Ingredients
For the Crust:
- 18 vanilla wafer cookies
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- ¼ teaspoon salt
For the Filling:
- 12 ounces cream cheese, softened
- ½ cup brown sugar
- ½ cup mashed banana (about 1 4-ounce banana)
- ⅔ cup vanilla Greek yogurt
- 1 lightly beaten egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the Toppings:
- 1 cup whipping cream
- ¼ cup powdered sugar
- 1 large banana, sliced
- Salted caramel sauce
Instructions
- Prepare: Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Make the Crust: Combine cookies, butter, and sugar in a food processor until the mixture resembles coarse sand. Press 1 tablespoon of the mixture firmly into each muffin cup. Bake for 5 minutes.
- Make the Filling: Using a stand mixer on medium speed, beat the cream cheese and brown sugar until smooth. Add the banana, yogurt, egg, vanilla, and baking powder and mix until mostly smooth.
- Assemble the Cheesecakes: Pour the filling over the crusts, filling almost to the top. Tap the pan gently to settle the filling and remove air pockets. Bake for 18-20 minutes, or until the edges are firm and the centers slightly jiggly. Let cool to room temperature, then refrigerate for about 1 hour.
- Add Toppings: Whip the cream and powdered sugar to stiff peaks using a mixer on medium-high speed. Drizzle caramel sauce over each cooled cheesecake, then top with whipped cream and a slice of banana.
Notes
Enjoy your masterpiece—every bite brings a slice of heaven!