Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mini hummingbird cheesecakes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Read customer reviews & Find best sellers. Great recipe for Mini Hummingbird Cheesecakes. These cheesecakes do not set like normal cheesecakes, because of the pineapple in the mix.
Mini Hummingbird Cheesecakes is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mini Hummingbird Cheesecakes is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mini hummingbird cheesecakes using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mini Hummingbird Cheesecakes:
- Prepare 1 1/4 cup graham crumbs/ crushed digestive biscuits
- Prepare 1/4 tsp ground cinnamon
- Get 1/2 stick unsalted butter, melted
- Take 1/4 cup pecans, finely chopped
- Prepare 1 cup pineapple chunks, drained thoroughly and chopped small (I pulsed mine in the food processor)
- Take 1 medium ripe banana, mashed
- Get 1 1/4 cup package of Philadelphia cream cheese
- Take 2/3 cup confectioner's/icing sugar
Press onto the bottom of prepared pan; set aside. All of the elements of a classic hummingbird cake come together here in decadent cheesecake form. Layers of banana cheesecake, pineapple-pecan praline sauce, vanilla cheesecake, and white chocolate ganache are all stacked into a pecan-coconut graham cracker crust for a show-stopping dessert you won't soon forget. Line a mini-muffin pan with paper baking cups.
Instructions to make Mini Hummingbird Cheesecakes:
- Mix the cracker crumbs, pecans, cinnamon and butter in a bowl.
- 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)
- Divide crumb mixture between cases, then press in firmly.
- Chill in the fridge for 15 minutes while you make the filling.
- In a bowl, mash the banana really well. Add the cream cheese, pineapple.and confectioner's/icing sugar and mix well.
- 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)
- 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.
Then, transfer the cheesecakes to a cooling rack. Despite its smaller size, this cheesecake still packs a punch with three layers: buttery graham cracker crust, dense and creamy cream cheese filling, and tart and tangy sour cream topping. Once the cheesecake has set, it can be taken out of the pan and decorated with extra berries or whipped cream. Recipe adapted from The Hummingbird Bakery Cake Days Cookbook At the Hummingbird Baker, we normally make the cheesecakes with a dough base, but it depends on preference. The worst thing you can do is over-bake a cheesecake; they should be wobbly in the middle.
So that is going to wrap this up with this special food mini hummingbird cheesecakes recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
