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These no-bake banana cheesecake cups layer creamy banana filling, buttery graham crumbs, salted caramel, and whipped cream in individual portions.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 8 servings.14 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
480kcal / serving
6gprotein / serving
49gcarbs / serving
29gfat / serving
2gfiber / serving
Ingredients
- 1 cup (120 g) graham cracker crumbs
- 3 tbsp (40 g) unsalted butter, melted
- 2 tbsp brown sugar, optional
- 12 oz (340 g) cream cheese, softened
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 medium ripe bananas, mashed
- Pinch of salt
- 1/2 cup (120 ml) salted caramel sauce
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- Flaky sea salt, optional
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Instructions
- 1
Mix graham crumbs, melted butter, and brown sugar. Divide among 8 cups and press down. Chill.
- 2
Beat cream cheese until smooth. Add sour cream, sugar, vanilla, lemon juice, salt, and mashed banana.
- 3
Swirl in caramel sauce.
- 4
Divide filling among cups. Chill at least 4 hours.
- 5
Whip cream with powdered sugar to soft-medium peaks.
- 6
Top cheesecake cups with whipped cream, caramel, and flaky salt.
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