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Tuesday, April 29, 2014

Recipe: Mini Baked Banana Cheesecakes (so healthy you can even have them for breakfast!)

Healthy Baked Banana Cheesecakes Recipe - Breakfast Cheesecakes - Gluten free, sugar free, egg free, eggless

 I've been meaning to share this recipe for waaaaaaaaaaaaay too long. We've made it at least eight times and in fact, I had two of these mini portions of heaven cheesecakes for breakfast this morning. 

That's right, I said breakfast!

Truth be known, I didn't share the recipe sooner because I wasn't happy with the photos. Reshooting them has been on my to-do list for way too long and I've been way too busy to do just that - so I decided that pretty pictures aren't more important than giving you this ridiculously delicious recipe. 

Sugar Free Baked Banana Cheesecakes Recipe - Breakfast Cheesecakes - Gluten free, healthy, egg free, eggless

Because really, I think you want to eat cheesecake for breakfast too.

I promise, I haven't lost my marbles and Southern In-Law isn't about to turn into a Paula Deen dessert filled recipe den. This recipe is actually super healthy - so healthy that you can eat them for breakfast!

They're completely sugar free and sweetener free but taste absolutely divine. You could eat them for dessert - but when you have the opportunity to call them breakfast cheesecakes and eat dessert first thing in the morning, why wouldn't you?!

Healthy Banana Breakfast Cheesecakes Recipe - gluten free, sugar free, low fat, healthy, eggless, egg free


We've been eating them topped with peanut butter for breakfast and they're perfect. They fill you up and give you energy for the day ahead... plus... you know... it's cheesecake. 

This is Jesse's favourite breakfast of the moment and mine too. We've joked that when we have kids we'll probably have child protection services knocking on our door when our children tell their school teachers they had cheesecake for breakfast ;P 

But enough yapping, let me give you this recipe! >>
And promise me you'll make them ASAP!!
Sugar Free Banana Breakfast Cheesecakes Recipe - gluten free, sugar free, low fat, healthy, eggless, egg free


Mini Baked Banana Breakfast Cheesecakes serves 4/makes 8 mini cheesecakes
gluten free, sugar free, low fat, clean eating friendly, egg free

2 cups of gluten free cereal flakes*
2 tbsp butter/margarine/dairy or non dairy spread
1 tsp boiling water 
2 medium ripe bananas, mashed 

2 tsp cornflour 
2 tsp vanilla
1 1/2 cups (~340g) reduced fat cream cheese

  • Grease 8 mini cheesecake tins or a small cake tin/springform tin. We've also made this recipe into 4 individual sized cheesecakes using mini springform tins.
  • Preheat oven to 180°C/355°F. 
  • Crush your cereal flakes until they resemble breadcrumbs. We use our magic bullet to do this as it's the quickest and easiest way but you can also put your cereal in a ziplock bag and crush the cereal using a rolling pin or your hands. 
  • Melt your butter with the water and once melted, mix in your cereal crumbs. You may need to add another tsp of water if your mixture is too dry (it depends on the cereal). You want to be able to compact the crumbs in your cheesecake tin so they'll be moist but not wet. 
  • Press your cheesecake base amongst your tins/tin. You'll want a heaped tbsp for the 8 mini cheesecakes, 2 heaped tbsps for 4 single serve cheesecakes or just pour all of the mixture into a small cake tin. 
  • Once you've filled your tins and pressed down the crust, pop your cheesecake pans into the oven and bake for ~10 minutes or until your crust is crisp. 
  • Take your tins out of the oven, turn the oven off and leave to cool completely. 
  • Once your crusts have cooled, switch the oven back on at the same temperature. 
  • Mash your bananas with your cornflour and vanilla extract until quite smooth (you can also do this in a food processor). 
  • Once your bananas are mashed, add in your cream cheese and mix until smooth.
  • Pour your cheesecake mix into your tins and then bake for 10-15 minutes or until set. You'll be able to lightly touch the top of the cheesecake and not having any mix come off on your finger. 
  • Leave to cool before chilling in the fridge.
  • Serve straight from the fridge, topped with some nut butter or enjoyed on their own!

*When we say cereal flakes, we mean crunchy cereals like cornflakes etc. We love using Fibre Up Flakes which are just like gluten free bran flakes. We've also tried using puffed rice cereal but the crust was very soft and didn't have the crispy crust we like!

But tell me, what did you have for breakfast this morning? 
What do you think about cheesecake for breakfast?
And what's your favourite kind of dessert? 
Is it cheesecake? Cake? Cupcakes? Icecream?


16 comments:

  1. Can you use non-gluten free cornmeal and whole wheat flour/pastry flour?

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  2. Kristy @ Southern In-LawApril 29, 2014 at 1:08 PM

    You certainly can, Brielle! :)

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  3. Hi! I just found your blog via Pinterest and I am so excited I did! I read your about page and noticed that we have a lot in common. I'm a newly wed myself (met my husband online too!) and have food sensitivities. These cheesecakes look wonderful by the way :)

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  4. Looks yum! I don't really like cream cheese but i might try it anyway. After your avocado brownies (once they're not so expensive). Have you drawn the Brookfarm hamper giveaway yet? I forgot to enter :(

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  5. Kristy @ Southern In-LawApril 30, 2014 at 3:37 PM

    Hey Lucy, you'll have to let me know what you think! Unfortunately I have chosen the Brookfarm winner but don't worry! There are quite a few new competitions coming up! xx

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  6. Kristy @ Southern In-LawApril 30, 2014 at 3:39 PM

    Hey Jessica, I am so glad you love the blog! It's always cool finding someone in a similar situation to you - both food sensitivities and online/unusual relationships can make you feel quite alone, but there are definitely people out there!

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  7. Fit 'n' Well MommyApril 30, 2014 at 5:01 PM

    Looks delicious! I love cheesecake, but hate all of the calories that come with it, so I love that this is so healthy! I'll definitely be saving it

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  8. Kristy @ Southern In-LawApril 30, 2014 at 5:55 PM

    It is definitely mucccch lower in calories! Haha

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  9. These are so darn cute and look delicious! I'm pinning this and hopefully will get around to making it soon...I currently have a handful of recipes I'm wanting to try from other bloggers, so we'll see! :D Have a blessed day, love!

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  10. Kristy @ Southern In-LawMay 1, 2014 at 6:07 AM

    Haha thank you, lovely! Hope you have a blessed day also! xx

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  11. Oh wow, these look awesome!! Totally making these this weekend for brunch :)

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  12. Hey Kristy! I just baked your cornbread muffins and they are sooooo delish! I added some wheat bran to the batter, as I had to finish it (and for the extra fiber boost, of course :D ) and it turned out really well! Thanks for your recipe, I'll definitely make them again!! Greetings from Vienna :)

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  13. Hey Lisa,
    I'm so glad you loved them! The wheat bran addition sounds perfect! xx

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  14. Can I use corn flour?

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  15. Hi Alex, unfortunately not. Cornflour/cornstarch won't work for this recipe.

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  16. Okay. What about blue cornmeal?

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