Healthy Banana Breakfast Cheesecakes

By ShoDav

Ingredients

• 1/4 c instant (quick-cook) oats (see notes)
• 2 tbsp unsweetened applesauce
• 6 oz fat-free cream cheese, softened
• 1 tbsp honey
• 1/4 c mashed banana
• 1/2 tsp cornstarch
• 1/4 tsp vanilla extract

Details

Servings 2
Adapted from amyshealthybaking.com

Preparation

Step 1

Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.

In a small bowl, stir together the oats and applesauce. Divide the mixture in half, and press into the bottoms of the prepared muffin cups. Bake at 300°F for 8 minutes. Cool in the pan.

In a medium bowl, cream together the cream cheese and honey until smooth. Mix in the banana, cornstarch, and vanilla. Spread the filling on top of the cool crusts. Bake at 300°F for 19-22 minutes, or until the centers still jiggle slightly when the pan is gently shaken. Cool to room temperature in the pan before covering with plastic wrap. Refrigerate at least 3 hours before serving.

Note: To make your own instant oats, add the same amount of old-fashioned oats to a food processor and pulse 5-8 times until coarse. Gluten-free oats may be used to create gluten-free cheesecakes.