Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup fresh banana puree (ripe bananas)
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 cup heavy cream, chilled (optional for topping)
Banana slices for garnish
Instructions
Mix graham cracker crumbs with melted butter and 1/4 cup sugar for crust
Press mixture evenly into 12 mini tart pans with parchment paper
Combine softened cream cheese with sweetened condensed milk using an electric mixer
Add banana puree, vanilla extract, and lemon juice
Whip chilled heavy cream until stiff and fold into cheesecake mixture
Spoon filling into prepared crusts
Refrigerate for 4+ hours or until firm
Top with whipped cream and banana slices before serving
Notes
Use digestive biscuits or vanilla wafers as crust alternatives
Adjust sweetness using the sugar in crust if using less ripe bananas
Whipping cream is optional but adds extra richness
Store in airtight container in refrigerator for up to 48 hours
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-bake assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 45mg