Banana cheesecake in two-bite cups! These mini cheesecakes are reminiscent of banana cream pie with their strong banana flavor and their light and creamy filling!
Banana Cheesecake Is The Best!
I avoided eating or making cheesecakes for the longest time. This is probably because my mom made some god awful cheesecakes as I was growing up. Mom loved to fill her cheesecakes with pineapple chunks and cottage cheese. Pineapple and cottage cheese are fine together (if you are into that sort of thing), but cottage cheese has NO place in desserts. Especially a dessert that ends in “cake”.
Nothing could turn my smile into a frown quicker than seeing cottage cheese curds in my slice of cheesecake. I tried to like it, for mom’s sake. But I couldn’t keep up the charade, I just thought it tasted terrible. So I stopped eating cheesecake FOR YEARS!
I didn’t really try my hand at cheesecake until I made these Chocolate Mint Mini Cheesecakes and they were amazing! Then I moved onto these Strawberry Lemonade Cheesecake Cupcakes and even this Frozen Eggnog Cheesecake! Suddenly cheesecake has a whole new meaning for me. The new meaning was “delicious”!
About Banana Cheesecake
Here I am again with another mini cheesecake recipe. These banana cheesecakes are like perfect little banana cream pies. The recipe is so simple, you don’t even need to make a crust. I use vanilla wafers as my crust and each cookie is topped with a fresh banana slice. My cheesecake filling is made with caramelized banana; this not only sweetens the batter but adds a more intense banana flavor. Top each little cheesecake with a dollop of whipped cream and extra crumbled up vanilla wafers for a banana cream pie effect. Two bites of these little banana cheesecakes are all you need to feel happy and satisfied.
- 2 bananas, sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 24 vanilla wafers
- 2 8 oz cream cheese, softened
- 1/2 cup sugar
- 2 egg
- 1 teaspoon vanilla
- Whipped cream and extra cookies to crumble
Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside.
Heat a skillet over medium heat. Place the slices from 1 banana in the skillet along with the butter and the sugar. Stir and cook bananas over medium-low heat until they have caramelized. Remove from heat; cool.
Meanwhile, beat together the cream cheese, sugar and eggs until smooth and creamy. Add vanilla and cooked bananas beat until combined.
Place one wafer cookie on the bottoms of each cupcake liner. Place 1 slice of second banana on each cookie. Using a large cookie scoop, divide cheesecake batter between all the cups. Bake cheesecakes for 20 minutes or until set.
When the cheesecakes have cooled, top with whipped cream and cookie crumbles.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g