Peanut Butter Banana Cheesecake
Peanut Butter Banana Cheesecake
Peanut Butter Banana Cheesecake
Prep Time
45 minutes
Ingredients
18 Murray Sugar Free Chocolate Sandwich Cookies
1 egg white
1 tablespoon vegetable oil
1 package (8 oz.) reduced-fat cream cheese, softened
1 1/4 cups cold fat free milk, divided
1 package (4-serving size) cheesecake flavor fat free, sugar free
instant pudding & pie filling
3 tablespoons sugar free peanut butter*
2 small ripe bananas
1 envelope (1.3 oz.) whipped topping mix
1 tablespoon unsweetened cocoa powder
12 fresh dark sweet cherries (optional)
6 Murray Sugar Free Chocolate Sandwich Cookies , halved (optional)
Directions
1. Place 18 MURRAY SUGAR FREE Chocolate Sandwich cookies in food
processor bowl. Cover and process until finely crushed. Add egg white
and oil. Cover and process until combined. Press crumb mixture onto
bottoms of twelve 2 1/2-inch muffin cups lined with foil bake cups.
Bake at 375°F about 10 minutes or until set. Cool completely.
2. In medium mixing bowl beat cream cheese on medium speed of
electric mixer until fluffy. Add 3/4 cup of the milk, pudding mix and
peanut butter. Beat about 1 minute or until smooth. Evenly portion
half of the batter into crumb crusts. Slice bananas on top. Evenly
portion remaining batter over bananas. Loosely cover and refrigerate
until serving time.
3. In small mixing bowl beat remaining 1/2 cup milk and topping mix
on low speed of electric mixer until combined. Increase speed to
high. Beat about 4 minutes or until stiff peaks form (tips stand
straight).
4. Sift cocoa powder over 12 serving plates. Remove foil bake cups
from cheesecakes. Place one cheesecake in center of each plate. Pipe
or spoon whipped mixture on top of cheesecakes. Garnish each
cheesecake with cherry and cookie half, if desired. Store in
refrigerator.
*Note: Read ingredient listings to find sugar free peanut butter. It
is often labeled as natural.
Servings: 12
Prep Time
45 minutes
Ingredients
18 Murray Sugar Free Chocolate Sandwich Cookies
1 egg white
1 tablespoon vegetable oil
1 package (8 oz.) reduced-fat cream cheese, softened
1 1/4 cups cold fat free milk, divided
1 package (4-serving size) cheesecake flavor fat free, sugar free
instant pudding & pie filling
3 tablespoons sugar free peanut butter*
2 small ripe bananas
1 envelope (1.3 oz.) whipped topping mix
1 tablespoon unsweetened cocoa powder
12 fresh dark sweet cherries (optional)
6 Murray Sugar Free Chocolate Sandwich Cookies , halved (optional)
Directions
1. Place 18 MURRAY SUGAR FREE Chocolate Sandwich cookies in food
processor bowl. Cover and process until finely crushed. Add egg white
and oil. Cover and process until combined. Press crumb mixture onto
bottoms of twelve 2 1/2-inch muffin cups lined with foil bake cups.
Bake at 375°F about 10 minutes or until set. Cool completely.
2. In medium mixing bowl beat cream cheese on medium speed of
electric mixer until fluffy. Add 3/4 cup of the milk, pudding mix and
peanut butter. Beat about 1 minute or until smooth. Evenly portion
half of the batter into crumb crusts. Slice bananas on top. Evenly
portion remaining batter over bananas. Loosely cover and refrigerate
until serving time.
3. In small mixing bowl beat remaining 1/2 cup milk and topping mix
on low speed of electric mixer until combined. Increase speed to
high. Beat about 4 minutes or until stiff peaks form (tips stand
straight).
4. Sift cocoa powder over 12 serving plates. Remove foil bake cups
from cheesecakes. Place one cheesecake in center of each plate. Pipe
or spoon whipped mixture on top of cheesecakes. Garnish each
cheesecake with cherry and cookie half, if desired. Store in
refrigerator.
*Note: Read ingredient listings to find sugar free peanut butter. It
is often labeled as natural.
Servings: 12
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