Mini Chai Banana Cheesecakes



Food sounds much more appealing when it’s in miniature form. I think it has something to do with the fact you can eat mini food items with your hands, which makes it easy to grab and mingle at social functions.


The idea for mini cheesecakes isn’t new, but did you know that a delicious cheesecake can be made using cashews? The cashews are soaked in a liquid for 3 hours and then blended to make a creamy faux cheesecake base, which is significantly healthier than using regular cream cheese; plus it’s a great option for those people who are dairy-free or vegan. I soaked my cashews in freshly brewed chai tea, which added a nice spicy flavor to the nuts. Instead of using white sugar for sweetness, I used two bananas and a little honey, this also increased the bulk of the cheesecake layer. I bet anyone who reads my blog regularly must think I have a banana obsession, but they go so well in desserts! Maybe I’ll create a blueberry cheesecake in the near future for those anti-banana folks.


chaibanana_singlecrustThe healthy crust is made using only oats and figs (I like the crunchiness the tiny fig seeds add). I used a regular muffin tin and liners, but you could even make these bite-size using a mini muffin tin. The final product is frozen to get that dense cheesecake feel; simply thaw at room temperature for five minutes before eating. These are great when you just want a taste of something cold, sweet, and creamy, but don’t want to sacrifice good nutrition.




Leave a Reply

Your email address will not be published. Required fields are marked *