disease. So, when I find a brand that makes healthy food that’s convenient for people who don’t always have the time to cook and it isn’t loaded with crap, I feel like I need to tell everyone I know about it. Simple Mills is one of those brands that I could talk about all day.
They make delicious food that is so easy for people on the go all the time (like myself) and truly care about what they put into their products. All of their baking mixes, crackers, and cookies are gluten-free, grain-free, soy-free, non-GMO, paleo-friendly, and free from all artificial colors, flavors, and preservatives. Plus, all of their products (yes, I’ve tried every single one) are so yummy! If you haven’t tried any Simple Mill’s products before, I highly recommend picking some up on your next shopping trip. You won’t be disappointed.
A Truly Decadent Dessert
Now, back to these cheesecakes. Holy crap are they AMAZING. I couldn’t wait to use the Simple Mills cookies for some kind of crust because they have the perfect crunchiness. Well, let me tell you, it was the BEST. IDEA. EVER. Using the Toasted Pecan and Cinnamon flavors together as the crust and sprinkled on top gave the cheesecake tons of flavor and that extra bit of sweetness. Plus, that creamy banana filling contrasting with the crunchy bottom layer and crumbs on top just made it all come together into one truly decadent dessert. My dad, the pickiest eater ever, even said that they may just be his new favorite dessert, which I thought was quite the accomplishment!
What’s Even Better
You know what’s even better about these little gems? These cheesecakes are 100% paleo, free from all grains and refined sugars! Plus, they have healthy fat from the cashews and coconut milk! Score! So, if you want to indulge in a truly decadent dessert without a sick tummy afterwards, these Mini Banana Cheesecakes will definitely do the trick!
- For the Crust:
- About 3 cups (plus more for sprinkling on top) Simple Mills Cookies. I used a mix of the Toasted Pecan flavor and Cinnamon flavor.
- 3 medjool dates
- 2 tablespoons coconut oil
- For the Cheesecake Filling:
- 1 cup raw cashews, soaked overnight, then drained
- ⅓ cup fresh, ripe (but not too ripe) bananas, sliced
- ½ cup coconut cream (I refrigerate a can of coconut milk overnight and then scrape the thick part off the top)
- ½ cup pure maple syrup
- 1 teaspoon fresh lemon juice
- The seeds of ½ of one vanilla bean pod (optional, but adds a really nice flavor)
- A pinch of sea salt
- First, line a muffin tin with silicone cupcake liners.
- Then, process all the ingredients for the crust in a food processor until a crumbly dough forms.
- Next, press about 1-2 tablespoons of the crust into the silicone cupcake liners.
- Then, place the crusts in the freezer to set while you make the filling.
- For the filling, process the cashews in a food processor until they form a sticky dough-almost like a thick nut butter. It's okay if the cashews are completely processed into a smooth nut butter texture--the mixture will become smooth after adding the other ingredients, I promise.
- Next, add the maple syrup, lemon juice, vanilla (if using) and sea salt to the food processor. Process the mixture again until it's smooth.
- Then, add the coconut cream to the food processor and process until smooth one more time, being sure to scrape the sides in between processing (the cashews tend to stick to the sides).
- Next, remove the crusts from the freezer and fill the cupcake liners up with the banana cashew cream.
- Then, crush some more Simple Mills cookies and sprinkle them on top of the cheesecakes.
- After all of the cheesecakes have a nice crumb topping, place the muffin tin with the cheesecakes in the freezer to set for about 4 hours or overnight.
- Finally, once the cheesecakes have set, remove them from the freezer and serve (I was able to eat mine right out of the freezer without thawing, but you can always let them sit out for a few minutes until they are to your desired temperature/texture).