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### How to Make No-Bake Mini Peanut Butter Banana Cheesecakes
1. **Prepare the Crust**
Combine crushed graham crackers with melted butter, then press the mixture firmly into mini cheesecake cups or muffin tins lined with paper liners.
2. **Make the Filling**
Beat softened cream cheese with peanut butter, powdered sugar, mashed bananas, and vanilla extract until smooth and creamy.
3. **Assemble the Cheesecakes**
Spoon or pipe the filling over the crust in each mini cup. Smooth the tops with a spatula.
4. **Chill**
Refrigerate for at least 3–4 hours, or overnight, to let the cheesecake set and the flavors meld beautifully.
5. **Optional Garnishes**
Top with sliced bananas, chopped peanuts, chocolate shavings, or a drizzle of peanut butter for extra flair.
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### Serving Suggestions
* Serve chilled with a cup of coffee or tea for a perfect afternoon treat.
* Pack a few for a picnic or on-the-go dessert.
* Pair with fresh berries or a dollop of whipped cream for extra decadence.
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### Tips & Variations
* **Crust swaps**: Use crushed cookies like Oreos or digestive biscuits for a different flavor.
* **Nut-free version**: Substitute peanut butter with sunflower seed butter or almond butter.
* **Make it vegan**: Use vegan cream cheese and a plant-based butter substitute.
* **Add texture**: Stir in mini chocolate chips or chopped nuts for a delightful crunch.
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### In Summary
This **No-Bake Mini Peanut Butter Banana Cheesecake** recipe is a simple yet indulgent dessert that will delight peanut butter lovers and cheesecake fans alike. Creamy, sweet, and perfectly portioned, it’s ideal for anyone looking to whip up an impressive treat without turning on the oven.
Whether you’re hosting a party or just craving a sweet snack, these mini cheesecakes are guaranteed to satisfy.
Want a printable recipe card or tips on how to make them ahead for your next event? Just let me know—I’m here to help!
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