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Banoffee mini cheesecakes



  • 75 g banana
  • 1 tbsp peanut butter
  • 1 tbsp agarve or maple syrup
  • 50 g oats
  • 50 g flour (gluten free if necessary)
  • 2 tbsp milk


  • 300 g quark/light cream cheese (I use half and half)
  • 180 g yogurt
  • 1 tsp vanilla essence
  • 2 tbsp liquid sweetener  ie stevia, maple syrup or granular sweetener and 1 extra tbsp yogurt


  1. Pre-heat the oven to 180C.

  2. Mash the banana

  3. Mix the oats and flour. 

  4. In a separate bowl mix the banana, peanut butter and syrup and then add the oats and flour.

  5. Finally add the milk and mix thoroughly.

  6. Spoon the mixture into the bottom of small tins, or rubber cup cake holders, or other cupcake holder. Makes about 12. 

  7. Bake for 15 minutes.

  8. Whilst they bake, mix the cheesecake ingredients together. 

  9. When the bases are done, take them out of the oven, and spoon the cheesecake mixture into each of the cupcake holders. 

  10. Bake for 15-20 mins until they start to brown. Then take them out of the oven and let them cool before refrigerating.