Why You’ll Love This Recipe
These Healthy Banana Cheesecake Minis are the perfect guilt-free dessert! They’re creamy, naturally sweet, and made with wholesome, plant-based ingredients. Plus, they’re both gluten-free and vegan — ideal for those with dietary needs or anyone craving a lighter treat. With no baking required and the perfect bite-sized format, these minis are easy to make, easy to serve, and totally irresistible.
Table of Contents
Ingredients
Crust:
- 1 cup almond flour
- 2 tbsp melted coconut oil
- 1 tbsp maple syrup
- Pinch of salt
Banana Cheesecake Filling:
- 2 ripe bananas
- 1 1/2 cups raw cashews (soaked in water for 4–6 hours)
- 1/4 cup coconut cream
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Directions
- Line a muffin tin with silicone liners or paper cups.
- In a small bowl, mix almond flour, melted coconut oil, maple syrup, and salt. Press 1 tablespoon of crust into each muffin cup and flatten. Chill in freezer while preparing filling.
- In a blender, combine soaked cashews, ripe bananas, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until very smooth and creamy.
- Spoon the banana cheesecake mixture over the crusts, smoothing the tops.
- Freeze for 3–4 hours until firm.
- Let sit at room temperature for 10 minutes before serving. Garnish with banana slices or crushed nuts if desired.
Servings and Timing
- Servings: Makes 10–12 mini cheesecakes
- Prep Time: 15 minutes
- Chill Time: 3–4 hours
- Total Time: About 4 hours, mostly inactive
Variations
- Add a swirl of peanut butter or almond butter to each mini for added richness.
- Swap maple syrup with agave or date syrup.
- Use cinnamon or nutmeg in the crust for a spiced flavor.
- Add vegan chocolate chips to the filling for a banana-split vibe.
- Top with shredded coconut, chopped nuts, or a drizzle of dark chocolate.
Storage and Reheating
- Store in an airtight container in the freezer for up to 2 weeks.
- Thaw at room temperature for 10–15 minutes before eating.
- Do not microwave or bake — these are meant to be enjoyed chilled or slightly softened.
FAQs
Can I use a different nut instead of cashews?
Macadamia nuts or soaked almonds can work, but cashews give the creamiest texture.
Are these safe for kids?
Yes! They’re naturally sweetened and allergen-friendly (as long as there’s no nut allergy).
Can I make this without coconut cream?
You can try a thick non-dairy yogurt, though texture may vary slightly.
How ripe should the bananas be?
Use fully ripe bananas with brown spots — they’ll give the best flavor and sweetness.
Conclusion
These Healthy Banana Cheesecake Minis are everything you want in a dessert: creamy, dreamy, naturally sweet, and totally plant-based. Perfect for parties, after-dinner treats, or anytime snacking, they’re as nutritious as they are delicious. With simple prep and zero baking, this no-fuss recipe will quickly become a favorite in your healthy dessert lineup.
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