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Peanut Butter Banana Cheesecake
Source: Murray Sugar Free

Banana and peanut butter flavored cheesecake made with a sugar free chocolate crust.

Prep Time: 45 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 173.8
Total Carbs 22.8 g
Dietary Fiber 1.6 g
Sugars 5.8 g
Total Fat 8.4 g
Saturated Fat 2.0 g
Unsaturated Fat 0.8 g
Potassium 76.4 mg
Protein 3.8 g
Sodium 129.5 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Milk , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients 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.

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