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Irresistibly Creamy Mini Banana Cheesecakes

Irresistibly Creamy Mini Banana Cheesecakes

Indulge in these Irresistibly Creamy Mini Banana Cheesecakes! Perfectly sweet, bite-sized treats with a tropical twist. Easy to make and unforgettable to taste.
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Prep Time 20 minutes
Chilling Time 12 hours
Total Time 12 hours 20 minutes
Servings: 12 pieces
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup crushed vanilla wafers
  • 3 tablespoons melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1/2 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping ( Cool Whip )
  • 1 banana, thinly sliced
  • q.s. extra whipped topping for serving
  • q.s. mini vanilla wafers or crushed cookie crumbs for garnish

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Paper liners or silicone molds

Method
 

  1. Crush the vanilla wafers into fine crumbs and mix with melted butter until resembling wet sand.
  1. Spoon the mixture into a muffin tin lined with paper liners or silicone molds and press firmly to create a crust.
  1. In a mixing bowl, beat the softened cream cheese until smooth, then add sweetened condensed milk, mashed banana, and vanilla extract; mix until creamy.
  1. Gently fold in the whipped topping.
  1. Place one slice of banana on top of each crust and spoon or pipe the cheesecake filling over the slices.
  1. Chill the assembled cheesecakes in the refrigerator for at least 12 hours or freeze for 30 minutes for a firmer texture.
  1. Before serving, top each cheesecake with a dollop of whipped topping and a mini vanilla wafer or crushed cookies.

Nutrition

Calories: 110kcalCarbohydrates: 15gProtein: 1.5gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 7gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 2mg

Notes

For the ripest flavor, use brown-spotted bananas. Brush banana slices with lemon juice to prevent browning. Feel free to swap ingredients based on availability, such as using graham crackers for the crust or homemade whipped cream instead of Cool Whip. For storage, keep in an airtight container in the fridge for up to 3 days or freeze individually for up to a month. Thaw in the fridge before serving.
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