Ingredients
Method
Preparation of Crust
- Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
- In a medium bowl, combine cookie crumbs, sugar, and melted butter.
- Press the mixture evenly into the cupcake liners.
- Bake for approximately 5 minutes until lightly browned and cool.
Preparation of Cheesecake Filling
- Lower oven temperature to 300°F (148°C).
- In a large bowl, blend cream cheese, sugar, and flour until smooth.
- Gently fold in sour cream and mashed bananas.
- Add eggs one at a time, mixing slowly until fully incorporated.
Assembly and Baking
- Layer a little filling into each crust, followed by banana slices, then cover with more filling until almost full.
- Bake for 18 to 20 minutes; the centers should be slightly jiggly.
- Turn off the oven and let cheesecakes rest inside for 5 minutes.
Whipped Cream Topping
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe the whipped cream on each cheesecake and garnish with banana slices and wafer pieces.
- Store in the refrigerator until ready to serve.
Nutrition
Notes
For best results, keep cream cheese at room temperature and store cheesecakes refrigerated. These mini treats are best served within 2-3 days.