Recipes

Mini Banana Cheesecake with Sea Salt Caramel toffee sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours

Yield:

For the Crust:

1 1/2 Cups Graham Cracker crumbs from 12 Whole Graham Crackers

6 Tbsp butter, melted

1/2 tsp cinnamon

For the Mini Cheesecakes:

16 oz Cream cheese from 2 - 8oz packages, softened

3 Large eggs room temperature

14 oz sweetened Condensed milk

1/3 Cup MONIN Banana Puree

For the Topping:

MONIN Sea Salt Caramel Toffee Gourmet Sauce

Preheat Oven to 350 F
Making the Crust:
Line a 24- Count mufﬁn tin with standard cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/2 tsp Cinnamon. Stir to evenly moisten crumbs.
Stir until crumbs are evenly moistened, then divide evenly between 24-count, lined mufﬁn tins (1 Tbsp in each). Press the crust into the base and slightly up the sides.
Divide crumbs between 24 cupcake liners ( about 1 Tbsp in each. Push crumbs into the base and slightly up the sides using a small spoon.
Making the Mini Cheesecakes:
In a large mixing bowl, beat together 16 oz cream cheese and 3 eggs on high speed 5 minutes, until blended and smooth scraping down side on bowl as needed. Add condensed milk and MONIN Banana Puree and mix on low speed until blended ( Approx 2 min)
Divide cheesecake mix evenly between cupcake liners - about 3/4 full and bake at 350 F for 15 min. They should be set with a very slight jiggle in the center. Do Not Over-bake. If you notice them starting to crack, they are over baking.
Cool to room temp in baking dish then top with 1/2 to 1 Tbsp of MONIN Sea Salt Caramel Toffee Gourmet Sauce over each one. Refrigerate 2 hrs or until fully chilled. Top with whipped topping and garnish with banana slice and cinnamon if desired.