Description
Delightfully rich and creamy mini banana pudding cheesecakes that combine the classic flavors of banana pudding with a smooth cheesecake texture. These individual-sized treats feature a crisp vanilla wafer crust, a luscious banana-infused cheesecake filling, topped with instant banana pudding, fresh banana slices, whipped cream, and extra crushed wafers for added crunch. Perfect for parties, desserts, or anytime you crave a sweet, fruity indulgence.
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 and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy removal of mini cheesecakes.
- Make the Crust: In a bowl, combine crushed vanilla wafers, granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture resembles wet sand. Press this crust mixture firmly into the bottom of each paper liner to form an even base for the cheesecakes.
- Bake the Crust: Place the cupcake pan in the oven and bake the crusts for 5 minutes. Remove from oven and set aside to cool slightly, which helps them set before adding the filling.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, incorporating fully after each addition. Mix in vanilla extract, sour cream, heavy cream, and the mashed ripe banana until the mixture is well combined and smooth.
- Fill and Bake: Spoon or pour the cheesecake mixture into each cupcake liner, filling almost to the top. Bake in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly to touch.
- Cool and Refrigerate: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow the flavors to meld and the cheesecakes to firm up.
- Prepare Banana Pudding Topping: While cheesecakes chill, whisk together the instant banana pudding mix and cold milk until thickened according to package instructions. Spread the thickened pudding evenly on top of the chilled cheesecakes for a luscious banana layer.
- Garnish and Serve: Before serving, decorate each mini cheesecake with a dollop of whipped cream, fresh banana slices, and a sprinkle of crushed vanilla wafers for added texture and visual appeal. Serve chilled.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecakes; the centers should be slightly jiggly as they will set further while cooling.
- The banana pudding topping should be spread only after the cheesecakes are fully chilled to prevent melting.
- Use ripe bananas for the best flavor and sweetness in the filling.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
