Mini Hummingbird Cheesecakes

• 1 1/4 cup graham crumbs/ crushed digestive biscuits
• 1/4 tsp ground cinnamon
• 1/2 stick unsalted butter, melted
• 1/4 cup pecans, finely chopped
• 1 cup pineapple chunks, drained thoroughly and chopped small (I pulsed mine in the food processor)
• 1 medium ripe banana, mashed
• 1 1/4 cup package of Philadelphia cream cheese
• 2/3 cup confectioner's/icing sugar

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.
6. Add the cream cheese, pineapple.and confectioner's/icing sugar and mix well.
7. Spoon the mixture into the.cases, on top of the crumb base.
8. Return to the fridge to chill for at least two hours (Remember they won't set firm)
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. It shouldn't take a lot to loosen them, though, and they certainly won't get ruined.

graham crumbs, ground cinnamon, unsalted butter, pecans, pineapple, banana, cream cheese, confectionersicing sugar

Taken from cookpad.com/us/recipes/347240-mini-hummingbird-cheesecakes (may not work)