Mini Banana Cheesecakes: Walnut Oat Crust Cups
Creamy mini cheesecakes on a crispy walnut-oat crust, infused with ripe banana. Balanced sweetness, smooth filling, and a toasty base make these single-serve treats perfect for no-bake prep and easy single-serve portions.
Ingredients
- 1/2 cup rolled oats
- 1/2 cup walnuts
- 1 tablespoon sugar (crust)
- 2 tablespoons unsalted butter, melted
- 6 oz (170 g) full-fat cream cheese, softened
- 1/2 large ripe banana, mashed to 1/4 cup (50 g)
- 3 tablespoons sugar (filling)
- j1/2 teaspoon vanilla extract
- 1/4 cup full-fat sour cream
- 2 large eggs
- 1/2 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (180°C)
- In food processor, pulse oats and walnuts until finely ground
- Add crust sugar and melted butter; pulse until combined
- Press crust mixture into 6 muffin tin cups (approx 1½ tablespoons per cup) and bake 8–10 minutes
- Let crusts cool in tin while preparing filling
- Beat cream cheese and 3 tablespoons sugar until smooth
- Fold in eggs by hand without over-aerating
- Stir in sour cream, mashed banana, vanilla, and lemon juice
- Spoon filling into chilled crusts and bake 12–15 minutes
- Cool 30 minutes, then chill 4–6 hours before serving
Notes
Use quick oats for a finer crust but retain texture by pulsing less
Pecans or almonds work as walnut substitutes
Opt for coconut sugar for a richer crust flavor
If using salted butter, omit any additional salt
Chilling ensures the filling sets firmly for neat slices
Serve in muffin cups directly or un-mold gently
Pecans or almonds work as walnut substitutes
Opt for coconut sugar for a richer crust flavor
If using salted butter, omit any additional salt
Chilling ensures the filling sets firmly for neat slices
Serve in muffin cups directly or un-mold gently
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 8gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 600mgFiber: 1gSugar: 8g
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