This month has been flying by….does anyone else feel that way? I am getting so excited because my sister comes out from New Hampshire in just a few short days to celebrate her 30th Birthday! I can’t wait!
In the meantime I have made time to shoot and share this Banana Foster Cheesecake! It is simply stunning! It has a thick and creamy banana-infuse filling and smooth caramel topping. I love making this for kids birthday smash cakes! Your 1, 2 and 3 year olds will love it just as much as you!
Here is a on how easy it is to make!
This Banana Foster Cheesecake! It is simply stunning! It has a thick and creamy banana-infuse filling and smooth caramel topping.
| Servings | Prep Time |
| 12 mini cheesecake | 20 minutes |
| Cook Time | Passive Time |
| 2 hours soak time | 4 hours freeze time |
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This Banana Foster Cheesecake! It is simply stunning! It has a thick and creamy banana-infuse filling and smooth caramel topping.
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Ingredients
Crust
- 1/2 cup almonds
- 1/2 cup walnuts
- 5 medjool dates pitted
- dash salt
- 1/2-1 teaspoon cinnamon
Filling
- 2 cups raw cashews soaked for 2 hours
- 3/4 cup medjool dates pitted
- 1/3 cup refined coconut oil
- 1 teaspoon vanilla extract
- 2 vanilla beans scraped
- 1 lemon juiced
- 1/2 cup coconut milk
- 2 bananas ripe
Glaze
- date paste
- 1 cup bananas sliced
Servings: mini cheesecake
Instructions
Crust
- Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust into 2 small springform pans or 12 mini silicone molds. Set aside.
Filling
- Blend all ingredients in blender until a smooth even consistency. Evenly spread filling onto base. Set aside in freezer for 4 hours.
Glaze
- Spread date paste over frozen filling. Add sliced bananas on top to garnish.
Recipe Notes
Helpful Hint:
To avoid brown bananas on the top of your cheesecake, don't garnish until you are ready to serve.
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