What could be better than cheesecake for breakfast! A healthy banana cheesecake, that's what!
- 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.