I have to admit when I first saw this I wasn’t sure about combining cheesecake with banana, but it was actually really good. I didn’t use the cheesecake molds I just baked them in cupcake liners and they popped out fine to plate. I also got lazy and used the canned cool whip instead of making my own. If I make these for a dinner party then I’ll do my own whipped cream, but it’s not the end of the world.
Mini Banana Cheesecakes with Nilla Wafer Crust
(Adapted from baked by Rachel)
20 Nilla Wafer cookies
2 1/4 tsp granulated sugar
1 1/2 Tbsp unsalted butter
12oz cream cheese, softened
1 banana, mashed
1/2 tsp vanilla
1/4 tsp salt
Whipped cream ingredients:
1C heavy cream
3 Tbsp powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease a 12 cup mini cheesecake pan.
In a food processor, blend cookies until only fine crumbs remain. Mix in sugar and melted butter.
Add 1 small cookie scoop of crust mixture to each cavity. Press firmly to create a flat crust.
Bake for 5 minutes.
Reduce heat to 325 degrees.
In a large bowl or stand mixer, mix together softened cream cheese and sugar until smooth and fluffy.
Add banana, vanilla and salt, mixing until smooth. Finally add 1 egg, mixing only until just combined.
Divide mixture between cavities, roughly 1 heaping medium cookie scoops worth of filling. Cavities should be only be filled 2/3 full.
Bake for 15-18 minutes. Cool to room temperature prior to chilling overnight.
Prepare whipped cream by beating together heavy cream, sugar and vanilla until soft peaks form.
Carefully remove cheesecakes from pan, removing disc from the crust bottom. Top off with fresh whipped cream and optional chocolate shavings.