Banana Almond Flour Cheesecake Bites

These cheesecake bites taste like dessert… but they’re packed with clean ingredients your body actually loves. Made with banana, almond flour, and all-natural ingredients, these cheesecake bites are the perfect clean-eating snack when you want something sweet without the junk. They’re soft, creamy, naturally satisfying, and made to support your immune system with real ingredients you can feel good about. No artificial stuff — just simple, nourishing flavor in every bite.

 

Ingredients

1 cup of banana almond flour

¼ cup of dark coconut sugar

½ tsp of cinnamon

4 tbsp of yogurt

Filling

8 ounces cream cheese - ⅓ less fat cream cheese, room temperature

¾ cup nonfat Greek

¼ cup honey or agave

2 teaspoon vanilla extract

¼ cup mashed bananas (optional)

Instructions

Preheat your oven to 350 degrees.

Line a 9-cup muffin pan with foil or silicone muffin liners.

Combine your banana almond flour, sugar, cinnamon, and yogurt together.  Press about 1.5 tablespoons of the crust mix into each of the 9 muffin cups.

Bake for 12-14 minutes until the edges start to brown a tiny bit.

Remove crusts from the oven and allow the crust to cool while you prepare the filling. Keep 2 cups and set aside for now. You will use those later.

In the bowl of a hand or stand mixer, use your whisk attachment and whip the filling mixture: cream cheese, yogurt, agave or honey, and vanilla extract mixture on high speed for 5-6 minutes until everything is incorporated.

When your crust is completely cool, scoop 3 tablespoons of filling into each of the muffin cups (about ¾ of your cup).

Take 1 crust, remove from the pan, crumble them up and sprinkle on top of each for garnishment.

Put the cheesecakes into the fridge and chill for 6-8 hours or overnight.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.