MINI BANANA CHEESECAKES
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
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
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
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
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
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
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
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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MINI BANANA CHEESECAKES - RECIPEMAGIK
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Category DessertCalories 265 per servingTotal Time 4 hrs 22 mins
- To make the Crust take a medium-sized mixing bowl. Combine Graham Cracker Crumbs with melted butter until you have a wet sand-like mixture. Line a Muffin tin with Liners. Place the crumbs in the muffin tin. Press down firmly so that the crust takes a proper shape. Bake it at 350F or 180C for 5 minutes. After the Crust gets baked, allow it to cool down for 5 minutes.
- To make the Banana Cheesecake Filling, combine Cream Cheese with Granulated Sugar, Mashed Ripe Bananas, Vanilla Extract, and Sour Cream. Beat at low speed for 1-2 minutes or until combined.
- Now, add the egg and whisk for just 30-seconds. Do not overbeat after adding the Egg. Beat just until combined.
- Place this filling over the pre-baked crust. Fill it all the way up to the top of the liner. Bake these Mini Banana Cheesecakes at 350F or 180C for 15-17 minutes. After the Mini Banana Cheesecakes get baked, allow them to cool down to room temperature for 30 minutes. Then freeze it for 4 hours.
MINI BANANA CHEESECAKES RECIPE - LEMONS FOR LULU
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4/5 (2)Estimated Reading Time 3 minsServings 12
- 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.
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