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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 Turn to Food to Elevate Your Mood.

Most of us have been conditioned to believe that comfort foods are terrible and are to be avoided. At times, if your comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods could be really nutritious and good for you. A number of foods actually do raise your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to elevate your mood. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The higher your serotonin levels, the better you will feel. Not only that, nuts, in particular, are a fantastic source of protein.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to mini hummingbird cheesecakes recipe. You can cook mini hummingbird cheesecakes using 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Mini Hummingbird Cheesecakes:
  1. You need 1 1/4 cup graham crumbs/ crushed digestive biscuits
  2. Take 1/4 tsp ground cinnamon
  3. Take 1/2 stick unsalted butter, melted
  4. Use 1/4 cup pecans, finely chopped
  5. Get 1 cup pineapple chunks, drained thoroughly and chopped small (I pulsed mine in the food processor)
  6. Prepare 1 medium ripe banana, mashed
  7. You need 1 1/4 cup package of Philadelphia cream cheese
  8. Take 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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