Now that it’s starting to get semi-warm out in Towson, we’re all starting to venture out of our rooms now. And if you’re anything like me, for some reason that means you eat at the dining halls three times as much as you do during the winter. I thought why not then do a recipe that would allow you all to squeeze our meal plan for all it’s worth.
Did you know that it is socially acceptable to take two bananas to go with you from the Glen and Commons? No? Now you do! So head on over to the Glen with some friends, eat some decent food, and then grab a couple of bananas on your way out for this Banana Cream Cheesecake recipe I found this week on How Sweet It Is. Since we all probably don’t have a bunch of mason jars or more than two mugs sitting around, I’m going to cut the recipe in half.
For this recipe you’ll need to head to Outtakes for some graham crackers, Silk soy milk, butter, cream cheese, and caramel sauce (optional). Then head on down to your CC desk and sign out vanilla extract, a measuring cup and bowl. Squander through your assortment of mugs that your mother probably gave you for what reason is yet to be seen and pick your two favorite.
Crush four bars of graham crackers in a bag into fine pieces.
Then measure out a third of a cup and add two tablespoons of melted butter to the graham crackers and mix until it forms a dough-like substance.
Pour the graham cracker mix into the bottom of each mug and press down so it forms a crust.
Mash one and a half bananas into a bowl (set aside the remaining half of the second banana). Then add 4 oz. of melted cream cheese (about half of an average pack) to the bananas and mix together.
How Sweet It Is’s recipe calls for adding 1 tablespoon of coconut milk and condensed milk to the mix. I’m not sure about you but those aren’t exactly milks I keep in my fridge for cereal. Lucky for us though, soy milk will do the trick just as well. So add 2 tablespoons of silk milk the mix and stir.
I also added a teaspoon of caramel fudge to sweeten the milk a little bit. Lastly, add a teaspoon of vanilla extract to the mix and stir it all together.
Slice the remaining half of the banana and add about three slices on top of the graham cracker crust in the mugs.
Pour the cheesecake mix on top of the graham cracker crusts in your two mugs. Place both mugs in your refrigerator overnight.
After the cheesecake has hardened top with any remaining banana slices and graham cracker crumbs. Drizzle a little bit of caramel sauce on top. Then serve and enjoy this spring treat!
- 2 tablespoons butter
- 1/3 cup graham cracker crumbs
- 4 oz. of cream cheese
- 2 ripe bananas
- 2 tablespoons soy milk
- 1 teaspoon caramel fudge (optional)
- 1 teaspoon vanilla extract
- Mix together butter and graham cracker crumbs
- Place mixture in bottom of two mugs and form a crust
- Mix 1 and 1/2 mashed bananas and cream cheese.
- Add 2 tablespoons of milk, 1 teaspoon of caramel sauce, and 1 teaspoon of vanilla extract into the mixture and stir thoroughly.
- Place sliced bananas on top of graham cracker crust in mugs.
- Pour banana and cream cheese mixture over the crust.
- Place mugs in the refrigerator for at least 4 hours or until it is a hardened-spongy texture.
- Top with extra banana slices and graham cracker crumbs.
- Eat and enjoy!