No-Bake Mini Peanut Butter Banana Cheesecake
Ingredients:
– For the Crust:
– 1 ½ cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– For the Peanut Butter Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup creamy peanut butter
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup whipped cream or whipped topping
– For the Banana Layer:
– 2-3 ripe bananas, thinly sliced
– For Garnish:
– Whipped cream (optional)
– Peanut butter drizzle (optional)
– Banana slices (for topping)
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Directions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture into the bottoms of a mini muffin tin or mini cheesecake pan. Refrigerate for at least 30 minutes to firm up.
2. Make the Peanut Butter Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until the mixture is light and fluffy.
3. Assemble the Mini Cheesecakes:
Spoon the peanut butter cheesecake filling over the chilled graham cracker crusts, filling each cup almost to the top. Layer thin slices of banana over the peanut butter filling.
4. Chill the Cheesecakes:
Refrigerate the mini cheesecakes for at least 2 hours to allow them to set completely.
5. Garnish and Serve:
Just before serving, top each mini cheesecake with a dollop of whipped cream, an extra slice of banana, and a drizzle of peanut butter for extra flavor and presentation.
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Tips:
– Banana Browning: To prevent the banana slices from browning, toss them in a little lemon juice before adding them to the cheesecakes.
– Make Ahead: These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
– Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.