Mini Banana Cheesecakes with Nilla Wafer Crust

Mini Banana Cheesecakes with Nilla Wafer Crust Recipe - bakedbyrachel.com

Today, I made my first baked potato in the microwave. I know. It’s kind of… no, it’s completely monumental. Normally when I’m craving potatoes I chop, season and bake for eons – flat out torturing myself – then either cover with cheese and bacon or give up and dip the crispy potatoes in ketchup. Today I was not about to do that, even as much as I want potatoes with ketchup right now. It all started when I was too lazy to make a real lunch. I thought there was tuna already made in the fridge, nope. So, yeah… potatoes. Always potatoes. They’re the best first and second place option. Unless we’re talking about pizza or apple pie or a margarita. Then potatoes can and often will take a back seat.

Tomorrow will be another story. There may or may not be bacon involved but there absolutely will be lots of cinnamon and maple syrup. Yes. French toast will be had. And I can’t wait! But you probably want to know about these scrumptious cheesecakes I’ve shoved in your face…

Mini Banana Cheesecakes with Nilla Wafer Crust Recipe - bakedbyrachel.com

It was one of those days, a single banana was nearing it’s end. It didn’t have days, it probably had but mere hours left of it’s short life. I had big plans for that banana and everyone was on board, especially the Mr. Actually, I had slightly different plans for this initially and then started wavering. I sometimes do that. I don’t think these would have been nearly as pretty or perfect with my first plan, so it was totally for the best that I’m completely indecisive and forever changing my mind on things.

Have you ever had a bite sized cheesecake? If not, well… you’re missing out. These should be in your life, especially if you’re a banana lover. Of course if you aren’t a fan, fear not… I have lots of other cheesecake varieties to choose from. Pick one and go with it. But I promise 110% that if you love bananas and of course cheesecake that you will love these mini banana cheesecakes. They’re not screaming banana at you, it’s subtle and just perfect. The Nilla Wafer crust, fresh whipped cream and dusting of shaved dark chocolate complete these. Yes, say it like Jerry Maguire.

You complete me, said Jerry and the banana cheesecake. Please note that I didn’t say Jerry the banana cheesecake because I don’t tend to name my cheesecakes, just the ladybugs in the house and some random and very essential kitchen appliances…. and of course my kids and the felines creatures roaming about.

Mini Banana Cheesecakes with Nilla Wafer Crust Recipe - bakedbyrachel.com

Yield: Makes 12 mini cheesecakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes, plus chill time

Mini Banana Cheesecakes with Nilla Wafer Crust

The perfect two bite banana cheesecake with Nilla Wafer crust, fresh whipped cream and a dusting of freshly grated dark chocolate.

Ingredients:

Crust ingredients:
20 Nilla Wafer cookies
2 1/4 tsp granulated sugar
1 1/2 Tbsp unsalted butter

Filling ingredients:
12oz cream cheese, softened
1/2C sugar
1 banana, mashed
1/2 tsp vanilla
1/4 tsp salt
1 egg

Whipped cream ingredients:
1C heavy cream
3 Tbsp powdered sugar
1 tsp vanilla extract

Directions:

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.

Store chilled.

Baked by Rachel original

Items used in this recipe:

Looking for more banana recipes? Check these out:
Banana chocolate bundt cake
Strawberry banana fruit leather
Marbled chocolate banana bread
Chocolate chip banana muffins
Banana walnut muffins
Banana pancakes
Black bottom banana cream pie

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47 Responses to “Mini Banana Cheesecakes with Nilla Wafer Crust”

  1. #
    1
    Alex — March 29, 2013 at 6:39 am

    The mini cheesecakes look really wonderful. Wish i could have a bite. :P

  2. #
    2
    Marie @ Little Kitchie — March 29, 2013 at 8:00 am

    These are SO cute and I love that you used a Nilla wafer crust – such a great classic combo!!

  3. #
    3
    Amy @ The Nifty Foodie — March 29, 2013 at 8:21 am

    These sound so good! I love mini cheesecakes!

  4. #
    4
    Julie @ Table for Two — March 29, 2013 at 8:54 am

    These are always so cute :) I have a mini cheesecake pan that I haven’t actually used – lol!

  5. #
    5
    claire @ the realistic nutritionist — March 29, 2013 at 10:21 am

    These are beautiful!!!

  6. #
    6
    Mr. & Mrs. P — March 29, 2013 at 10:34 am

    These mini cheesecakes sound amazing and look adorable.. Love the banana!

  7. #
    7
    Rachel @ Bakerita — March 29, 2013 at 11:37 am

    These cheesecakes look delicious, and I love that they’re mini! Mini makes everything cuter :) Pinned!

  8. #
    8
    Valerie @ From Valerie's Kitchen — March 29, 2013 at 11:42 am

    These are so perfect. Just love them. I have to admit that I had not heard of a mini cheesecake pan but now I must have one! Thank you for adding to my already bulging kitchen cabinets.

    • Rachel — March 29th, 2013 @ 12:45 pm

      haha sorry but it’s not that big so you should be able to find room ;)

  9. #
    9
    Nicole @ Young, Broke and Hungry — March 29, 2013 at 2:23 pm

    Mini means I can pop five into my mouth real quick without anybody looking. I like this idea.

    • Rachel — March 29th, 2013 @ 3:17 pm

      Absolutely! ;)

  10. #
    10
    Chung-Ah | Damn Delicious — March 29, 2013 at 3:11 pm

    I really need to get in on this baked potato situation. How have I never used the microwave for it?

    Oh and these mini cheesecakes – YES PLEASE! I just got a mini cheesecake pan too!

  11. #
    11
    Georgia @ The Comfort of Cooking — March 29, 2013 at 6:03 pm

    Mini cheesecakes are my fave! Love the banana flavor that you included in these little cuties… they look so delicious and delicate!

  12. #
    12
    June g.m — March 29, 2013 at 8:51 pm

    I’ve got some bananas just waiting for these cheesecakes! Yum!

  13. #
    13
    Mimi @ Culinary Couture — March 29, 2013 at 9:30 pm

    I need to get myself a mini cheesecake pan!

  14. #
    14
    Jennifer | Mother Thyme — March 30, 2013 at 1:26 am

    I have a few bananas in my fruit bowl that I hope make it until the morning. I was going to use them in my kids waffles but I just might need to make these yummy cheesecakes instead!

  15. #
    15
    Alison Wood — March 30, 2013 at 5:15 am

    Wow! I can’t wait to try these:) Looks like these would be the hit of any dinner party. Pinning! New follower here!

  16. #
    16
    Tracey — March 30, 2013 at 2:57 pm

    I stand by my Twitter comment – you are the mini cheesecake queen my friend! I actually have a mini cheesecake pan, but I think I’ve used it maybe once or twice at most. I need to remedy that soon, this banana version sounds awesome!

    • Rachel — March 30th, 2013 @ 4:55 pm

      That’s so sweet. And you should totally pull that pan out!

  17. #
    17
    Nutmeg Nanny — March 30, 2013 at 6:38 pm

    Oh, such a darling looking dessert! Banana cheesecake sounds amazing, and on top of nilla wafer crust, perfect!

  18. #
    18
    Megan {Country Cleaver} — March 31, 2013 at 3:00 pm

    I have a box of Nilla wafers in the kitchen right now!! Oh baby, oh baby!

  19. #
    19
    Jaclyn — April 1, 2013 at 12:15 am

    Banana AND cheesecake!!? Are you serious? Amazing. I need to try these! Awesome post and beautiful pics!

  20. #
    20
    Carla @ Carlas Confections — April 1, 2013 at 11:01 am

    I am always indecisive in the kitchen too! I waver on my baking plans all. the. time! I am glad you came up with this one, because it looks amazing! :)

  21. #
    21
    Katrina @ In Katrina's Kitchen — April 1, 2013 at 3:28 pm

    I am the worst decision maker. We make a great team :)

  22. #
    22
    Bessie — April 3, 2013 at 11:42 pm

    these are so cute!

  23. #
    23
    Meghan — April 10, 2013 at 8:51 pm

    These are so cute & I love the banana with the nilla wafer crust!

  24. #
    24
    Mandy — April 17, 2013 at 7:13 pm

    So yummy!

  25. #
    25
    Mk — April 20, 2013 at 10:58 pm

    Do I need to make any adjustments to the recipe to make a full size version?

    • Rachel — April 21st, 2013 @ 7:42 am

      Please be aware that if you double this, it is at your own risk as this recipe is specifically written for 12 mini cheesecakes. That being said, if you were to adapt this to a larger version I do not have baking times for you. However, you could start by doubling the ingredients listed to be used in a 9″ springform pan.

  26. #
    26
    socialbutterfly — May 20, 2013 at 1:54 pm

    Great news – I successfully made these delicious bites over the weekend just using a cupcake pan! No adjustments needed. At the time, I didn’t think about the fact that I was using the aluminum foil lined cupcake wrappers, but I think that was key to a perfect cheesecake removal in the end. They were beutiful and delicious! Thanks for a great recipe – will be checking out your other ones for sure.

  27. #
    27
    LilMissTerror — June 30, 2013 at 9:09 am

    Can this work in a small cake pan instead of cupcake pan

    • Rachel — June 30th, 2013 @ 6:47 pm

      The pan used for this recipe is a mini cheesecake pan, not a cupcake pan. It’s specifically designed to make the removal of the cheesecakes easier. If you do not use that, I would only recommend a cupcake pan with liners in it’s place – not a cake pan, as this recipe is specifically written for mini cheesecakes.

  28. #
    28
    CLAUDETTE — September 4, 2013 at 7:11 pm

    I am making these right now for about the fifth time. I also used a regular muffin pan. I didn’t even use liners. They turned out beautifully. They are so good. I’ve got everyone wanting them. My dad lovrs bananas and cheesecake. So this is perfect. I slice a piece of banana. And put it on top. Drizzle some caramel sauce on it. Delicious.

    • Rachel — September 5th, 2013 @ 7:26 am

      So glad to hear you and your family enjoy them so much! :) Thanks for sharing.

  29. #
    29
    DeAnn — October 19, 2013 at 3:09 pm

    Can you substitute the banana for pumpkin? And how much do you add?

  30. #
    30
    Tia — January 20, 2014 at 12:17 pm

    Thanks for posting this mini cheesecake recipe. I had a bunch of nilla wafers that I wanted to use up and came across this. I used 2 bananas since I had 2 ripe ones that needed to be used up as well. I added a touch of flour to stiffen the batter a bit more. I accidentally overbaked them just a touch and they turned into a creamy cake like texture which I actually really liked and it worked good for packing to work. Tasted like a creamy banana bread. Very delicious and the small size looks very cute. I would definitely make this again whenever I have ripe bananas that need to be used up.

    • Rachel — January 20th, 2014 @ 1:28 pm

      So glad to hear you enjoyed them :)

  31. #
    31
    Loretta — March 30, 2014 at 9:48 pm

    these were simply fan-tas-tic!!! I used canned whipped cream a d dusted it with cocoa chili powder. The best!

    • Rachel — March 31st, 2014 @ 7:40 am

      So glad you enjoyed them :)

  32. #
    32
    Tasha @ ThatsSoYummy — May 15, 2014 at 9:23 am

    These are perfect and bite size. Of course that means more to eat.

  33. #
    33
    Sansther — October 16, 2014 at 7:56 am

    How do you get the cakes out such that they all come out in their perfect shapes and the crust doesn’t stick to the pan?

    • Rachel — October 16th, 2014 @ 12:01 pm

      I used a special pan, which is linked to at the bottom of the post. It’s greased with baking spray for easy release.

  34. #
    34
    Jessica@spiffyeats.com — October 16, 2014 at 11:47 am

    these are adorable! Thank you for sharing. I am definitely making these yummy lite bananas for my next party!

    • Rachel — October 16th, 2014 @ 12:02 pm

      Thanks Jessica! Enjoy! :)

  35. #
    35
    Janet Sandman — October 20, 2014 at 7:31 pm

    your recipe for mini banana cheese cakes calls for “carefully removing the disc at the bottom of the pan but never mentions inserting one to begin with. Thank you for clarifying this.

    • Rachel — October 21st, 2014 @ 7:32 am

      The recipe links to a very specific pan to use. If you’re not using that, then there isn’t a disc to insert or remove.

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