Mason Jar Cheesecake

  • Prep time: 20 minutes
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  • Makes: 6 servings
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Ingredients
1 cup (250 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) cooked quinoa, cooled
1/2 cup (125 mL) Robin Hood® Quick Oats
2 tbsp (30 mL) flax seeds
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) mashed bananas
1/2 cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
2 eggs
1/4 cup (60 mL) Vegetable Oil
2 tbsp (30 mL) maple syrup
1/2 cup (125 mL) mini semi-sweet chocolate chips
1/4 cup (60 mL) chopped toasted walnuts
Preparation
1 Crust: Combine ingredients for crust mixture. Set aside.
2Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.
3Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
4Cover and refrigerate 3 hours.
Tip
Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.