Mini Banana Coconut Cheesecakes Recipes

MINI COCONUT CHEESECAKES BITES

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
• Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
• Refrigerate 1 hour.

COCONUT CREAM MINI CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
• Bake 13 to 15 min. or until centers are almost set. Cool completely.
• Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.

MINI BANANA CHEESECAKES

Steps:

• Preheat the oven to 350 F / 180 C. Rack in middle position.
• Line mini muffin pan with mini muffin liners. In a small bowl combine graham cracker crumbs, sugar, and melted butter.
• Add approximately 2 tsp crumb mix to each cup. Firmly press down with small cup to pack the crumbs.
• In another medium bowl, combine cream cheese and sugar. Mix well for about 5 - 10 minutes or until soft and creamy. Add egg, vanilla extract and blended banana.
• Add approximately 1 to 1 & 1/2 tbsp of cream cheese mixture into each mini muffin cup.
• Bake in oven 350 F / 180 C for 10-15 minutes or until the top of the cheesecakes are set. Let cool the cheesecakes for 10 -15 minutes and refrigerate for at least 6 hours.
• Before serving the mini banana cheesecakes, whip the whipping cream in medium bowl with sugar and vanilla extract until soft peaks are formed.
• Place the whipped cream in piping bag with tip no. 1M and pipe little swirls on the top of the mini banana cheesecake.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

BANANA CHEESECAKE

Steps:

• Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.