Banana Breakfast Cheesecakes

Yields: 2 cheesecakes

These creamy cheesecakes are bursting with banana flavor! The recipe can easily be doubled or tripled too. Store the cheesecakes wrapped tightly in plastic wrap in the refrigerator until ready to eat. Do not reheat.

¼ cup instant (quick-cooking) oats
2 tbsp unsweetened applesauce
6 oz fat-free cream cheese, softened
1 tbsp honey
¼ cup mashed banana
½ tsp cornstarch
¼ tsp vanilla extract

Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.
In a small bowl, stir together the oats and applesauce. Divide the mixture in half, and press into the bottoms of the prepared muffin cups. Bake at 300°F for 8 minutes. Cool in the pan.
In a medium bowl, cream together the cream cheese and honey until smooth. Mix in the banana, cornstarch, and vanilla. Spread the filling on top of the cool crusts. Bake at 300°F for 19-22 minutes, or until the centers still jiggle slightly when the pan is gently shaken. Cool to room temperature in the pan before covering with plastic wrap. Refrigerate at least 3 hours before serving.

Note: To make your own instant oats, add the same amount of old-fashioned oats to a food processor and pulse 5-8 times until coarse. Gluten-free instant oats may be used to create gluten-free cheesecakes.

{gluten-free, low fat, low calorie, high protein}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/01/16/banana-breakfast-cheesecakes/