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Mini Hummingbird Cheesecakes
Mini Hummingbird Cheesecakes

Before you jump to Mini Hummingbird Cheesecakes recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been conditioned to think that “comfort” foods are terrible for the body and should be avoided. At times, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods may be very nourishing and good for you. There are several foods that actually can improve your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Eggs, believe it or not, can be actually great at dealing with depression. Just make sure that you don’t throw away the yolk. When you want to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, especially the egg yolks, are rich in B vitamins. B vitamins can really help you improve your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–function better. Eat an egg and cheer up!

See, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to mini hummingbird cheesecakes recipe. To make mini hummingbird cheesecakes you only need 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Mini Hummingbird Cheesecakes:
  1. Use 1 1/4 cup graham crumbs/ crushed digestive biscuits
  2. Use 1/4 tsp ground cinnamon
  3. Get 1/2 stick unsalted butter, melted
  4. Use 1/4 cup pecans, finely chopped
  5. Provide 1 cup pineapple chunks, drained thoroughly and chopped small (I pulsed mine in the food processor)
  6. You need 1 medium ripe banana, mashed
  7. Provide 1 1/4 cup package of Philadelphia cream cheese
  8. Prepare 2/3 cup confectioner's/icing sugar
Steps to make Mini Hummingbird Cheesecakes:
  1. Mix the cracker crumbs, pecans, cinnamon and butter in a bowl.
  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)
  3. Divide crumb mixture between cases, then press in firmly.
  4. Chill in the fridge for 15 minutes while you make the filling.
  5. In a bowl, mash the banana really well. Add the cream cheese, pineapple.and confectioner's/icing sugar and mix well.
  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)
  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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