Cheesecake and banoffee pie – two wonderful and decadent treats that rarely fail in making people sit back, smile, and pat their bellies with delight. While nothing can beat a classic ‘just-like-grandma’ makes it cheesecake, this recipe takes the idea and basic flavours and lightens things up a little. Organic rolled oats, rye and spelt flakes are toasted in a little coconut oil and honey along with linseeds, buckwheat kernels, and nuts. This crunchy nut muesli is then layered into jam jars with a blend of cream cheese, yoghurt and banana. Topped off with sliced of slices of banana and a little extra drizzle of honey, these are a healthy and delicious alternative to a classic cheesecake or banoffee pie.
2 ripe bananas
½ cup rolled oats
¼ cup rolled rye
¼ cup rolled spelt
¼ cup buckwheat kernels
2 tbsp linseeds
2 tbsp almonds, roughly chopped
2 tbsp hazelnuts, roughly chopped
1 tbsp coconut oil – or olive oil
1/2 tbsp honey
¾ cup good quality cream cheese
½ cup natural Greek yoghurt
¼ tsp cinnamon
For the crunchy nut muesli, place the oats, rye, spelt, buckwheat, linseeds, and chopped nuts into a shallow pan, cook for 5 or so minutes over medium heat, until lightly toasted. Add the oil, honey, and a pinch of sea salt, and stir until the mixture is well coated. Remove from heat and set aside.
In the bowl of a food processor or blender, combine the cream cheese, yoghurt, cinnamon, and one of the bananas. Blend until smooth. Taste and add some extra honey to sweeten things up a little if you like.
To serve, layer the ingredients in jam jars – a few tablespoons of muesli, followed by some banana slices, and a generous dollop of the banana cheesecake mixture. Repeat.
Serve immediately or pop into the fridge to serve later.
Serves 2 medium jam jars