Mummy’s Fast & Easy

Happy weekend! Yay! I hope yours is going well!
We had lots of plans for today and tomorrow but unfortunately the little one got a cold so we have to stay at home and get better. Again, one more proof, never make plans ahead(I actually think this is impossible for me).
Anyway, I’d like to share my newest creation with you – Sugarless Pumpkin Cheesecake. First of all, I called it cheesecake but it’s more like a cheat cheesecake. I used sliced bananas with honey instead of crushed  biscuits with butter for the bottom and then pumpkin and cream cheese layer with cinnamon, all topped with nuts. It really is delicious! And guilt free! And I think it’s a good alternative whenever you crave pumpkin pie but can’t have it because of the sugar, butter and whatnot.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 400g/1lb pumpkin, cleaned and sliced
  • 300g/10oz cream cheese
  • 3-4 bananas, sliced
  • 150g/5oz mixed nuts( I used walnuts and almonds)
  • 2tbsp cinnamon
  • 4tbsp honey
  • extra honey for the bananas

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°/392°F.
  2. Place the pumpkin in a baking tray, add the honey and sprinkle the cinnamon. Bake in the oven for about 30 minutes or until ready.
  3. Remove from the oven and leave on a side to cool down.
  4. In a bowl, combine the pumpkin and cream cheese. If you’d like, add more honey. Blend the mixture but not completely. I left it thick with some pumpkin pieces inside.
  5. Start arranging the cheesecakes – firstly, add the sliced bananas and some honey on top, then scoop some of the pumpkin mixture. Finish with a handful of nuts. The cheesecake quantity will depend on the glasses you choose.
Enjoy!
Mummy’s Fast & Easy

Tip: Leave the pumpkin cheesecakes in the fridge for a couple of hours before serving. Thus, they will set nicely!

Mummy’s Fast & Easy