OMG cuteness alert! As I mentioned in my last post, there is always an unusual number of overripe bananas in my kitchen so I have to do something with them. I wanted to try something that didn’t involve a loaf pan, so I found this great recipe for itty bitty banana cheesecakes from Baked by Rachel.
For the crust:
- 20 Nilla Wafer cookies
- 2 1/4 tsp granulated sugar
- 1 1/2 tsp butter
- 12 oz cream cheese, softened
- 1/2 cup sugar
- 1 banana mashed
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 egg
For the whipped cream topping:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
The first thing Baked by Rachel wants me to do is preheat the oven to 350 degrees and grease a 12 cup mini cheesecake pan. I don’t have one of those, so I just went with a regular cupcake pan and used the paper liners.
I smashed the Nilla Wafers into tiny bits and mixed in the sugar and melted butter, then I smooshed them to the bottom of the cupcake liners.
In a mixer, I mixed the softened cream cheese and sugar until smooth and fluffy, just like Baked by Rachel says to do. Then I added the vanilla, salt, and egg until I got a nice creamy mixture, and I filled the cupcake liners 2/3 full.
15-18 mins in the oven….and then I let them cool in the fridge.
Because there’s no place cooler than the fridge.
Or my blog! Wooo!
While the little cheesecakes chilled, I made the whipped topping and put a dab on each of the cakes.
Don’t these little things look tasty and adorable?
These little cheesecakes will always have a special place in my heart. They are SO good. Tastes a little banana-y and mostly cheesecake-y. A great combo. And they’re such a great bite size, too. You can chomp them down in one or two bites. It took me four bites…but that’s because I liked to savor that sweet banana flavor. 🙂
Presentation: Totally cute.
Tastiness: We have a winner here, people.
Rematch?: Oh, you know it.