Mini Banana Cheesecakes Recipe
Mini Banana Cheesecakes are creamy bite-sized desserts made with banana, cream cheese, and graham cracker crust.They are easy to prepare and perfect for parties or holidays.Top with homemade whipped cream for an elegant finish.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/8 cup melted butter
- 2 tablespoons granulated sugar
For the Cream Cheese Filling
- 2 cups cream cheese room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 small banana blended
For the Whipped Cream Topping
- 1 cup whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crust
- Preheat oven to 350°F (180°C). Position rack in the center of the oven.
- Line a mini muffin pan with mini muffin liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Add about 2 teaspoons of crumb mixture into each muffin cup.
- Firmly press the crumbs down using the bottom of a small cup or spoon.
Make the Cheesecake Filling
- In a medium bowl, beat cream cheese and sugar until smooth and creamy, about 5–10 minutes.
- Add egg, vanilla extract, and blended banana. Mix until fully combined.
- Spoon about 1 to 1½ tablespoons of cheesecake filling into each muffin cup.
Bake the Mini Banana Cheesecakes
- Bake for 10–15 minutes, or until the tops are set.
- Remove from oven and cool for 10–15 minutes.
- Refrigerate for at least 6 hours for the best texture and flavor.
Prepare the Whipped Cream Topping
- In a chilled bowl, whip the cream with confectioners’ sugar and vanilla extract until soft peaks form.
- Transfer whipped cream into a piping bag fitted with tip 1M.
- Pipe small swirls onto each mini banana cheesecake before serving.
Notes
- You can substitute graham crackers with digestive biscuits.
- For extra banana flavor, add a few banana slices on top before serving.
- Store leftovers chilled until ready to enjoy.