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Low-fat mini cheesecakes with banana flavor, naturally sweetened, on a simple oats and applesauce crust, perfect for breakfast or a nourishing snack.

  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 2 jumbo-sized cheesecakes 1x

Ingredients

Scale
  • 1/4 cup instant (quick-cooking) oats
  • 2 tbsp unsweetened applesauce
  • 6 oz fat-free cream cheese, softened
  • 1 tbsp honey
  • 1/4 cup mashed ripe banana (preferably with many brown spots)
  • 1/2 tsp cornstarch
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 300°F and lightly spray 2 jumbo muffin cups or wells with nonstick cooking spray.
  2. If using old-fashioned oats, pulse them 5–8 times in a food processor to make finer oats; otherwise use instant oats as-is.
  3. Soften the cream cheese to room temperature.
  4. Mash ripe banana until smooth.
  5. Mix the instant (or processed) oats and unsweetened applesauce in a small bowl until combined.
  6. Divide the crust mixture in half and firmly press each portion into the bottom of the prepared muffin cups.
  7. Bake the crusts at 300°F for 8 minutes, then remove and let cool in the pan.
  8. In a medium bowl, beat the softened cream cheese and honey until silky smooth.
  9. Fold in the mashed banana, cornstarch, and vanilla extract until evenly combined.
  10. Divide the filling between the two cooled crusts and smooth the tops.
  11. Bake the cheesecakes at 300°F for 19–22 minutes, until the edges are set and the centers still gently jiggle.
  12. Allow cheesecakes to come to room temperature, then cover tightly with plastic wrap and chill in the refrigerator for at least 3 hours before serving.

Notes

Use really ripe, speckled bananas for natural sweetness and binding without eggs., Stick closely to baking time to maintain creamy centers; centers should wobble slightly when done., If muffin cups are smaller than jumbo size, reduce baking time accordingly., Flavor variations include adding ground cinnamon, nutmeg, natural nut butters, mini dark chocolate chips, or chopped toasted nuts., For a vegan option, substitute honey with maple syrup and use vegan cream cheese., Use gluten-free instant oats or pulse old-fashioned oats to a finer texture for gluten-free diet., Store cheesecakes tightly wrapped in the fridge for 3-4 days, do not reheat., Freeze individually wrapped cheesecakes up to 1 month; thaw overnight in fridge before serving.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 1 cheesecake (1/2 of recipe)
  • Calories: Approximately low; exact number not specified in article
  • Fat: Low-fat (fat-free cream cheese used)
  • Carbohydrates: Not explicitly specified; includes oats and banana
  • Protein: About 13.6 grams per serving