Description
These Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding. Featuring a buttery vanilla wafer crust, smooth banana-infused cheesecake filling, and topped with instant banana pudding, whipped cream, and fresh banana slices, these individual-sized treats are perfect for parties or a delightful 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
Garnishes
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners to ensure easy removal and presentation of the mini cheesecakes.
- Make the Crust: In a bowl, combine crushed vanilla wafers, 2 tablespoons of granulated sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust base.
- Bake Crust: Bake the crusts in the preheated oven for 5 minutes to set them, then remove and let them cool while preparing the filling.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, heavy cream, and mashed banana until fully incorporated.
- Fill and Bake: Spoon the cheesecake mixture into the cupcake liners almost to the top. Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
- Cool and Chill: Allow the cheesecakes to cool completely in the pan at room temperature, then refrigerate for 2 hours to firm up and develop flavor.
- Prepare Banana Pudding Topping: While the cheesecakes chill, whisk together instant banana pudding mix and cold milk until thickened according to package instructions.
- Add Topping: Spread the banana pudding evenly over each cooled and chilled cheesecake to create a distinct topping layer.
- Garnish and Serve: Top each mini cheesecake with a dollop of whipped cream, freshly sliced bananas, and a sprinkle of crushed vanilla wafers for added texture and visual appeal. Serve chilled for best taste.
Notes
- Ensure cream cheese is softened to room temperature for a smoother batter.
- Use ripe bananas for optimal sweetness and flavor infusion.
- Chilling the cheesecakes is essential for the filling to set properly and for flavors to meld.
- Store leftovers covered in the refrigerator and consume within 3 days.
- For a more intense banana flavor, you can add a few drops of banana extract to the filling.
