Banana Breakfast Cheesecakes

Skinny individual cheesecakes that are sweet, creamy & packed with protein.
An easy, healthy recipe with NO refined sugar!
Every afternoon before the sun sinks too low, I lace up my old raspberry red running shoes and slip my keys into my pocket. I turn left at the end of the driveway, sticking to the sidewalk until it stops at the end of the street, before cutting straight through the park, past the playground, and popping out at another street on the other side. I continue strolling along until the bike path appears, turning right to loop back around and pause at the mailbox to collect the Safeway circular, Comcast bills, and free catalogs addressed to our house’s previous tenants.
Some might say I’m a creature of habit.
I usually dial my mom to talk while I walk. With my only other conversation companion during the day being a 15-pound Chihuahua, my extreme introverted self takes a vacation during those phone calls, and I babble on for nearly 20 minutes straight about the science of instant oats, my “penguin”-perfect date night, and setting aside enough “me” time for a lively sports-watching dinner, all while Mom’s patient ears turn numb.
But on the rare occasion where I feel particularly brave, I break out of my comfortable routine and turn right instead of left, tracing a route towards the other side of town that takes me past one of my favorite family’s houses, where I drop off containers of cookies, cake, and monkey bread. We chat in their kitchen, quickly losing track of time as we laugh, and I always leave feeling like a real person again. Not just one who talks to dogs.
Just like my predictable afternoon walking routine, I established one for breakfast too: I always start my day with a banana. I store my stash on the countertop next to the sink, replenishing it with a trip to TJ’s whenever it dwindles down to 3. (TJ’s normally stocks very green bananas…) As the perfectly tasty nutritious treat, I never thought I’d deviate from it…
Until a crazy idea flashed through my brain during my morning run. What about a banana cheesecake… For breakfast?

  • 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
  1. Preheat the oven to 300°F, and lightly coat 2 jumbo-sized muffin cups with nonstick cooking spray.
  2. 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.
  3. 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.
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