These creamy banana mini cheesecakes with a nutty cinnamon base are the perfect light dessert to satisfy your sweet craving without completely derailing your day. They're raw, made with wholesome ingredients, and filling. Top these adorable cheesecake cups with coconut yogurt, cacao nibs, and banana chips for added decadence!
Banana Cinnamon Cheesecake [Vegan, Gluten-Free]
For the Base:
- 1 cup dates, pitted and de-seeded
- 2/3 cup walnuts
- 2 cups gluten-free oats
- 1 teaspoon ground cinnamon
- A pinch of salt
For the Filling:
- 4 medium sized bananas
- 2 cups cashew nuts, soaked
- 2 tablespoons maple syrup
- A pinch of salt
- 1 teaspoon of fresh lemon juice
- 1/4 teaspoon almond extract
- 3/4 teaspoon of vanilla extract
- Banana chips (optional)
- Cacao nibs (optional)
- Coconut cream (optional)
To Make the Base:
- Line a muffin tin with muffin cases.
- De-seed and pit the dates and place them into a food processor or blender, along with the walnuts, oats, cinnamon, and salt.
- Pulse on high until a crumbly texture forms.
- Firmly press about an inch of the mixture into each muffin case and pop it into the freezer.
To Make the Banana Filling:
- Drain the water from the cashew nuts and place the nuts into a food processor along with the bananas, maple syrup, salt, lemon juice, and almond and vanilla extract on high for around 5-10 minutes, or until smooth.
- There will be some texture due to the nuts but carry on blending until its a thick and creamy paste.
- If you'd like to add a secret (and delicious) layer of banana, place some banana chunks on top of each base.
- Cover the base and banana chunks with the banana filling mixture and fill up each muffin case. Tap the tray on the worktop to release any air bubbles.
- Pop the tray into the freezer to set for 3-5 hours, or overnight.
- Once the cheesecakes are fully frozen, carefully peel off each muffin case.
- Carefully remove from the freezer and allow to defrost for 10-30 minutes before enjoying. Top with banana chips,