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Banoffee Mini Cheesecake

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  • prep time - 5 mins
  • cook time - 120 mins
  • total time - 125 mins
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  • serves - 2

These mini cheesecakes will satisfy you any time of the day; perfect as a gratifying breakfast or sweet treat after dinner. If you haven’t tried mixing vegan cream cheese with coconut yogurt before, this versatile trick will up your game on plant-based quick desserts.


For the Crust:⁠
  • 60g Banana 
  • 30g Rolled Oats ⁠
For the Filling:⁠
  • 60g Vegan Cream Cheese 
  • 60g Coconut Yogurt 
  • 15g Performance Banoffee
  • ¼ tsp Vanilla extract
⁠Optional Topping:
  • Banana chips


  1. Mash the banana in a mixing bowl, add in oats and mix to combine.
  2. Line a small pan with cling film and press the crust mixture into it 
  3. In a mixing bowl add the filling ingredients and whisk it together until smooth.
  4. Add the filling onto the crust, cover with the overhanging cling film, freeze for at least two hours
  5. Pull the mini cheesecake out of the bowl, remove cling film and enjoy!

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