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:
- 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
Instructions
- 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.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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