This recipe will fill about 30 pre-ccooked phyllo shells. Keep the shells frozen until you are ready to fill them. This will help keep the banana cheesecakes cold.
Make the banana filling:
Add the cream cheese to a bowl of an electric mixer fitted with a whisk attachment. Mix over medium speed for one minute or so until softened. Add the mashed ripe banana and mix until combined.
Stop and scrape the mixer.
Add the confectioners’ sugar and the extracts. Turn the speed to the lowest setting and whisk until the confectioners’ sugar is completely incorporated (about 2 minutes).
Add the cold heavy cream in three parts, allowing the mixture to thicken between each addition. Beat well and on high speed so that the heavy cream thickens. Stop and remove bowl from mixer. Place in the refrigerator to chill for at least an hour or until ready to use. The cheesecake filling may seem a little runny at first, but that is perfectly normal and will set-up perfectly after refrigerating for a while.
Spoon or pipe the banana cheesecake in the phyllo shells.
Place in the refrigerator until ready to serve.
You can also use mini graham cracker crusts to make small pies. Plan on having about 12 crusts to fill.The calories shown are based on the recipe making 30 cheesecakes, with 1 serving being 1 cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**