Description
Delightful Mini Banana Pudding Cheesecakes featuring a creamy banana-infused cheesecake base atop a crunchy vanilla wafer crust, topped with smooth banana pudding, whipped cream, and fresh banana slices. Perfectly portioned for individual servings, these cheesecakes combine rich textures and classic flavors for a crowd-pleasing dessert.
Ingredients
Scale
Crust
- 1 cup crushed vanilla wafers
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 ripe banana, mashed
Banana Pudding Topping
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/4 cups cold milk
Garnish
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Preheat oven and prepare pans: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners to ensure easy removal of the mini cheesecakes.
- Make crust: In a bowl, combine the crushed vanilla wafers, granulated sugar, and melted butter. Stir until the mixture is well combined, then press evenly into the bottom of each paper liner to form the crust layer.
- Bake crust: Bake the crusts for 5 minutes to set, then remove from oven and allow to cool slightly.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, heavy cream, and the mashed ripe banana until thoroughly combined.
- Fill pans and bake: Distribute the cheesecake mixture evenly among the cupcake liners, filling them almost to the top. Bake for 18 to 20 minutes, or until the centers are set but still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow them to firm up and develop flavor.
- Prepare banana pudding topping: While the cheesecakes chill, whisk together the instant banana pudding mix and cold milk until thickened according to package instructions.
- Assemble topping: Spread the thickened banana pudding evenly on top of each chilled mini cheesecake.
- Garnish and serve: Finish by topping each mini cheesecake with whipped cream, fresh banana slices, and a sprinkle of crushed vanilla wafers. Serve chilled for best taste and texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake; the centers should still have a gentle jiggle to avoid dry cheesecakes.
- Use ripe bananas for enhanced sweetness and flavor in the cheesecake filling.
- Chill the cheesecakes well before adding the pudding topping to prevent it from melting.
- Can be stored covered in the refrigerator for up to 3 days.
