Banana Caramel Peanut Butter Cheesecake

 

Ingredients:

For the crust:

- 1 1/2 cups crushed graham crackers

- 1/2 cup roasted peanuts, finely chopped

- 1/4 cup melted butter

- 2 tablespoons brown sugar

For the filling:

- 2 ripe bananas, mashed

- 1 cup cream cheese, softened

- 1/2 cup peanut butter (smooth)

- 1/2 cup Greek yogurt

- 1/2 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 1/2 teaspoons lemon juice

- 1/2 teaspoon cinnamon

- 1/2 cup whipped cream or whipped topping, folded in

For the topping:

- 1 large banana, sliced

- 1/4 cup caramel sauce (store-bought or homemade)

- 1/4 cup roasted peanuts, roughly chopped

- 1 tablespoon crushed graham crackers

Directions:

1. In a bowl, combine the crushed graham crackers,

chopped peanuts, melted butter, and brown sugar. Mix

well until it resembles wet sand.

2. Press the crust mixture into the bottom of mini

springform pans or a large cheesecake tin. Chill in the

fridge for at least 20 minutes.

3. In a mixing bowl, beat the cream cheese until smooth.

Add peanut butter, mashed bananas, Greek yogurt,

powdered sugar, vanilla extract, lemon juice, and

cinnamon. Mix until fully incorporated and smooth.

4. Gently fold in the whipped cream or topping to keep

the texture light and airy.

5. Spoon the filling over the chilled crusts and smooth

the tops. Chill for at least 4 hours, preferably overnight,

until firm.

6. Before serving, top each cheesecake with banana

slices, a drizzle of caramel sauce, chopped peanuts, and

a sprinkle of crushed graham crackers.

7. Serve cold and enjoy every creamy, nutty, banana-

infused bite.

Prep Time: 25 minutes | Cooking Time: 0 minutes | Total

Time: 4 hours 25 minutes (including chilling)

Kcal: 410 kcal | Servings: 6 mini cheesecakes