Guide Recipe

Discover delicious recipes for breakfast, lunch, dinner, dessert, and many more.

Mini Banana Bread Bottomed Cheesecake

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! 



INGREDIENTS
  • Banana Bread Bottoms
  • 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)
  • Cheesecake Filling
  • 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


  • INSTRUCTIONS

    1. Banana Bread Bottoms
    2. 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)
    3. 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.
    4. Cheesecake Filling
    5. 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.
    6. 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.
    7. 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.
    8. 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.)


    No comments

    Post a Comment