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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.
Prep Time15 mins
Cook Time15 mins
Total Time12 hrs 26 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12


Crust ingredients:

  • 20 Nilla Wafer cookies
  • 2 1/4 tsp granulated sugar
  • 1 1/2 Tbsp unsalted butter

Filling ingredients:

  • 12 oz cream cheese softened
  • 1/2 C sugar
  • 1 banana mashed
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 large egg

Whipped cream ingredients:

  • 1 C heavy cream
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350°F. 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°F.
  • 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.


An original recipe from Baked by Rachel