Cheesecake, in my opinion, is the nicest dessert you can get. Having said that, as a self-confessed cheesecake connoisseur, I have high expectations when it comes to these decadent delights, as I’m afraid a lot of offerings from the supermarkets simply do not live up to the anticipation you experience when your purchase it. A particular pet peeve of mine is using gelatine in no-bake cheesecakes, as personally the texture just does nothing for me. Due to this, my preference has always been baked cheesecake, as it provides that indulgent, creamy, melt in the mouth texture that you want from a good cheesecake.
Thankfully, after first trying cheesecake for his first Christmas, it turns out that Reuben loves cheesecake… we would have needed to have some serious words if he didn’t! Anyway, I decided that I would try my hand at a low sugar alternative to the normal baked cheesecake in order to make it more baby-friendly. These baked banana cheesecakes were created on my first attempt and to be honest I don’t think they could be any more perfect. The sweetness in these cheesecakes is provided through a small amount of honey and the natural sweetness in banana, which is surprisingly enough for you to not realise that these are a healthy alternative to the real McCoy.
If you decide to give this recipe a go feel free to tag me @theblwdad on Instagram!Print
These individual cheesecakes are a superb lower sugar offering, making them perfect to share with your little ones! What’s more, they’re delicious and far nicer than shop bought varieties, meaning they’re something the whole family can enjoy!
180g Cream Cheese
1 Tbsp Plain Flour
25g Honey (substitute for maple or agave syrup for children < 12 months of age)
1 Tsp Vanilla Extract
2 Packs of Baby-Friendly Biscuits (available in the baby food isle)
25g Melted Butter
- Pre-heat your oven to 150C/300F and place a muffin mould onto a baking tray. Line this with butter if it’s not silicone.
- Crush the biscuits using a rolling pin and mix thoroughly with the melted butter.
- Place spoonfuls of the biscuit mixture into the muffin moulds and pack it down to form a biscuit base.
- Place into the oven for 5 minutes.
- Meanwhile, mix all of the other ingredients together with a whisk (preferably electric) to form a batter-like consistency.
- Divide the mixture between each of the muffin moulds, spooning it on top of the biscuit bases and levelling the tops with the back of the spoon.
- Place into the oven for 25-30 minutes. You want the cheesecake to still have a bit of jiggle in the middle at the end of the cooking time, as carry over cooking will continue to bake this further as it cools.
- Turn the oven off, leaving the door slightly ajar. Allow the cheesecakes to cool down inside the oven with the dar ajar until it is fully cooled.
- Remove from the oven and place into the freezer in the mould (top tip!) – this makes it easier to turn them out!
- Once firm, turn the cheesecakes out of the mould and decorate with shipped cream and banana.
- Or, remove from the moulds, place in a ziplock bag and put back into the freezer. Remove individual cheesecakes the night before you’d like to use them, and decorate with cream and banana prior to eating.
Suitable from 12 months due to honey content. Substitute honey for maple syrup or agave syrup if you are making this recipe for a baby < 12 months old.
Storage in an airtight container in the fridge for up to 2 days, or freeze on the day and use within 3 months.