Mini Banana Coconut Cheesecakes Recipes

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.

MINI BANANA COCONUT CHEESECAKES

Steps:

• 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.

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.

COCONUT AND BANANA MINI CHEESECAKES

Steps:

• Preheat oven to 375°F. In a medium bowl, combine crumbs, brown sugar, and melted butter. Press into bottom and half-way up sides of 2 (12-cup) mini-cheesecake pans. Bake 6 minutes; cool completely. Reduce heat to 325°F. In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy. Beat in mashed banana until combined. Beat in eggs, one at a time, beating well after each addition. Stir in liqueur and coconut. Spoon batter evenly into prepared crusts; bake 20 minutes. Cool completely. Refrigerate 2 hours before removing from pans. Garnish with sliced banana and toasted coconut.

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.