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Peanut Butter and Banana Mini Cheesecakes

For peanut butter and banana lovers, this is the perfect bite-size sweet treat.
24 Mini Cheesecakes
Easy to Moderate
Prep time: 
10 Minutes
Cooking time: 
20 Minutes


32 Horizon Organic Peanut Butter Sandwich Crackers 
3 Tbsp melted butter 
3 Tbsp brown sugar, divided 
6 oz brick-style cream cheese, at room temperature
1 Horizon large egg
1/2 cup mashed ripe banana
1 tsp vanilla extract 
1 oz dark chocolate, melted


Preheat oven to 350˚F. Line 24 mini muffin cups with paper liners; set aside.

In food processor, pulse crackers until coarsely ground; add melted butter and 1 Tbsp brown sugar, stirring to combine. Divide evenly among prepared muffin cups; press down with small spoon or handle of whisk. Bake crusts for 5 to 8 minutes or until golden brown; let cool completely.

Beat cream cheese with remaining brown sugar until smooth and fluffy. Beat in egg until blended; stir in mashed banana and vanilla. Divide mixture evenly among crusts.

Bake for 12-15 minutes or just until puffed; transfer to rack. Let cool completely; refrigerate for at least 2 hours or until chilled. Drizzle with melted chocolate before serving. Store in airtight container for 3 days or freeze for up to 1 month.

Tip: Alternatively, drizzle with melted white chocolate if desired.


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