Description
Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding. These individual-sized desserts feature a crisp vanilla wafer crust and a smooth banana-infused cream cheese filling, topped with whipped cream and garnished with fresh banana slices and extra vanilla wafers. Perfect for parties or a delightful treat any time.
Ingredients
Scale
Crust
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup unsalted butter, melted
Filling
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1/2 cup whole milk
Topping & Garnish
- Whipped cream, for topping
- Extra vanilla wafers, for garnish
- Banana slices, for garnish
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F and line a muffin pan with paper liners. In a bowl, combine crushed vanilla wafers and melted butter until the mixture resembles wet sand. Press about a tablespoon of this crust mixture firmly into the bottom of each paper liner. Bake for 5 minutes to set the crust, then remove from the oven and allow to cool.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add the mashed bananas, sour cream, and vanilla extract, mixing thoroughly until fully incorporated.
- Add eggs to mixture: Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next. This process helps keep the filling smooth and prevents curdling.
- Prepare banana pudding layer: In a separate bowl, whisk together the instant banana pudding mix and whole milk until the mixture thickens, which usually takes a few minutes. Gently fold this pudding mixture into the cream cheese batter, combining both layers evenly without overmixing.
- Fill and bake: Spoon the cheesecake filling evenly into the pre-baked crusts, filling each muffin cup nearly to the top. Bake at 325°F for 18 to 22 minutes, or until the centers are set but still slightly jiggly in the middle.
- Cool and chill: Remove the mini cheesecakes from the oven and let them cool to room temperature inside the pan. Once cooled, transfer them to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow them to firm up.
- Serve with toppings: Just before serving, top each mini cheesecake with a dollop of whipped cream. Garnish with a banana slice and an extra vanilla wafer for added texture and presentation. Serve chilled for best flavor and consistency.
Notes
- Use ripe bananas to maximize natural sweetness and flavor in the filling.
- Chilling the cheesecakes overnight will yield a firmer, more sliceable texture.
- Garnish immediately before serving to prevent the banana slices from browning.
