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Mini Banana Pudding Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Banana Pudding Cheesecakes are a delightful individual dessert combining creamy cheesecake with the sweet flavor of banana pudding. Featuring a buttery graham cracker crust, smooth cream cheese filling infused with ripe bananas and instant banana pudding mix, these mini treats are perfect for parties or a sweet snack. Topped with whipped cream and fresh banana slices, they offer a luscious and refreshing bite-sized dessert that requires chilling to set perfectly.

Ingredients

Scale

Crust

  • 1/2 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 ripe bananas, mashed
  • 1 box instant banana pudding mix

Topping

  • Whipped cream for topping
  • Banana slices for garnish

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to prepare for baking your mini cheesecakes.
  2. Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are uniformly coated with butter and sugar, forming the base for the crust.
  3. Form the Crust: Spoon about 1 tablespoon of the crumb mixture into each lined muffin cup. Press down gently with your fingers or the back of a spoon to compact it into a firm, even crust.
  4. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, which should take about 2-3 minutes with an electric mixer.
  5. Add Vanilla and Eggs: Mix in vanilla extract, then add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
  6. Incorporate Remaining Ingredients: Stir in sour cream, heavy cream, mashed bananas, and instant banana pudding mix until the filling is fully combined and smooth.
  7. Fill Muffin Cups: Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each about three-quarters full to allow room for slight rising.
  8. Bake the Cheesecakes: Bake in the preheated oven for 18-20 minutes or until the centers are just set but may still have a slight jiggle, indicating they are perfectly baked.
  9. Cool and Chill: Remove the mini cheesecakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow them to fully set and develop flavor.
  10. Add Toppings and Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with fresh banana slices for a beautiful and tasty finish.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Use ripe bananas for maximum flavor and natural sweetness in the filling.
  • Chilling the cheesecakes overnight improves texture and flavor melding.
  • You can substitute regular bananas with plantains for a different twist, but flavor will change accordingly.
  • Line the muffin tin with sturdy cupcake liners to prevent sticking and easy removal.

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Find it online: https://peruvianfoodrecipes.com/mini-banana-pudding-cheesecakes-recipe/