Mini Hummingbird Cheesecakes

1. 1

   Mix the cracker crumbs, pecans, cinnamon and butter in a bowl.

2. 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. 3

   Divide crumb mixture between cases, then press in firmly.

4. 4

   Chill in the fridge for 15 minutes while you make the filling.

5. 5

   In a bowl, mash the banana really well.

6. 6

   Add the cream cheese, pineapple.and confectioner's/icing sugar and mix well.

7. 7

   Spoon the mixture into the.cases, on top of the crumb base.

8. 8

   Return to the fridge to chill for at least two hours (Remember they won't set firm)

9. 9

   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.

10. 10

    It shouldn't take a lot to loosen them, though, and they certainly won't get ruined.

* Per serving · 4 servings · Values may vary.