Chocolate Chip Banana Cheesecake Cupcakes With Sugar Cone Crusts
I can’t move my legs. Or arms. Or any other body part, for that matter. My body hurts… So badly! Maybe I should just stop working out for good. Yup, that’s it. I’m never going to work out again.
Never mind. Scratch that. Because I can’t stop eating these cheesecake cupcakes.
Ooooh my goodness. I’ve gone absolutely mad. A couple loose screws have fallen out over the past few days. Thank you, finals week, for turning me into a zombie hooked on lukewarm coffee, chocolate chip cookies, bananas past their prime, and leftover chicken fajitas at 2 a.m. when I need a break from the library.
Oh, I know the cure for this one… I could use a little chocolate. Annnnnd maybe a good-looking fella to stare at.
Didja know stressed is desserts spelled backwards? It’s the only remedy I can think of that will help get me through this week. Yes, it’s true. Utterly, completely true. So I’ll take it all… Cupcakes, cheesecake, ice cream dipped in chocolate, butter, sugar, anything.
I hope my doctor isn’t reading this. Or my dentist.
So obviously some chocolate was called for. Actually, a cupcake. No, wait… Cheesecake. Errr, well maybe an ice cream cone? If you ever need a definiton for indecisiveness, I think I just gave it to you.
I needed an intervention, which actually meant a study break, thank the loooooord.
Holy of all that is holy.
Cupcake? Cheesecake? Who knows… Who cares?
This simple recipe delivers everything you want in a dessert… Cupcakes, cheesecakes, chocolate, and a sugar cone crust. One chalice of dessert.
I’ve been using lifeway kefir products, which I raved about in this post after making strawberries & cream cheese stuffed french toast [<--- do it.] It offers a rich thickness to the mixture, almost like drinkable yogurt, and blends perfectly with the cream cheese to make the cupcakes taste like little baked bundles of cheesecake fury. If you don’t have that product, no worries… Just substitute regular milk or even cream if you really want that creamy, thick, moist texture (I haven’t tried this recipe with regular milk, so if you do let me know how it turns out!)
It’s quite simple, really. We start with a sugar cone base (can be gluten-free). A little butter, a little flour, and a splash of dairy. Next comes the rich, creamy filling. Mash up some bananas, throw in some sugar, mix in some cream cheese and dairy, and I swear you’ve just made the perfect cheesecake filling that also doubles as a cupcake. I’m not taking crazy pills, but just do the dang thing. Oh, and while you’re at it, you might as well add some chocolate. Uh duh.
What’s that now? Don’t kick me. Don’t do that… I’ve had a rough week and it’s not my fault you scarfed down 5 of these in 10 minutes. Sorry that the flavors are sweet, the crust is buttery, the chocolate is smooth, the bananas are gooey, and each one is chewy and moist and baked to perfection.
Chocolate Chip Banana Cheesecake Cupcakes with Sugar Cone Crusts
For the sugar cone crust:
10 sugar cones, processed (yields about 1 cup)
2 tablespoons flour (I used whole wheat)
2 tablespoons butter, melted
2 tablespoons Lifeway plain Kefir (or dairy of choice)
1/2 teaspoon vanilla
For the cheesecake cupcake filling:
1/2 cup cream cheese, softened at room temperature
1/4 cup lifeway plain kefir (or other dairy of choice)
1/4 cup brown sugar, packed
1 teaspoon vanilla
3 egg whites (about 1/4 cup egg white substitute)
2 large bananas
1/4 cup chocolate of choice, chopped (or mini chocolate chips)
To make crust:
Preheat the oven to 350 degrees and lightly spray cupcake liners with cooking spray. Place the sugar cone bits in a food processor and process until smooth.
Transfer to a medium bowl and add in flour. Pour in melted butter, kefir milk, and vanilla and stir until combined.
Evenly distribute crust batter along the bottom of each cupcake liner and bake for 13-15 minutes. Once done, remove from the oven (leave it on).
To make 8 cupcakes:
Using an electric mixer, beat cream cheese, Kefir (or other dairy), brown sugar, and vanilla extract until well blended.
Add the egg whites and mix well. Add bananas and beat until the ingredients form one consistency. Fold in mini chocolate chips and stir.
Spoon batter on top of each baked crust shell and bake for 40-50 minutes, or until firm. Remove from oven and let cool for 30 to 35 minutes in the muffin tin. Refrigerator for 2 to 3 hours before serving.
Enjoy! Or store in an air-tight container for up to five days.
Nutritional information: 215 calories, 8.5g fat (4.5 sat, 1 mono, >1 poly), 31.5g carbs, 4g protein