Go Back

No Bake Mini Peanut Butter Banana Cheesecake

Creamy no-bake mini cheesecakes with peanut butter and banana.Easy dessert with a graham cracker crust.Perfect for parties, holidays, and quick sweet treats.
Print Recipe Pin Recipe
Prep Time 19 minutes
Course Dessert
Cuisine American

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Peanut Butter Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream or whipped topping

For the Banana Layer

  • 2 –3 ripe bananas thinly sliced

For Garnish

  • Whipped cream optional
  • Peanut butter drizzle optional
  • Banana slices for topping

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until fully mixed.
  • Press the crust mixture firmly into the bottoms of a mini muffin tin or mini cheesecake pan.
  • Refrigerate the crusts for at least 30 minutes until firm.
  • In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
  • Fold the whipped cream gently into the peanut butter mixture until light and fluffy.
  • Spoon the No-Bake Mini Peanut Butter Banana Cheesecake filling evenly over the chilled crusts.
  • Add a layer of thin banana slices on top of the filling.
  • Refrigerate the mini cheesecakes for at least 2 hours until fully set.
  • Before serving, garnish with whipped cream, banana slices, and a drizzle of peanut butter if desired.

Notes

  • Swap graham crackers with vanilla wafer crumbs or digestive biscuits.
  • Use crunchy peanut butter for added texture.
  • Drizzle melted chocolate over the top for a chocolate peanut butter variation.
  • These mini cheesecakes pair perfectly with coffee or cold milk.