Julie Clark
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Mini Banana Coconut Cheesecakes
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Phyllo shells hold a deliciously tropical Banana cheesecake. These No Bake Mini Banana Cheesecakes are creamy and cool.
Ripe bananas. If you’re like me, there are two ways bananas are in the house: either lightly green and not quite ready to eat or overripe with brown spots.
Today I’m sharing a new mini cheesecake so that you can use up one of those ripe bananas. I mean banana bread is delicious, but sometimes you want something that is no bake, cool and creamy. And since you love our lime cheesecakes and almond cheesecakes, why not try a mini banana cheesecake.
Why you’ll love this recipe:
- No bake dessert that uses easy phyllo shells.
- Creamy cheesecake filling with hints of vanilla and coconut.
- Uses one ripe banana for an easy banana cheesecake filling.
- For a twist, use mini graham cracker crusts.
What is a ripe banana?
A ripe banana has brown spots all over the banana. As a banana ripens, it gets sweeter and softer. It should be very easy to mash and add to this cheesecake or another of your favorite desserts.
What are mini phyllo shells?
In the dessert area of the freezer section of your favorite grocery store, you should find items like puff pastry, pastry sheets and these delicious little phyllo shells. They are pre-baked so all you have to do is let them thaw. They are light and flaky and have a simple flavor. You can fill them with sweet or savory fillings.
How to Make the Mini Banana Cheesecakes
This cheesecake comes together in about than 5-7 minutes. You’ll love how easy it is.
- Add the cream cheese to a bowl of an electric mixer fitted with a whisk attachment. Mix over medium speed for one minute or so until softened. Add the mashed ripe banana and mix until combined.
- Stop and scrape the mixer.
- Add the confectioners’ sugar and the extracts. Turn the speed to the lowest setting and whisk until the confectioners’ sugar is completely incorporated (about 2 minutes).
- Add the cold heavy cream in three parts, allowing the mixture to thicken between each addition. Beat well and on high speed so that the heavy cream thickens. Stop and remove bowl from mixer. Place in the refrigerator to chill for at least an hour or until ready to use. The cheesecake filling may seem a little runny at first, but that is perfectly normal and will set-up perfectly after refrigerating for a while.
How to Easily Fill Mini Cheesecakes
If you have a small spoon, you can fill the phyllo shells easy enough. But if you’re looking for a cleaner way to fill them, use a large Wilton tip (2A) and a disposable decorating bag. Simply pipe the filling into each cup.
Don’t want to mess with mini shells? Use the individual graham cracker crusts that you’ll find in the baking aisle of the store. This is a great way to make individual desserts for a party.
Storage Instructions
The mini cheesecakes are best if served within 24 hours. Keep them in an airtight container in the refrigerator.
Mini Banana Coconut Cheesecakes
Phyllo shells hold a deliciously tropical Banana cheesecake. These Mini Banana Coconut Cheesecakes are creamy and cool.
Servings 30
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 30 phyllo shells 2 boxes, 1.9 ounces each
For the banana cheesecake:
- 8 ounces full fat cream cheese room temperature
- 1 ripe banana mashed
- 1 ¾ cups confectioners sugar
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon coconut flavoring
- 1 cup heavy cream very cold
Instructions
- This recipe will fill about 30 pre-ccooked phyllo shells. Keep the shells frozen until you are ready to fill them. This will help keep the banana cheesecakes cold.
Make the banana filling:
- Add the cream cheese to a bowl of an electric mixer fitted with a whisk attachment. Mix over medium speed for one minute or so until softened. Add the mashed ripe banana and mix until combined.
- Stop and scrape the mixer.
- Add the confectioners’ sugar and the extracts. Turn the speed to the lowest setting and whisk until the confectioners’ sugar is completely incorporated (about 2 minutes).
- Add the cold heavy cream in three parts, allowing the mixture to thicken between each addition. Beat well and on high speed so that the heavy cream thickens. Stop and remove bowl from mixer. Place in the refrigerator to chill for at least an hour or until ready to use. The cheesecake filling may seem a little runny at first, but that is perfectly normal and will set-up perfectly after refrigerating for a while.
- Spoon or pipe the banana cheesecake in the phyllo shells.
- Place in the refrigerator until ready to serve.
Notes
You can also use mini graham cracker crusts to make small pies. Plan on having about 12 crusts to fill.
The calories shown are based on the recipe making 30 cheesecakes, with 1 serving being 1 cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Yum, yum, yummy! I want some now…
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!