Mini Banana Coconut Cheesecakes Food

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MINI BANANA CHEESECAKES



MINI BANANA CHEESECAKES image

This is perfect snacking mini banana cheesecake recipe. It's delicious with afternoon coffee or for social gathering / parties with your friends or family. Everyone will loves it!

Provided by Julia

Categories     Dessert

Time 6h40m

Number Of Ingredients 11

1 cup (80 g) graham crackers or crumbs
1/8 cup (30g) butter (melted)
2 tbsps sugar (granulated)
2 cups (450 g) cream cheese (room temperature)
1/2 cup (115 g) sugar (granulated)
1 large egg
1 tsp vanilla extract
1 small banana (blended)
1 cup (250 ml) whipped cream
2 tbsp sugar (confectioner (icing))
1/2 tsp vanilla extract

Steps:

  • Preheat the oven to 350 F / 180 C. Rack in middle position.
  • Line mini muffin pan with mini muffin liners. In a small bowl combine graham cracker crumbs, sugar, and melted butter.
  • Add approximately 2 tsp crumb mix to each cup. Firmly press down with small cup to pack the crumbs.
  • In another medium bowl, combine cream cheese and sugar. Mix well for about 5 - 10 minutes or until soft and creamy. Add egg, vanilla extract and blended banana.
  • Add approximately 1 to 1 & 1/2 tbsp of cream cheese mixture into each mini muffin cup.
  • Bake in oven 350 F / 180 C for 10-15 minutes or until the top of the cheesecakes are set. Let cool the cheesecakes for 10 -15 minutes and refrigerate for at least 6 hours.
  • Before serving the mini banana cheesecakes, whip the whipping cream in medium bowl with sugar and vanilla extract until soft peaks are formed.
  • Place the whipped cream in piping bag with tip no. 1M and pipe little swirls on the top of the mini banana cheesecake.

Nutrition Facts : Calories 170 kcal, ServingSize 1 serving

MINI BANANA COCONUT CHEESECAKES



Mini Banana Coconut Cheesecakes image

Phyllo shells hold a deliciously tropical Banana cheesecake. These Mini Banana Coconut Cheesecakes are creamy and cool.

Provided by Julie Clark

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

30 phyllo shells (2 boxes, 1.9 ounces each)
8 ounces full fat cream cheese (room temperature)
1 ripe banana (mashed)
1 ¾ cups confectioners sugar
1/2 tablespoon vanilla extract
1/2 tablespoon coconut flavoring
1 cup heavy cream (very cold)

Steps:

  • This recipe will fill about 30 pre-ccooked phyllo shells. Keep the shells frozen until you are ready to fill them. This will help keep the banana cheesecakes cold.

Nutrition Facts : Calories 97 kcal, Carbohydrate 10 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 35 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

COCONUT CREAM MINI CHEESECAKES



Coconut Cream Mini Cheesecakes image

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.

Provided by My Food and Family

Categories     Dairy

Time 4h

Yield 24 servings

Number Of Ingredients 7

24 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1 Tbsp. lemon zest
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350°F.
  • Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
  • Bake 13 to 15 min. or until centers are almost set. Cool completely.
  • Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MINI COCONUT CHEESECAKES BITES



Mini Coconut Cheesecakes Bites image

Try coconut cheesecake bites with tropical spin! The taste of toasted coconut in Mini Coconut Cheesecake Bites make for a great, bite-sized dessert.

Provided by My Food and Family

Categories     Recipes

Time 1h59m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (16.5 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1/4 cup sugar
1 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

Steps:

  • Heat oven to 350°F.
  • Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
  • Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
  • Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
  • Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 12 g, Protein 2 g

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