Gluten Free Banana Foster Cheesecake with Butternut Squash Drizzle

Gluten Free Banana Foster Cheesecake with Butternut Squash Drizzle

Super Simple  - No Bake Cheesecake

2 Tablespoons Chopped Banana

3 Tablespoons Butternut Squash Butter

1 Tablespoons Water

2 teaspoons vanilla extract

1 Can Sweetened Condensed Milk

1 8oz Container Whipped Topping

1 8oz Package Cream Cheese

Gluten Free Snickerdoodle Cookies

In muffin silicon pans pat out as a crust. Will make 24 individual crusts. Set aside.

In a small sauce pan, over medium low heat, combine banana, squash butter, water & vanilla extract. Heat ingredients until, mixture starts to bubble. With a spatula, macerate bananas until they are broken down and incorporated. Cook an additional 5 minutes & remove from heat. Allow mixture to cook

In a mixing bowl shipped cream cheese until light & fluffy. Add banana and mix until smooth. Add condensed milk and mix well. Scrape down sides & blend an additional 2 minutes. Add whipped topping and blend on low.  

Spread cream cheese mixture evenly in to containers and chill. For a more firm cheese cake, freeze cheese cakes for 4  to 4 ½ hours or until firm. Remove & Serve

Butternut Drizzle

¼ cup brown sugar

2 Tablespoons Butternut Squash Butter

2 Tablespoons Butter

1 teaspoon Vanilla extract

1/8 teaspoon Rum extract

½ Banana, thinly sliced

In a small sauce pan, over medium low heat, combine sugar, butternut squash, butter & extracts.  Mix well. Heat for 5 to 7 minutes or until sugar is melted and all ingredients are incorporated. Add slice bananas & coat with drizzle. Once mixture starts to bubble, pull from heat and allow the drizzle to cool.

Plate cheese cakes. Add banana slice to each piece and drizzle with sauce.

Gluten Free Guru, Inc 2018©Copyright