Chocolate Chip Banana Cheesecake
Delicious, creamy banana cheesecake with crumbly cookies top & bottom!
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
- 8 Tbsp . Eat Pastry Chocolate Chip Cookie Dough
- 2 C . Raw Cashews Soaked for 2 Hours
- 1 C . Banana Chopped
- 4 Dates Pitted
- 1/2 tsp . Vanilla Extract
- 1/3 C . Water
- Pinch of Salt
- Optional Topping: Chocolate Chips Chocolate Drizzle, Peanut Butter Drizzle, etc.
Make 8 cookies with the dough, according to the instructions on the tub.
While the cookies are baking, place the cashews, banana, dates, vanilla extract, water and salt into a blender and puree until completely smooth. Set aside.
After the cookies have baked, place them on a cooling rack and wait until they are room temperature.
Then, put them into a food processor and run it until they are semi-fine crumbles.
Line a 12 ct. cupcake tray with liners and place 1/2 Tbsp. of the cookie crumbs into the bottom of each liner.
Pack the crumbs using the bottom of a cup or measuring cup. Pour roughly 1/4 C. of the banana/cashew mixture into each liner.
Top with cookie crumbs and place in the freezer for at least 4 hours, or until they have mostly solidified.
When ready to serve, pull them out of the freezer and let them thaw for 10 minutes, then top as you please. :)