Mini Raspberry Cheesecake with Banana and Chocolate Crust
This delicious and smooth cheesecake made with berries like raspberry and blackberry, sweetened with honey and a light touch of vanilla essence, on a crunchy base of Sunbites® Sweet Bananas with toasted walnut and almond will give it a sensational touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 2 bags Sunbites® snacks sweet plantains, (28 g each) for the base
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- 1/4 cups almonds, toasted, for the base
- 1 tablespoon cocoa, for the base
- 1 tablespoon cinnamon powder, for the base
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- 1/2 cups blackberries, for the cheesecake
- 1 cup raspberries, for the cheesecake
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- 1/4 cups coconut cream, for the cheesecake
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- 2 envelopes unflavored gelatin powder, (7 grams) hydrated and melted
- 1/2 cups raspberries, for decorating
- peppermint, for decorating
Preparation
1h
0 mins
Low
- For the base, blend the Sunbites Sweet Banana® snacks with the walnuts and almonds until you get a fine powder. Mix in a bowl with cocoa, cinnamon, and chocolate. Place the previous mixture in cupcake molds and use a spoon to flatten it to form a base. Refrigerate.
- For the cheesecake, blend the blackberries with the raspberries, cheese, coconut cream, honey, vanilla essence, and gelatin until you obtain a smooth mixture.
- Pour the previous mixture over the Sunbites® Sweet Banana snack base, add a raspberry, and freeze for 30 minutes or until set.
- Unmold the mini cheesecakes and decorate with a few fresh mint leaves, Sunbites® Sweet Bananas, and a bit of the crust.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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