Serving Size

  • Makes 12 Mini Cheesecakes


  • Gingersnap cookies, whole
  • Milk, Whole
  • No Bake New York Style Cheesecake Mix
  • Whipped Topping
  • Banana, sliced



  • 24
  • 1 cup
  • 3/4 cup
  • Garnish


  • 1:
    Pour milk and cheesecake into a large mixer bowl. Blend on low speed until smooth.
  • 2:
    Mix on low for 30 seconds. Scrape down sides of bowl with a rubber spatula and whip at medium speed for 3 minutes.
  • 3:
    Place one (1) gingersnap cookie in the bottom of a paper baking cup lined in a muffin tin to create the "crust".
  • 4:
    Fill cheesecake mixture to the top of the paper baking cups. Chill for at least an hour.
  • 5:
    Prior to serving, garnish with whipped topping, one whole ginger cookie and one slice of banana.