Description
Creamy, dreamy mini cheesecakes with a vanilla wafer crust, fresh bananas, and whipped topping. Perfect for parties or make-ahead treats!
Ingredients
Scale
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1 cup crushed vanilla wafers
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3 tbsp melted butter
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1–2 ripe bananas, sliced
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1 cup whipped cream or whipped topping
Instructions
- Preheat oven to 325°F (163°C) and line a muffin pan with paper liners.
- Combine crushed wafers and melted butter, then press about 1 tbsp into each liner to form the crust.
- Beat cream cheese until smooth, add sugar, egg, and vanilla, mixing until creamy.
- Place 1–2 banana slices on top of the crust in each liner, then fill with cheesecake batter about ¾ full.
- Bake for 18–20 minutes until set but slightly jiggly in the center. Cool to room temperature.
- Refrigerate at least 3 hours or overnight. Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
For stronger banana flavor, mix 2 tbsp mashed banana into the cheesecake batter. Store covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American