Name: Mini Raspberry Cheesecake with Banana and Chocolate Crust
Prep time: 60 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 bags Sunbites® snacks sweet plantains, (28 g each) for the base; 1/4 cups walnuts, toasted, for the base; 1/4 cups almonds, toasted, for the base; 1 tablespoon cocoa, for the base; 1 tablespoon cinnamon powder, for the base; 1/2 cups bittersweet chocolate, melted, for the base; 1/2 cups blackberries, for the cheesecake; 1 cup raspberries, for the cheesecake; 2 cups cream cheese, for the cheesecake; 1/4 cups coconut cream, for the cheesecake; 1/4 cups honey, for the cheesecake; 1 tablespoon vanilla essence, for the cheesecake; 2 envelopes unflavored gelatin powder, (7 grams) hydrated and melted; 1/2 cups raspberries, for decorating; peppermint, for decorating

Preparation

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.