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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 Can Make Your Mood Better.

Many of us believe that comfort foods are not good for us and that we have to avoid them. Often, if your comfort food is essentially candy or other junk foods, this can be true. Other times, comfort foods can be perfectly nutritious and good for us to eat. There are several foods that basically can raise your moods when you eat them. When you are feeling a little down and are needing an emotional boost, try some of these.

Make a trail mix from seeds and/or nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is a feel-good substance that tells the brain how to feel at any given point in time. The more serotonin in your brain, the better you’ll feel. Nuts, in addition to improving your mood, can be a superb source of protein.

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Try these hints instead!

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

The ingredients needed to cook Mini Hummingbird Cheesecakes:
  1. Use 1 1/4 cup graham crumbs/ crushed digestive biscuits
  2. Take 1/4 tsp ground cinnamon
  3. Get 1/2 stick unsalted butter, melted
  4. Provide 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. Get 1 medium ripe banana, mashed
  7. Provide 1 1/4 cup package of Philadelphia cream cheese
  8. Get 2/3 cup confectioner's/icing sugar
Instructions 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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