These Mini Banana Bread Bottomed Cheesecake feature an unbelievably moist banana bread crust filled with a creamy, firm no-bake cheesecake. Two favorite desserts combined into one mini cupcake!
(THIS POST CONTAINS SOME AFFILIATE LINKS. THE FULL DISCLOSURE POLICY CAN BE FOUND HERE.)
A few weeks ago, I had a sudden craving for cheesecake. That actually happens quite often. As I was whipping up a batch of my banana bread over the weekend, it dawned on me – why not make it a crust?
Traditionally, cheesecake is made with graham crackers or even vanilla wafers. Using my cupcake scooper when I poured a tablespoon of the batter into the mini cheesecake pan slots, what came out was nothing short of amazing! These crunchy little banana chips could be a snack or dessert on their own. It provided the perfect base for the creamy cheesecake filling.
Since I made a full batch of my banana bread batter, I had plenty leftover to make two small loaves and around 36 mini bottoms. I am working on variations to reduce the ingredient quantities to be enough for the cheesecake bottoms alone. For now, I would recommend following the original recipe. It worked out though. My husband was able to take both loaves into work the next day. The contents were gobbled up before lunch time!
If your someone who loves making mini cheesecakes, then I highly recommend this mini cheesecake pan. The difference between the cheesecake pan and a traditional cupcake pan is that it has holes on the bottom. You simply drop these round base “coins” in each slot, add the batter and after baking, you push the coins up from the bottom to lift the banana bottoms out. Because you don’t use a cupcake liner, the cheesecakes will be smooth all the way around. You can also use a 12-count muffin pan with liners.
Once you pull the pan out of the oven, you do not have to wait for the bottoms to cool like you do when you make a loaf. Depending on which pan your using, tip the pan half-way over and push through the holes to release the mini bottoms (or remove the bread filled liners). Replace the coins, use non-stick spray for the bottoms and add more batter for the next batch and so on. The round coins will slightly stick to the bread, but I used a butter knife and they popped right off and all kept their form.
Be careful – the little banana bread bottoms a.k.a. banana chips (I call them) are hard to stop eating! Try to save some for the cheesecake filling!!
For the no-bake cheesecake filling, you’ll start with a little water and unflavored gelatin powder. This is found in the grocery aisle next to the Jello packs. Then you’ll mix the cream cheese, sour cream, and powdered sugar. Then, you’ll add in some salt and vanilla extract followed by the gelatin mixture. The final step is beating the heavy whipping cream with a hand mixer until stiff peaks form, then adding that to the mixture. These combined ingredients create a firm and smooth cheesecake texture. Which is what you want for a mini cheesecake.
I made all the cheesecakes the night before, and refrigerated them overnight. The next morning, I topped them with canned whipped cream. I didn’t have any frosting, and you can tell in the pictures that it started melting right away. I would recommend using frosting instead. Next, I added some sliced bananas and cherries. These are so delicious they really don’t need any toppings either.
Products Used In This Recipe
| Servings | Prep Time |
| 36 cheesecakes | 30 minutes |
| Cook Time |
| 2 hours |
|
|
|
|
These Mini Banana Bread Bottomed Cheesecake Cupcakes feature an unbelievably moist banana bread crust filled with a creamy, firm no-bake cheesecake. Two favorite desserts combined into one mini cupcake!
|
- 2 cups sugar
- 2 cups flour
- 2 tsps baking soda
- 2 cups ripe bananas
- 5 eggs
- 1 cup soft margarine or butter, (two half cups sticks of butter)
- 6 tbsps buttermilk, (regular milk works too)
- 2 tbsps cold water
- 1 1/2 tsps unflavored powdered gelatin
- 2 (8 oz) packages original cream cheese, at room temperature
- 1/3 cup sour cream
- 2 tsps vanilla extract
- 3/4 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup heavy whipping cream
- Mix all banana bread bottom ingredients together. Let mixture sit for 1 hour. (Note: Depending on how many mini cheesecakes you want to make, use half the batter for 1-2 banana bread loafs)
- In a mini cheesecake pan, use non-stick cooking spray for each pan slot or use liners for standard cupcake pan. Pour 1 large tablespoon of batter into each. Bake at 350 degrees F for 17 minutes. Remove bottoms from pan right away, set aside. Repeat process until desired amount of bottoms are reached. Let cool.
- In a large mixing bowl, use a stand mixer (or hand mixer) to beat cream cheese until smooth. Add powdered sugar, vanilla extract, sour cream and salt. Beat until combined.
- In a microwave-safe bowl, whisk the water and gelatin together. Microwave on High for 20 seconds. Remove and whisk for 30 seconds. Let cool for 2 minutes. Slowly add the gelatin mixture to cream cheese while mixing speed is on low until combined.
- In a separate bowl, add heavy whipping cream. Use a hand mixer to whip the cream until stiff peaks form (around 2 minutes). With a spatula, add the whipped cream into the cream cheese mixture and mix until combined.
- Fill a pastry bag with the cheesecake filling, cut off the pointed end and begin squeezing the filling over the banana bread bottoms to the top of each liner or slot. Refrigerate for minimum 4 hours. (If your using 1 cheesecake pan, add 1 bottom to every "coined" slot. Fill up to the rim with filling, then carefully push through the hole to lift the mini cheesecake out. Repeat.)
I am addicted to trying recipes that are totally out of the ordinary, and this one surely fits the bill. Can’t wait to try it!