Hello, cutie!!! Wouldn’t you want to make this for your next party? Easy to make and so banana-y! Enjoy this Mini Banana Cheesecake as you make this in MINI TREATS month!!
I love trying new recipes especially when I have to try it with a new tools or pan. It adds to my recipe repertoire and it also adds to my pan collection!! Most of you probably have a springform pan but look at this cutie!! A mini cheesecake pan!! It has a removable bottom so you can push your beautiful creation out of the pan. Just be careful not to lose the bottom circles!! I lost one of them when I made this Banana Cheesecake and it drove me bananas!! Pun intended!!! 😛 But I finally found it underneath some measuring cups. Note to self, whenever using this pan, I’ll have to make sure to put the removable bottom in a special bowl and wash them by themselves.
This recipe is really fun because its delicious, it’s mini, and it has one my favorite dessert, Cheesecake!! Cheesecake is really versatile because you can make it with many kinds of crusts, many kind of filling and many kinds of topping. The Cheesecake factory has 34 flavors!! Now in the theme of getting healthy in January, why not make a cheesecake with bananas? Don’t you think the calories even out when you have fruit in your dessert? 😛
The recipe is simple but you do need some refrigeration time. So if you are planning on making this for a party, make sure to make it the day before. You want the cheesecake to really set and firms up. After you make the crust, you want to flatten the surface of the wafer crust. I found the you can use your finger, or the back of teaspoon measuring spoon or if you have one, you can use the bottom of a shot glass! It is actually the perfect size!! You want to gently pack it in and see if all the surface is evenly flattened.
After the crust is baked, you can cool it and make the filling. Mashed banana added to the cream cheese, sugar, salt and vanilla mixture and at the end add the egg.
I use an ice cream scoop to scoop the filling on the baked wafer crust. Be careful not to fill to the top because it will puff up when it bakes.
In 15-18 minutes, you will have this really cute dessert!! I know it’s hard to resist but wait till it’s cooled and refrigerated before devouring it!! 🙂
I like to serve this whipped cream and banana chips. As the always say in Food Network, texture, texture, texture!! We have a smooth and creamy banana cheesecake and a little crunch with the banana chips. Or you can eat it as is. Either way, it’s delicious!!
Tips for making this Mini Banana Cheesecake :
- Spray the pan LIGHTLY with cooking spray.
- Prepare the dessert in advance for the refrigeration period.
Happy Baking!!!
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- 20 Nilla wafer
- 2 1/4 tsp sugar
- 1 1/2 tbsp butter, melted
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1 ripe banana, mashed
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 egg
Ingredients
Nilla wafer crust
Cheesecake Filling
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- Preheat oven to 350 degrees F. Spray lightly with a cooking spray.
- In a food processor, crush cookies until it becomes like sand. Add the sugar and melted butter. Mix until everything comes together.
- Put one teaspoon of the cookie mixture in each cavity. Use the back of a teaspoon or use the bottom of a shot glass to flatten out the mixture.
- Bake for 5 minutes. Turn down the oven temperature to 325 degrees F.
- In a stand mixer, mix the cream cheese and sugar until it is smooth. Add the mashed banana, vanilla, and salt. Mix again.
- Add the egg and mix until combined.
- Scoop the mixture on top of the Nilla cookie crust until about 2/3 full.
- Bake for 15-17 minutes until the center is set and not jiggly. Cool to room temperature and then chill overnight.
- Add the whipping cream and fresh banana or banana chips before serving.
Adapted from : Baked by Rachel
Kate
January 15, 2018 at 5:38 PMYum! I hope you’re bringing these to Cook the Book tomorrow 😉