Cheesecake, in my opinion, is the nicest dessert you can get. Having said that, as a self-confessed cheesecake connoisseur, I have high expectations when it comes to these decadent delights, as I'm afraid a lot of offerings from the supermarkets simply do not live up to the anticipation you experience when your purchase it. A particular pet peeve of mine is using gelatine in no-bake cheesecakes, as personally the texture just does nothing for me. Due to this, my preference has always been baked cheesecake, as it provides that indulgent, creamy, melt in the mouth texture that you want from a good cheesecake.
Thankfully, after first trying cheesecake for his first Christmas, it turns out that Reuben loves cheesecake... we would have needed to have some serious words if he didn't! Anyway, I decided that I would try my hand at a low sugar alternative to the normal baked cheesecake in order to make it more baby-friendly. These baked banana cheesecakes were created on my first attempt and to be honest I don't think they could be any more perfect. The sweetness in these cheesecakes is provided through a small amount of honey and the natural sweetness in banana, which is surprisingly enough for you to not realise that these are a healthy alternative to the real McCoy.
If you decide to give this recipe a go feel free to tag me @theblwdad on Instagram!