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!
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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.