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Mini Hummingbird Cheesecakes Recipe

Mini Hummingbird Cheesecakes Recipe
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Cooking Time : 20 minutes
Serving : 12
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Prepare the ingredients before making Mini Hummingbird Cheesecakes in your home. Then, follow these steps below to serve Mini Hummingbird Cheesecakes for your family or friends.

Ingredients: Mini Hummingbird Cheesecakes

  • 1 1/4 cup graham crumbs/ crushed digestive biscuits
  • 1/4 tsp ground cinnamon
  • 1/2 stick unsalted butter, melted
  • 1/4 cup pecans, finely chopped
  • 1 cup pineapple chunks, drained thoroughly and chopped small (I pulsed mine in the food processor)
  • 1 medium ripe banana, mashed
  • 1 1/4 cup package of Philadelphia cream cheese
  • 2/3 cup confectioner's/icing sugar

How to Make Mini Hummingbird Cheesecakes

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Mini Hummingbird Cheesecakes in your home by yourself.

    Step 1
  • Mix the cracker crumbs, pecans, cinnamon and butter in a bowl.
  • Step 2
  • Line a muffin tin with twelve cupcake cases (because they don't set firm, sillicone cases are ideal, but paper are fine to use, just fiddlier when removing)
  • Step 3
  • Divide crumb mixture between cases, then press in firmly.
  • Step 4
  • Chill in the fridge for 15 minutes while you make the filling.
  • Step 5
  • In a bowl, mash the banana really well. Add the cream cheese, pineapple.and confectioner's/icing sugar and mix well.
  • Step 6
  • Spoon the mixture into the.cases, on top of the crumb base. Return to the fridge to chill for at least two hours (Remember they won't set firm)
  • Step 7
  • If you used paper cases, you may need to use a butter knife and edge it down the side and pop out the cheesecakes, as the cold butter base will be a bit set on the bottom. It shouldn't take a lot to loosen them, though, and they certainly won't get ruined.
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