I also had to come up with something other than the cherry pie filling that I love on cheesecake. I kept it light with just a drizzle of melted chocolate, a slice of banana and a peanut for decoration.
I decided to prepare this recipe in individual cups, that way I made only the number of servings I needed and the portion size was already sorted out for me. With no leftovers, there was no temptation to eat more later. I'm glad my kids enjoyed this because I've been know to clean their plates (if you know what I mean). Something I've had to learn not to do.
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Peanut Butter Banana Cheesecakes
3 servings | PointsPlus per serving : 7
1/2 an envelope unflavoured gelatin
1 tablespoon boiling water
1/4 cup regular cream cheese, softened
1/8 cup confectioners sugar
1 tablespoon smooth peanut butter
1/2 teaspoon vanilla extract
3/4 cup 95% fat free Cool Whip, thawed
3 graham crackers, crushed
1 medium banana, thinly sliced
1/2 tablespoon chocolate chips, melted
3 salted peanuts
Dissolve the gelatin in boiling water and allow to cool. This gelatin mixture is optional, it just firms things up a little. Leave it out if you want, your dessert will just be a little creamier. I always use lemon gelatin in my cherry cheesecake for extra flavour, but I didn't think it would go very well with peanut butter.
In a small bowl, whisk together cream cheese, confectioners sugar, peanut butter and vanilla until smooth. Whisk in cooled gelatin mixture if using.
Stir in the Cool Whip and set aside.
Reserve 1/2 a teaspoon of the crushed graham crackers and 2 slices of banana. Divide the rest of the cracker crumbs among 3 glasses or ramekins. Arrange banana slices on top of graham crackers.
Divide the cheese mixture among the glasses and use a spoon to spread it out a little. Drizzle the melted chocolate over the cheesecakes, then, sprinkle the reserved crackers on top. Decorate with a peanut and a banana slice. Chill for at least an hour before serving.