These No-Bake Mini Peanut Butter Banana Cheesecakes are the perfect blend of creamy peanut butter, sweet banana, and smooth cheesecake—all in a bite-sized form! With a crunchy graham cracker crust, a rich peanut butter filling, and a hint of banana, these mini cheesecakes are an ideal dessert for parties, potlucks, or simply treating yourself to something special.
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipped cream (or whipped topping)
- 1 banana, thinly sliced
Garnishing:
- Crushed peanuts
- Banana slices
- Chocolate syrup (optional)
- Whipped cream (optional)
Preparation:
1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
- Press the mixture into the bottoms of a mini muffin tin or silicone molds, creating an even layer for each mini cheesecake. Place the tin in the fridge to set while you prepare the filling.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in the whipped cream to lighten the mixture, making it fluffy and creamy.
3: Assemble the Mini Cheesecakes
- Spoon a small amount of the cheesecake filling onto each crust. Add a few banana slices over the filling, then cover with another layer of the peanut butter cheesecake mixture. Use a spatula to smooth the tops.
- Place the cheesecakes in the fridge and let them chill for at least 2 hours, or until set.
4: Garnish and Serve
- Before serving, garnish each mini cheesecake with crushed peanuts, banana slices, and a drizzle of chocolate syrup or a dollop of whipped cream for extra flair.
Variations:
- Chocolate Peanut Butter Cheesecakes: Mix in 1/4 cup of cocoa powder to the cheesecake filling for a chocolatey twist, or use an Oreo crust instead of graham crackers.
- Vegan Version: Use dairy-free cream cheese, vegan whipped topping, and plant-based peanut butter for a vegan-friendly treat.
- Banana Pudding Layer: For extra banana flavor, add a layer of banana pudding mix between the crust and the peanut butter cheesecake filling.
Cooking Notes:
- Chill time is key: Make sure to chill the cheesecakes thoroughly before serving. This allows them to firm up and makes for cleaner slicing.
- Adjust the sweetness: If you prefer a less sweet filling, reduce the powdered sugar slightly. You can also use sugar-free whipped topping for a lighter version.
- Keep bananas fresh: If you’re worried about bananas browning, you can lightly brush the slices with lemon juice before adding them to the cheesecake.
Serving Suggestions:
- Perfect for parties: These mini cheesecakes are great for serving at gatherings. Their small size makes them easy to eat, and they look lovely on a dessert platter.
- Enjoy as an afternoon treat: Pair a mini cheesecake with a hot cup of coffee or tea for a delightful afternoon snack.
- Gift them: Wrap the mini cheesecakes in individual cupcake liners and place them in a decorative box for a thoughtful, homemade gift.
Tips:
- Use silicone molds for easy removal: Silicone molds or mini muffin liners make it much easier to pop out the cheesecakes without breaking them.
- Freeze for longer storage: These mini cheesecakes can be frozen for up to a month. Thaw them in the fridge before serving.
- Try different crusts: Experiment with other crusts like gingersnaps, vanilla wafers, or crushed chocolate cookies for a different flavor profile.
Prep Time:
20 minutes (plus chilling time)
Cooking Time:
0 minutes (no-bake)
Total Time:
2 hours 20 minutes (including chilling)
Nutritional Information (Per Mini Cheesecake):
- Calories: 180
- Protein: 4g
- Sodium: 85mg
FAQs:
Q: Can I make these cheesecakes in larger sizes?
A: Absolutely! You can make this recipe in a standard-sized muffin tin or even a 9-inch pie dish. Just adjust the chilling time accordingly.
Q: How long do these mini cheesecakes last in the fridge?
A: These cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
Q: Can I add chocolate to the filling?
A: Yes! Adding a handful of mini chocolate chips or a swirl of melted chocolate to the filling will make these cheesecakes even more indulgent.
Q: Can I substitute the peanut butter?
A: You can replace the peanut butter with almond butter, cashew butter, or even cookie butter for a different flavor.
Conclusion:
No-Bake Mini Peanut Butter Banana Cheesecakes are a quick and easy dessert that’s big on flavor. With a creamy peanut butter filling, fresh banana slices, and a crunchy graham cracker crust, these mini treats are sure to satisfy any sweet tooth. Whether you’re hosting a party or just craving a delicious snack, these cheesecakes are the perfect solution. Enjoy each bite of this delightful dessert, and share with friends and family for extra smiles!
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No-Bake Mini Peanut Butter Banana Cheesecake
- Total Time: 2 hours 20 minutes (including chilling)
Ingredients
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipped cream (or whipped topping)
- 1 banana, thinly sliced
Garnishing:
- Crushed peanuts
- Banana slices
- Chocolate syrup (optional)
- Whipped cream (optional)
Instructions
Preparation:
1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
- Press the mixture into the bottoms of a mini muffin tin or silicone molds, creating an even layer for each mini cheesecake. Place the tin in the fridge to set while you prepare the filling.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in the whipped cream to lighten the mixture, making it fluffy and creamy.
3: Assemble the Mini Cheesecakes
- Spoon a small amount of the cheesecake filling onto each crust. Add a few banana slices over the filling, then cover with another layer of the peanut butter cheesecake mixture. Use a spatula to smooth the tops.
- Place the cheesecakes in the fridge and let them chill for at least 2 hours, or until set.
4: Garnish and Serve
- Before serving, garnish each mini cheesecake with crushed peanuts, banana slices, and a drizzle of chocolate syrup or a dollop of whipped cream for extra flair.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
Nutrition
- Calories: 180
- Sodium: 85mg
- Protein: 4g