Description
These Indulgent Mini Banana Pudding Cheesecakes combine creamy cheesecake with the sweet, natural flavor of ripe bananas. Featuring a crunchy graham cracker crust and topped with whipped cream, banana slices, and caramel sauce, these bite-sized treats are perfect for dessert lovers craving a delightful, elevated take on classic banana pudding.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (Gluten-free options are available)
- 1/2 cup Unsalted Butter, melted (Or use coconut oil for dairy-free)
- 1/4 cup Granulated Sugar (Brown sugar can add a richer flavor)
Cheesecake Filling
- 8 oz Cream Cheese, softened (Low-fat option available)
- 1/2 cup Granulated Sugar (Adjust based on banana ripeness)
- 2 large Eggs, room temperature
- 1 tsp Vanilla Extract (Almond extract for a twist)
- 2 large Mashed Ripe Bananas (Best with a few brown spots)
Toppings
- 1 cup Whipped Cream (Dairy-free option can be used)
- 1/4 cup Caramel Sauce (Homemade or chocolate sauce are substitutes)
- 1 medium Banana, sliced (Add just before serving)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C). Grease a muffin tin or line with cupcake liners to prevent sticking.
- Make the crust: In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Evenly press this mixture into the bottoms of the muffin cups, creating a firm crust layer.
- Bake the crust: Bake the crusts in the oven for 5 minutes to set and lightly toast them. Remove and let cool slightly.
- Prepare the filling: Beat the softened cream cheese until creamy and smooth. Gradually add 1/2 cup sugar, vanilla extract, and mashed bananas, mixing thoroughly. Then, incorporate the eggs one at a time, ensuring each is fully blended before adding the next, to achieve a smooth batter.
- Fill muffin cups with batter: Spoon the cheesecake batter over the crusts in the muffin tin, filling each cup but leaving a small gap at the top to allow for slight rising during baking.
- Bake the cheesecakes: Place the filled muffin tin in the oven and bake for 18 to 20 minutes, or until the edges appear set but the centers still have a slight jiggle.
- Cool and chill: Remove from the oven and let the mini cheesecakes cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
- Add toppings and serve: Before serving, top each mini cheesecake with a dollop of whipped cream, a few slices of fresh banana, and a drizzle of caramel sauce for an indulgent finish.
Notes
- Room temperature eggs help to create a smooth, lump-free batter.
- Adjust sugar quantity in the filling based on the sweetness of your bananas.
- Gluten-free graham cracker crumbs and dairy-free alternatives can be used to accommodate dietary restrictions.
- Adding the banana slices just before serving prevents them from browning.
- Brown sugar in the crust adds a deeper, caramelized flavor.
