No Bake Banana Mini Cheesecakes Recipe
No Bake Banana Mini Cheesecakes combine a creamy banana filling with a crunchy vanilla cookie crust to create the perfect balance of flavor.
Servings: 12
Calories: 219kcal
Ingredients
Crust Ingredients
- 1½ cups Vanilla wafers (about 40 cookies), finely crushed
- 4 Tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 1 medium ripe banana, mashed
- 1 cup whipped topping or Cool Whip
Topping
- Whipped cream or Cool Whip
- crushed vanilla wafers
- whole vanilla wafers (optional for garnish)
- banana slices (optional for garnish)
Instructions
Prepare the crust.
- In a bowl, mix the crushed vanilla wafers and melted butter until well combined.
- Line a standard-size muffin tin with cupcake liners. Press about 1 to 1 tablespoons into each cavity. Use the back of a spoon to compact the crust. Refrigerate for at least 10 minutes to set
Make the Cheesecake Filling.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add sugar, vanilla and mashed banana. Mix until combined.
- Gently fold in the whipped topping.
Assemble the Cheesecake Bites.
- Spoon or pipe the cheesecake mixture over the prepared crusts, filling each cavity. Smooth the tops with a spatula if needed.
- Refrigerate or at least 4 hours, or until firm.
Add Toppings.
- Before serving, top each cheesecake bite with a dollop of whipped cream, a sprinkle of crushed vanilla wafers, a whole vanilla wafer, and a small banana slice if desired.
Notes
For easy removal, use silicone molds or line mini muffin tins with paper liners.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.1mg