Some desserts are just a-peel-ing, and these gluten free mini banana cream cheesecakes take the (banana) cake. Topped with a cloud of Cool Whip and a slice of fresh banana, they’re proof that good things really do come in small packages, or, in this case, a muffin tin. And the best part? Each little bite is just low-cal, gluten free, and only 5 grams of sugar, so you can go bananas without going overboard.
These cuties are silky smooth, perfectly portioned, and dangerously snackable. Think of them as the ultimate mash-up (pun very much intended): creamy cheesecake + classic banana cream pie = dessert bliss. Whether you’re team “just one” or team “I accidentally ate three while standing by the fridge,” these minis will have you slipping into dessert heaven in no time!
Mini Banana Cream Cheesecakes
Lush, creamy banana-flavored cheesecake with gf crust and whipped topping with bananas
Ingredients
CRUST*110 g gluten free graham crackers (this was about 8 Pamela’s graham crackers or 7 Kinnickinick grahams)
*30 mL (2 TBS) sugar free syrup
CHEESECAKE
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*21 g (3/4 pkg) sugar free instant Jello banana cream pudding mix
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*96 g (1/2 cup) Madhava allulose sweetener
*2 eggs
*1 TBS lemon juice
TOPPING
*Sugar free whipped cream (I used 85g Cool Whip Free)
*Half a banana, sliced into coins
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor, process grahams and syrup until sticky.
- Place about 2 tsp of crust into each liner and press to even out (it helps to spray your fingers with cooking spray).
- Bake for 5-6 minutes, until golden and puffy; place in freezer while you make filling.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, pudding mix, protein powder, lemon juice, and allulose, mixing until smooth.
- Switch to a paddle attachment and add the egg, blending on low speed until completely mixed in.
- Distribute batter evenly on top of each crust.
- Bake at 350 for 20-24 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 5-10 minutes to finish baking (centers should have barely any jiggle).
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- To finish, dollop and smooth whipped cream on top, then place a piece of banana in the center.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
182.3 cal/8.3 f/19.8 c/7.1 p/5g sugar per cheesecake
Kate Bakes Cakes 