Best Coconut And Banana Mini Cheesecakes Recipes

COCONUT CREAM MINI CHEESECAKES

Coconut Cream Mini Cheesecakes image

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.

Provided by My Food and Family

Categories Dairy

Time 4h

Yield 24 servings

Number Of Ingredients 7

Ingredients

24 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1 Tbsp. lemon zest
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

COCONUT BANANA COOKIES

Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA CHEESECAKE

Banana Cheesecake image

We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 21

Ingredients

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

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.

Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT AND BANANA MINI CHEESECAKES

COCONUT AND BANANA MINI CHEESECAKES image

Categories Cake Dessert Phyllo/Puff Pastry Dough

Number Of Ingredients 10

Ingredients

3 cups vanilla wafer crumbs
1/2 cup firmly packed brown sugar
6 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 medium banana, mashed
2 large eggs
1 1/2 tablespoons banana liqueur
1/2 cup sweetened flaked coconut
Sliced banana and toasted coconut (optional)

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.